Basic Operation

Follow the procedure below on the initial start-up of the fryer, and each time the fryer is brought from a cold, or shut down condition, back into operation. These are basic, general instructions. Be sure to follow KFC’s Standards Library when operating the fryer.

  1. Ensure the oil is filled to the proper level in the vat; to the lower indicator.

    To avoid serious personal injury or property damage, do not exceed maximum product capacity and filter as recommended by manufacturer.

    Do not overload, or place product with extreme moisture content onto racks or in baskets.

  2. Turn the POWER/PUMP switch to the POWER position and press the appropriate product button to select the amount of product to be cooked.
  3. Stir the oil as it’s heating up from a cold start. Be sure to stir down into the cold zone.

    Overflow Risk

    • The oil may be stirred only during the morning start up procedure. Do not stir the oil at any other time.

    • Moisture and cracklings settles to the bottom of the vat during normal operation. Manually stirring the oil brings the water and hot oil into contact.

    • Ensure the fryer is level.

    • Ensure the oil is at the appropriate level. Oil should never be above the upper vat “fill” line.

    • Ensure the gas control valve and burners are properly adjusted. (Gas units only)

    • Failure to follow these instructions can result in oil overflowing the vat which could cause serious burns, personal injury, fire, and/or property damage.

  4. Allow fryer to heat until digital display shows “DROP”. (Press the EXIT COOL button if the display shows COOL”)
  5. Slide racks of breaded product into carrier on the lid, starting with the bottom rack, to prevent damaged product.
  6. Lower and latch the lid down and press the appropriate product button.
  7. At the end of the cycle, an alarm sounds, and the display shows “DONE”. At this time, press the appropriate product button.
  8. Unlatch and raise the lid cautiously.
  9. Using the rack handles, remove the racks of product from the carrier, starting with the top rack to prevent damaged product.