Search Tips
Glossary
-
The 4 Head PFE 500 or PFG 600 Fryer series able to cook pieces totalling four chickens. Every chicken can be divided into 8 pieces, so this fryer can cook 32 pieces at a time.
-
The High Volume Fryer series able to cook pieces totalling eight chickens. Every chicken can be divided into 8 pieces, so this fryer can cook 64 pieces at a time.
-
A round device located inside the cabinet that measures the inside airtemperature and sends that information to the control panel
-
a valve that allows air into the filter lines when the pump is on in the mixing mode
-
a switch that senses the amount of airflow coming from the blower; if the airflow falls below a certain level, the switch cuts power to the gas control valve that shuts down the burners on gas fryers
-
Located on the rear of a gas 8 head fryer, the blower pulls flue gases out of the flue and provides the proper amount of air to the burner tubes for efficient combustion.
-
A flour and seasoning mixture used to coat the product prior to frying.
-
Bulletins are brief documents describing long-term issues or changes.
-
An assembly on gas fryers that houses the pilot light which ignites the gas that (gas fryers only) heats the fryer.
-
The area on four head fryers in which the gas combustion that heats the oil takes place.
-
The tubes in 8 head fryers through which heated air is forced to heat the oil.
-
A wire frame inside the 8 head frypot that holds five racks of product during the cook cycle.
-
The wheels on bottom of the fryer that allow the unit to roll; casters should be locked when unit is in use and not being moved; casters may be adjusted to help level the fryer.
-
An agent used to clean; see recommended cleaning procedures.
-
An area in the bottom of the vat where oil is cooler than the area above; the zone allows the crumbs to settle without burning.
-
A metal assembly located in the water pan in the bottom of the unit that helps keep an even humidity level inside the cabinet.
-
A pan located at the bottom of the fryer that collects condensation from the steam exhaust system; the pan should be removed and emptied periodically.
-
The components that control the operating systems of the unit.
-
A programmed cycle that cooks a particular product at a preselected temperature and for a preselected time.
-
The amount of product cooked during a cook cycle.
-
A preset temperature, usually 250° F (121° C) or less, which can be manually or automatically switched to, to save the life of the oil, when not cooking.
-
The weights shipped with the fryer that, when installed in the counterweight assembly, enable the fryer lid to lift easily.
-
An assembly of weights and cables that enable the fryer lid to lift easily.
-
The crumbs of breading that come off the product during a cook cycle crumb catcher the part of the filter assembly on fryers that filters crumbs out of the oil before the oil is pumped back into the vat.
-
The part of the filter assembly on fryers that filters crumbs out of the oil before the oil is pumped back into the vat.
-
A label or plate that indicates the fryer type, serial number, warranty date, and other information.
-
A metal cylinder that works with the orifice to regulate the amount of steam entering the deadweight assembly.
-
A container that holds the deadweight assembly.
-
A threaded cap that screws onto the deadweight valve housing.
-
An opening that regulates the amount of steam entering the deadweight assembly.
-
Indentation on both ends of deadweight.
-
An assembly that controls pressure inside the vat; the entire deadweight assembly should be cleaned according to the recommended procedures; the assembly is made up of the deadweight, the deadweight cap, the deadweight orifice, the deadweight valve, and the deadweight body.
-
A cleaner used to remove lime deposits in the water pan.
-
A metal air intake device on the rear of the fryer to pull in fresh air for the blower.
-
A microswitch that automatically shuts off the fryer heat in the event the drain valve is inadvertently opened while the fryer power switch is in the ON position.
-
Cabinets - A device that lets the water drain from the water pan into a shallow pan on the floor; the valve should be closed while the unit is in use if humidity is desired. Fryers - A valve that allows the oil to drain from the vat into the filter pan; the fryer power switch should be in the OFF position before the drain valve is opened; the drain valve should remain closed at all other times.
-
The starting, preset cooking temperature, at which product is placed in the oil.
-
A table onto which the cooked product is dumped after removal from the fryer.
-
A hose used to vent steam from the vat on fryers.
-
The lines marked on the interior real wall of the vat that show the proper oil level (also referred to as level indicator lines).
-
The clips are the part of the filter screen assembly that holds the filter envelope closed.
-
A fiber envelope into which the filter screen is placed; the end of the envelope is folded and held closed with filter clips; a part of the filter screen assembly.
-
A pan that rolls or slides under the fryer into which oil is drained.
-
An optional connection on the fryers allowing the filter rinse hose to be connected or released without tools.
-
An assembly that filters the oil as it is pumped from the vat; the assembly is made up of two filter screens, a filter envelope, and two filter clips. (Note: 4 head fryers have three filter screens that includes a crumb catcher.)
-
The threaded connection between the fryer and the filter system that can be connected or released without tools.
-
The sensors that shut off the gas supply to gas fryers if the pilot lights go out or do not light.
-
The temperature at which oil ignites.
-
A device that senses low water levels in the water pan.
-
A sensor located outside the cabinet that, when inserted into the product, communicates the temperature of the product to the control panel.
-
The connection where the food probe is inserted in order to communicate with the control panel
-
An automatic dual controller that controls gas to both pilot lights and gas pressure to burners on fryers; if either pilot light goes out, the controller shuts off the gas to the other pilot light.
-
A device located on the gas control valve that regulates the gas pressure; the pressure specifications are preset at the factory.
-
The knob that opens and closes the gas control valve.
-
The light that illuminates when the oil is being heated; the light goes off when the preset oil temperature has been achieved.
-
The coils located inside the vat on electric fryers that heat the oil.
-
A temperature control that opens and shuts off the heat to the vst if it sensesoil temperature in excess of 420°F (212°C) on 8 head fryers and 450°F (232°C) on 4 head fryers.
-
A device that measures the percentage of humidity inside the cabinet during use.
-
A preset moisture level at which the cabinet operates; this setting is programmed at the factory but can be changed in the field.
-
A preset temperature, usually 250° F (121° C) or less, which can be manually or automatically switched to, to save the life of the oil, when not cooking.
-
Two modules that send electrical energy to the spark igniters that ignite the pilot lights on 8 head gas fryers.
-
A brush that is used to clean around the burner tubes and heating elements.
-
An assembly comprised of lid, lid handle, lid latch, and lid gasket (Note: on 4 head fryers. the lid assembly includes spindles)
-
The gasket around the lid that creates a seal when the lid is properly latched.
-
A handle that is attached to the lid and is used to lower the lid into contact with the vat; the handle is then pulled forward and pushed down to lock the lid in place.
-
A mechanical catch on the front of the fryer lid that engages a bracket located on the front of the vat; the latch holds the lid down while it is being locked into place.
-
A valve located between the fryer and the wall that shuts off the flow of gas from the supply line; this is not the main shutoff valve for the store.
-
Memos are brief documents describing short term issues, safety content, or liability content.
-
The lowest temperature at which a food product can be safely held for human consumption.
-
The removable top part of the cabinet that contains all of the operating system.
-
An automatic system on 8 head fryers that periodically uses the filter pump to mix the oil in the vat to prevent an accumulation of moisture to minimize the boiling action in the vat.
-
A preset temperature at which a sensor warns the operator that the water pan needs refilled.
-
The automatic control of pressure, heat, and time to produce appealing food product.
-
A small flame that remains burning even when the fryer is not in use; the flame ignites the gas when the fryer is turned on.
-
A controlled opening for the pilot light located on the burner assembly.
-
A brush that is used to clear the drain in the bottom of the vat.
-
A three-way switch located on the front control panel of the fryer that serves as an off/on switch and a filter switch.
-
The gauge located on the left rear corner of the vat that shows the pressure inside the vat.
-
A piece of plastic on 8 head fryers located between the lid locking arm and the lid casting that helps create the seal for the lid; only a service technician should perform maintenance or repair on the pressure pad.
-
A metal holder that attaches to the outside of the control panel to hold the food probe when not in use; the clip is an optional accessory.
-
A food item cooked in the fryer.
-
The highest recommended number of pounds/kilograms of food product that can be safely held in the cabinet.
-
A program used for allowing bread to rise.
-
The starting, preset cooking temperature, at which product is placed in the oil.
-
The humidity level outside the cabinet.
-
A spring loaded valve that automatically releases excess pressure if the operating valve becomes obstructed; if the safety release valve activates, turn the Power/Pump switch to “OFF” to release all pressure from the vat.
-
A preset temperature or humidity; the setpoint is a programmable feature.
-
A spacer located in the deadweight assembly for protection during shipment.
-
The process of removing clumps from breading.
-
A valve used to generate or release pressure for the cook cycle.
-
The igniters that create a spark to ignite the pilot lights on 8 head gas fryers.
-
The pipe through which oil is pumped back into the vat after the filtering process is complete.
-
The pipe and fittings that are part of the oil filtering process.
-
A brush that is included with the fryer that is used to clear the drain in the bottom of the vat.
-
A round probe that is located in the inside of the vat that measures the temperature of the oil in the vat; the probe communicates with the control panel.
-
A preset temperature up to which the cabinet will heat; this setting is programmed at the factory but can be changed in the field.
-
the interior portion of the fryer that holds the oil and the product while cooking
-
The top flat surface area around the fryer lid.
-
An automatic control that opens and closes the vent on the rear of the cabinet to maintain the preset humidity level.
-
Openings on the cabinet that allow air access on the sides and rear of the module.
-
The line marked on the inside of the water pan that shows the maximum water level to prevent overflow onto the floor.
-
A part in the water heater that sends a message to the controls when the water pan is limed up or empty.
-
The area in the cabinet that holds water for creating humidity inside the cabinet.
#
A
B
C
D
E
F
G
H
I
L
M
O
P
R
S
T
V
W
