Troubleshooting

Problems and their possible causes

Causes:

  • The oil temperature is too low (check thermostat)
  • Overloaded basket
  • Allowing food to remain in the fryer or over the fryer after it is ready
  • Failure to allow the food to drip off properly
  • The oil is broken down and foaming
  • The fryer temperature recovery is too slow
  • The optimal oil performance has expired (change the oil)

Causes:

  • Temperature of oil is too high (check thermostat)
  • The size of food pieces is too large
  • The frying time is too short
  • The centre of the food was frozen, while the outside portion thawed prior to frying
  • The oil is broken down and foaming
  • The fryer temperature recovery is too slow

Causes:

  • Poor filtration practices that allow crumb-building
  • Drip-back from the exhaust system
  • Poor oil quality
  • Excessive oil absorption
  • The optimal oil performance has expired
  •  
  • Low frying volume

Causes:

  • The oil temperature is too high (check thermostat)
  • Failure to reduce heat in slack periods
  • Hot spots in the heating system
  • Poor oil performance due to inferior quality or abuse through usage
  • Soap and/or gum formation not removed entirely during the cleaning operation
  • Excessive filtration through filter aid
  • Low frying volume

Causes:

  • Poor filtration practices that allow crumbs to build-up
  • Drip-back from the exhaust system
  • The oil has broken down due to inferior quality or abuse through usage 
  • Poor quality of food being fried

Causes:

  • The oil temperature is too low 
(check thermostat)
  • Overloading the fry basket
  • The fryer temperature recovery is too slow
  • Excessive foam builds up as oil is breaking down
  • Short frying time

Causes:

  • Overheating the oil (check thermostat)
  • Poor filtration practices that allow crumbs to build up
  • The oil is breaking down due to inferior quality or abuse through usage
  • Hot spots in the heating system (uneven temperature in the fryer)
  • Soaps from cleaning operation entering the oil system
  • Low frying volume

Causes:

  • The oil temperature is too high (check thermostat)
  • Poor filtration practices that allow crumbs to build up.
  • The oil is breaking down due to inferior quality or abuse through usage
  • Hot spots in the heating system
  • Soaps from the cleaning operation entered the oil system
  • Drip-back from the exhaust system
  • The oil fry life has expired 
  • Low frying volume