Frequently asked questions
Here you will find a lot of frequently asked questions regarding the use and the maintenance of your equipment as well as safeguards.

USE

1- Thermostat not working - no power
- is there power going through into the thermostat (light should glow) if not check fuse
- if the fuse has not blown, it should be taken to the nearest service agent
- if it cuts out during frying, has the thermal cut out activated? This can be checked by unplugging the fryer from the mains and pushing the reset button in one of the holes on the back of the black control box with a skewer or small screw driver. If the machine fails again after resetting the cut-out, it will need to be referred to a service agent 

2- Oil overheating
- check temperature setting
- check bulb thermostats are firmly attached to the element - if they are not they can trail into the cold zone
- check oil is clean 

3- Oil not reaching highest temperature
- ensure the oil being used is for deep frying and not shallow frying
- recommend ground nut oil
- different oils have different 'flash' points. Not all reach the required temperature 

4- Oil recommendations
- Groundnut oil is recommended by the manufacturers as being best from a health point of view and for best results
- Sunflower oil boils at 150ºC, therefore not suitable for our machines as the recipes require you to take the temperature above
- Hard oil is not suitable for our machines due to the element heating the bottom half of the oil block more quickly than the top. Therefore the heated oil at the bottom will continue to increase in temperature and due to the temperature of the oil being too hot the thermostat will cut out or blow, however the oil at the top of the block will still be solid. 

5- Thermostat knob cracked
if the knob becomes cracked it can be replaced and fitted by the customer either free of charge if under guarantee, or through BBS if outside of guarantee 

6- Black thermostat casing cracked
if this becomes cracked it will need to be repaired by a service agent 

7- Lid handles coming off
- caused by cooking with the lid on or by leaving the lid on when heating and cooling the oil. The lid is only to be used for the storage of cold oil.
- under no circumstances should be machine be moved with hot oil in the container 

8- Side handles coming off
machine should go to a service agent 

9- Fat frothing/spitting/boiling over
- this is caused by too much water or starch getting into the hot oil. All food should be thoroughly dried before being deep fried
- do not fill the basket more than two thirds full
- lower the basket into the oil slowly to allow any water that the food may contain to evaporate
- if the lid is on when cooking, condensation builds up on the inside of the lid and when removed, the condensation drops into the hot oil, causing it to erupt.
- frozen food should be cooked with caution. If it contains too much water and is not lowered gently into the fryer, again the oil will rise up and can over- flow. Only fry small quantities of frozen food at once
- only good quality oil for deep fat frying should be used. Poor quality oil or oil only to be used for shallow frying or salad dressing can cause problems. 
- ensure all oil used is clearly specified for deep fat frying and not shallow frying. 

10- Oil smokes or bubbles a lot
- temperature may be too high or too low
- the oil may have deteriorated (becomes a very dark brown colour) and has to be changed (see below). Do not only add new oil but entirely renew it 

11- Recommendations for crisp, golden chips

- use groundnut oil
- the best potatoes to use are King Edward and Maris Piper
- the basket should not be too full
- the fryer should be uncovered throughout the cooking
- soaking uncooked chips in salty water helps to make them extra crisp. They must be drained and dried thoroughly with a clean tea towel before frying
- heat the oil to 170 ºC and blanch the chips for 4 - 6 minutes (shake the basket two or three times for even cooking)
- lift out the chips in the basket and heat the oil to 180 ºC
- lower the basket and chips back into the oil for a final 2 - 3 minutes

 

12- Oil filtering
- the frying residues which float on the oil's surface can be removed with a strainer
- the other residues settle down in the 'cold zone' under the heating element, avoiding any flavour and smell transference between the different dishes. Therefore it is not necessary to filter the oil after each use, even when cooking different types and flavours of food one after the other
- however, oil lasts longer when it is regularly filtered. To do this, first wait until the oil is cold, then pour into a clean bowl and wash the oil container by hand or in a dishwasher, rinse and dry thoroughly. Pour the oil into the container through a strainer. Check the oil level
- to avoid untimely degradation of the oil, do not add salt or spices directly into the oil during cooking