Canmac TT14 Manuel utilisateur
CANMAC
CATERING EQUIPMENT SUPPLIER
PRESSURE FRYER
INSTRUCTION MANUAL
MODEL TT14
SPECIFICATIONS
Ergonomic single-handed opening and closing operating system oers
easy use in modern life. Saving up to P of your time and P of energy.
The integrated blocking system only permits the cookers to be
opened when the pressure has been released completely.
Made of 18/10 Cr-Ni stainless steel.
Ergonomic, cool touch bake lite handles.
Removable silicon gasket.
Technical Specications:
* Power suppIy: 220/240 volt 3kW60hz
* Dimensions: W*D*H: 350*450*450
* Tank Capacity: 14L
* Oil Capacity: 6,5L
* Recommended Cooking Capacity: 2.2kg per 13 minutes
* Cooking Capacity: 9.5kg per hour
* Stainless steel cabinet and lid
* Stainless steel pot
* Thermostatic temperature control
* Electromechanical timer
* 12 month guarantee
CANMAC Standard Table Top Pressure Fryer
2
THE ESSENTIALS
OF PRESSURE FRYING
Pressure frying technique is traditionally used for chicken pieces and gives
them crispy coating and unique taste. It is usually known as Southern Fried
Chicken. There are plenty other products also pressure fried but chicken
is the most popular one.
In this method of cooking, pressure and heat are two important elements.
Canmac pressure fryers are designed for 145-165 °C heat (6-7) and 6-8 pci
pressure. If the heat gets lower than this, then coating around the chicken
won’t be crispy enough. And it will be saggy, if the heat is higher.
There is a probability of burning the outer side of the product.
Pressure is created by moisture which chicken naturally contains.
In very hot environment this transforms a steam and creates a pressure
inside the tank. Dead weight valve release excessive pressure.
Because of the pressure caused by natural water of the chicken can’t be
released and hot cooking oil is not absorbed, the chicken is very soft and
boiled inside as well as very crispy and uniquely taste outside.
CANMAC Standard Table Top Pressure Fryer
3
THE CONTROLS
1. Timer
The timer is controlled by the bottom knob. To set the required cooking time
turn the knob clockwise to the mark which will normally be 12 to 15 minutes.
Timing will begin immediately and the timer knob will begin to rotate counter
clockwise, the time remaining is continuously shown on the scale.
The knob will rotate in both directions, so to stop the timer turn the knob
back to zero. The timer does not have any eect on heating the oil it just
closes a valve to allow pressure to build in the pressure pot.
2. Thermostat
The temperature of the oil is controlled by the top knob.
The thermostat is set up on 165°C (6-7) by the factory.
Note: The thermostat measures the oil temperature at the side wall of
the pot and will open and close a number of times when starting from cold
before the body of the oil is up to temperature. It is advisable to stir the oil
regularly during the heating process to distribute the heat throughout the oil.
Control Panel
4
THE CONTROLS
3. Lamps
There are two lamps, which indicate the state of the controls.
The red lamp indicates when power is available at the fryer. The amber lamp
indicates when power is being applied to the heaters - it will go on and o as
the thermostat controls the temperature. Do not rely on the lamp to indicate
when the oil is up to temperature because the temperature of the oil may vary
from the edge of the pot to the middle and from top to bottom. Always use an oil
thermometer to check oil temperature at least until experience has been gained.
Note that the cooking temperature in pressure frying is lower than for open top
frying and is normally about 165° C. The starting temperature may be raised for
a full load.
Control Panel
5
FILTERING
THE COOKING OIL
The cooking oil should be ltered from time to time to remove the excess
breading and discarded completely when badly discoloured.
If you use a nylon lter bag, do not try to lter when the oil is at cooking
temperature, allow it to cool a little or it may damage the bag.
Switch o and remove the lid.
NEVER attempt to lter oil with pressure in the pot
IT CAN BE DANGEROUS THROUGH SPLASHING
Wear gloves with gauntlets to protect from oil splashes. Position the drain tank
under the drain valve with the lter in position. Lift the safety catch and at the
same time carefully open the drain valve a little at a time to allow oil into the
lter bag without overowing (the drain valve rotates through 90 degrees
from fully open to fully closed). When the pressure pot is empty clean the
debris from inside. Open the drain valve completely and ensure the drain
is also clean. Be careful in cleaning inside the drain valve, it has plastic parts
which if damaged may drip oil.
From time to time after ltering the oil and while the pot is still warm from
cooking boil water in the pot with added washing up liquid and scrub the inside
with stainless steel wire wool or a scratch pad. Be especially careful to remove
all the water before relling with oil.
Beware in using chemical cleaners which are suitable for use with aluminium.
Corrosion can occur with many products. DO NOT use products containing
caustic soda. Remember hot oil can cause nasty burns, do not take short cuts,
always wear protective gloves and ensure the task of ltering is done by
a competent operator. Do not attempt to move the pressure fryer when the oil
is hot in case it overbalances. Do not use a water jet or a steam cleaner.
6
CLEANING
THE SOLENOID VALVE
The solenoid valve may need cleaning from time to time and has been mounted
in an accessible position for this purpose. To clean the solenoid valve it has to
be dismantled as follows:
* The fryer should be switched o at the 13 amp plug rst and moved forward
to give access to the back. The solenoid valve is mounted at the right hand side
of the pot at the rear of the cooker.
* Remove the hexagon nut holding the solenoid in position (14 mm spanner)
and lift o the solenoid coil with cable still attached.
* With a 22 mm spanner unscrew and remove the armature assembly,
be very careful to not lose any parts. Note carefully how the parts t together
for subsequent reassembly (see solenoid diagram at the back of this manual).
* Clean the individual parts. Wipe the sealing faces with a soft rag or tissue,
check for freedom of movement of the parts and reassemble.
* When cleaning the solenoid valve please also clean the lter. Once you have
removed the nut with spanner (supplied with the fryer) remove the lter mesh.
When cleaned replace in lter and replace nut.
(Please refer to enclosed drawing)
7
PREPARING
THE FOOD
Soak the uncooked chicken portions in milk or water and then roll in Southern
Fry breading mix. Allow the breaded portions to stand for a minimum of half an
hour to ensure maximum adhesion of the mix to the meat and obtain full avour
retention. Do not take meat directly from the freezer, allow meat to reach near
room temperature before coating with breading. Before frying roll again in the
breading mix and shake of the excess coating.
There is a great variation in breading mixes. In our experience those availed
from the shelves of the local Cash and Carry can be very bland. Check new
deliveries as they can vary from batch to batch. It is important to choose a good
breading mix and store it well because it can make a big dierence to the taste
and your repeat sales.
8
FRYING
PROCEDURE
1. Start with the frying basket immersed in the oil. A cold basket can chill the oil.
2. Switch on and set the thermostat to about 165°C at least 20 minutes before
you need to use the fryer from cold. After 20 minutes check the oil temperature
with a thermometer, when you are sure it is up to 165°C you can start cooking.
3. Place the properly prepared foods in the basket one piece at a time (there
is a danger of pieces sticking together if added in bulk). The food should be
at near room temperature and evenly distributed round the basket.
Be careful not to splash the hot oil.
4.When the required amount of food has been added, close the lid.
Be especially careful to place the lid correctly or pressure will not build up.
To t the lid, turn the knob counter clockwise to lower the clamping bar
and slide the lid on horizontally. Carefully run your ngers round the edge
of the lid to check it is centred correctly on the rim. Turn the knob clockwise
to x the clamp in position under the lugs. To tighten the lid give the knob
two further complete turns clockwise. When steam has build up check
that the lid is sealing correctly and re-tighten if necessary.
5.Set the timer as required. It can be turned in both directions. The normal time
for chicken is 10 to 15 minutes, and potato wedges about 7 minutes.
9
FRYING
PROCEDURE
6.The rest is automatic. Pressure will build and remain at 8 psi on the gauge
during cooking, excess steam being released through the steam purge valve
on the lid. If the pressure does not build check that the lid is setting properly.
At the end of the timed frying cycle pressure will be automatically released.
If the steam released at the end o cooking is directed into a cool container,
such as a bottle containing some cold water, much of it will condense.
7.Allow the pressure to fall to near zero before removing the lid.
8.Lift the basket out of the oil by the handle, wear gloves, the handle will be hot.
Allow the oil to drain for about 20 seconds. Be sure to remove the food from the
oil when the time has elapsed or it will continue cooking.
9.It will take short while for the oil to recover its working temperature, so again
check that the temperature is right for the next load. With a little experience you
will rarely need to check temperatures.
If at all possible serve fresh from the fryer, do not keep in a holding cabinet for
longer than necessary, because the meat has a tendency to dry out and lose
its appeal.
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Table des matières
