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manual abstract
Before troubleshooting, always recheck the operation pro- cedures per Section 3 of this manual. To isolate a malfunction, proceed as follows: 1. Clearly define the problem (or symptom) and when it occurs. 2. Locate the problem in the Troubleshooting table. 3. Review all possible causes. Then, one-at-a-time work through the list of corrections until the problem is solved. 4. Refer to the maintenance procedures in the Maintenance Section to safely and properly make the checkout and repair needed. If maintenance procedures are not followed correctly, injuries and/or property damage could result. Product Color Not Correct: A. Too Dark B. Too Light C. Product Greasy Temperature too high. Shortening too old. Shortening too dark. Breading product too far in advance. Wrong cook button pushed. Temperature too low. Fryer incorrect preheat. Slow fryer heat-up/ recovery. Wrong cook button pushed. Shortening old. Temperature too low. Wrong cook button pushed. Cookpot overloaded. Product not removed from cookpot immediately after depressurization. Check temperature setting in the program mode. See section on programming. Remove and replace defec- tive probe. Change shortening. Filter shortening. Change shortening. Bread product closer to actual frying period. Be sure to select the correct product to be cooked. e Check temperature setting. a Remove and replace defec- tive probe. Allow proper preheat time. Refer to heating elements in the maintenance section. Be sure to select the correct product to be cooked. Replace shortening. Check temperature setting. Temperature not recovered when product was dropped in cookpot. Remove and replace defec- tive probe. Be sure to select the correct product to be cooked. Reduce cooking load. Remove product immediately after depressurization of the eookpot. B. Too Light C. Product Greasy D. Spotted Product Temperature too low. Fryer incorrect preheat. Slow fryer heat-up/ recovery. Wrong cook button pushed. 0 Shortening old. Temperature too low. 0 Cookpot overloaded. Product not removed from cookpot immediately after end of cycle. Improper separation of the product. Breading not uniform on the product. Burned breading particles on product. Product sticking together. Check temperature setting. Remove and replace defec- tive probe. 0 Allow proper preheat time. * Refer to heating elements in the maintenance section. @ Be sure to select the correct amount of product to be cooked. e Replace shortening. @ Check temperature setting. e Temperature not recovered when product was dropped in cookpot. e Remove and replace defec- tive probe. 0 Reduce cooking load. 0 Remove product immediately after end of cycle. Load product into basket properly. Sift breading regularly. Separate product during breading. Filter the shortening more frequently. Separate product prior to pressure cooking. E. Dryness of Product Product Flavor (Taste): A. Salty Taste urned Taste 6. Bland Taste Moisture loss prior to cooking. Overcooking the product. Low operating pressure. Wrong cook button pushed. Breading mixture is too salty. Incorrect choice of breading. Burned shortening flavor. Cookpot not properly cleaned. aw product not fresh. Breading mixture incorrect for product (spice content too low). Cooking temperature too high (spice flavors lost). Reduce cooking time. Reduce cooking temperature. Cheek pressure gauge reading, check for pressure leaks. Be sure to select the correct product to be cooked. Sift breading after each use. Incorrect breading mixture. Discard old breading. Use breading designed for the desired product. Replace shortening. Drain and clean cookpot. Use fresh raw products. Use breading designed for desired product. Check temperature. D. Rancid Taste General: A. Meat Separation From Bone B. Bone Color Not Proper 6. Breading Falh Off D. Product Sticking Together Shortening too old. Non compatible products cooked within the same shortening. Infrequent filtering. Raw product not fresh. Incorrect meat cut. Overcooking. Product not fresh. Using frozen product (black bone). Improper processing of product (black bone). Product not thoroughly cooked (red bone). Incorrect breading procedures. Product partially frozen. Product breaded too long prior to cooking. Improper loading procedure. Wrong cook button pushed. Replace shortening, and follow recommended care and use of shortening. Replace shortening. Use compatible products, and follow recommended care and use of shortening. Replace shortening, and follow recommended care and use of shortening. Use fresh product. Use correct meat cutting procedures. Check cooking time. Use fresh product. Use fresh product. Use proper processing procedure for product. Check cooking time. Check cooking temperature. Use correct breading procedure. Thoroughly thaw the product, before breading. Refer to breading and frying instructions. Properly load product per loading procedures. Be sure to select the correct product to be cooked. With switch in POWER position, the fryer is com- p...