What is a diner without a deep fryer? How uncool will it be if your chicken takes half an hour to cook, your French fries is soggy or your chips is dripping with oil? Any respectable commercial kitchen, be it a restaurant, an eatery, a diner, or any name that comes to mind, knows how essential a deep fryer is to its survival. Though your deep fryer is reliable and seems “immortal” to you, it can break down. Therefore, knowing some emergency solutions and who to call wouldn’t hurt.
Some common issues that may be found in the parts
Solution: An overheated fryer can cause this problem and the simplest solution to this is to reset your fryer. If the problem persists, then you are looking at a faulty thermopile. You can tackle this by replacing your thermopile, but the best way to go about it is to call a professional.
Solution: If only some part of your fryer is igniting when you turn it on, you can correct it by cleaning the orifices on the burner. If this doesn’t work, contact our technician.
Solution: When the oil has reached the normal temperature, but the fryer will not shut off check your thermostat. A thermostat that is out of control will overheat making the hi-limit to trip out. Contact a pro to replace your thermostat.
Solution: Check if the filter hose is connected properly, if so; proceed to check if the filter media is clogged. Thoroughly clean the filter media but if you notice that the filter is defective, get a new one.
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Pitco, Avantco, Dean, Anets, Globe, Bakers Pride, Vulcan, Wells, Frymaster, APW Wyott, Cooking Performance Group, Grindmaster-cecilware, Garland/US Range, Scotsman, Globe and other top brands.
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