deep-fat fryers are manually loaded. Others have
automatic basket lowering and raising capabilities
controlled by a timer.
Before filling the deepfat fryer, you should always
check three things:
1. Master switch must be in the OFF position.
2. Thermostatic switch must be in the OFF
3. Drain valve must be closed tightly.
Fill the fryer with fat using the amount specified in
technical manual furnished with the fryer. Fats
should be kept at least 2 inches below the fryer top. If
possible, the fat should be heated and melted before
placing it in the fry kettle. Cold solid fat may have
moisture pockets that will explode, casting hot melted
fat over a wide area. The temperature should not be
more than 200°F while the fat is melting. Also, if the
cold fat is not uniformly distributed around the heating
element, the bare portions may heat up to a point where
a sudden splash of fat on the overheated element will
cause the fat to ignite. Fat ignites at 475°F. The fat
should cover the uppermost coil at all times when the
deep-fat fryer is in operation so as not to overheat the
element and cause a fire. After the fat has been added,
operate the deep-fat fryer as follows:
1. Turn on the master switch located outside the
2. Set the thermostat at the cooking temperature
prescribed in the Armed Forces Recipe Service (AFRS),
NAVSUP P-7, for the recipe you are using.
3. Check the temperature of the fat with a hand
thermometer frequently during the cooking process.
Compare this hand reading with the thermostat reading
to determine if the thermostat is accurate. The
temperature should never, under any circumstances, go
above 400°F. A safety requirement on all Navy fryers
includes a second or over-temperature thermostat. This
is a nonadjustable, manual, resetting type installed to
limit the maximum temperature to 460°F. In case of
failure of the adjustable automatic thermostat, the
over-temperature thermostat disconnects the electric
power to the heater elements.
4. Have foods as free from moisture as possible
before frying. Excess moisture causes the fat to foam,
sputter, and boil over. It also causes fat to break down
and its useful life is shortened.
5. Do not fry bacon in the deep-fat fryer, as the fat
from the bacon causes the fat level to rise above the safe
level. It also contains salt that will shorten the life of the
6. Follow instructions furnished with the fryer. Do
not exceed the capacity of the fryer indicated on the
7. Never let the fat level fall below the point
marked in the fat container, and never leave the deep-fat
fryer unattended while in use.
8. In the event a fire should occur in the deep-fat
fryer, do not attempt to smother the fire with a cover of
any sort. Call the emergency number for reporting a fire
at your command and shut off the electrical source,
which is the main power switch outside the space, to the
fryer. If the fryer is provided with an automatic fire
extinguishing unit and does not set off automatically,
pull the manual release. If that does not function, use
PKP portable extinguishers.
Under any circumstances, do not use water
to extinguish the fire.
The deep-fat fryer should be cleaned after each use.
Before cleaning the deep-fat fryer, you must turn off the
heating element and allow the fat to cool to about 150°F.
Drain the fat out of the fryer. Then remove the basket
support screen, scrape off the oxidized fat from the sides
of the kettle with a spatula or scraper, and flush down
the sediment with a small amount of fat. If the kettle has
become very dirty, fill it to the level with hot water
containing dishwashing machine detergent. Turn on the
heating element and allow the water to come to a boil.
Boil the water for at least 5 to 10 minutes. Turn off the
heating element, drain, rinse with warm vinegar water,
then rinse thoroughly with clear water, and dry the fryer
well. Clean the outside of the fry kettle with a grease
solvent. Do not leave heating element turned on when
the deep-fat fryer is empty.
Electric ovens have two to six compartments with
two heating units in each compartment, one located
below the bottom deck of the compartment. Each
heating unit is controlled by a separate three-heat switch,
and the temperature of each section is regulated by a