Maintenance methods for fryers

Maintenance Methods for Fryers

1. Before the machine starts operating, always turn off the power first.
2. Check other parts of the fryer for any looseness or abnormal operation.
3. Connect the power and start it in a clockwise direction (it usually takes about 40-60 seconds from a stationary state to normal operation). If there are no abnormalities, you can start working.
4. Typically, each dual-chamber vacuum low-temperature frying equipment should run unloaded for approximately 2 hours after being received by the purchaser.
5. Materials placed in the fryer should be as evenly distributed as possible. The capacity must not exceed the rated amount of the basket.
6. There must be a dedicated operator for the fryer to avoid shortening the service life of the food machinery.
7. In case of overspeed operation of the food machinery, or if there is an unusual mechanical condition or abnormal operating sound, the machinery should be stopped immediately.
Safety Operation Procedures for Frying Machinery
Preparation before Starting:
1. Start the thermal oil furnace 30 minutes beforehand.
2. Turn on the main power switch of the fryer.
3. Press the rise button of the fryer to check all transmission parts like the mesh belt, scraper bearing, etc.
4. Ensure there are no foreign objects or water accumulation inside the machine.
5. Correctly install the oil filter paper and adjust it to ensure normal operation.
6. Check the peripheral piping and circulation system of the fryer.
7. Press the descent button to reset the fryer.
Starting the Machine:
1. Add oil to the fryer until it's above the non-stick pan level.
2. Press the heating power control switch on the distribution cabinet.
3. According to production needs, the person in charge of the equipment sets the oil temperature parameters for the fryer.
4. Open the slag scraping control power, as well as the oil filtering and circulation pump systems.
5. Once the oil temperature reaches above 150℃, start net A, non-stick pot B, and the oil replenishment power control.
6. Ten minutes before the end of production, notify the shutdown of the heating system for the oil furnace.
7. Ten minutes before the end of production, notify the cessation of refrigeration cooling.