Back of the house | BOH

Back of the house is the area in which we cook our chicken products Spicy Chicken,
Spicy Zinger, Spicy Strips, Hot Wings, ETC Strips, Original Chicken & Original Fillet.

Marinating these products occurs in the restaurants with 3 types or marinade as

followed:

Product Name Pieces per bag Shelf life Marinade type

Spicy Chicken 18 pc / 2 heads 48 hours Spicy
Spicy Zinger 9 pcs 48 hours Spicy
Hot Wings 36 pcs 48 hours Spicy
Spicy Strips 18 pcs 48 hours Spicy
ETC Strips 18 pcs 48 hours ETC
Original Chicken 18 pcs / 2 heads 48 hours Original
Original Fillet 9 pcs 48 hours Original

Breading Types

A -Original breading used only for Original Chicken, & Original Fillet

Ingredient Quantity
Flour 11.34 kilo
Seasoning 32 Oz (907 grams)
Milk & Egg 12 Oz (340 grams)
Breading salt 1050 grams

B - Spicy breading used for Spicy Chicken, Spicy Strips, ETC Strips, Hot Wings &
Zinger. ETC Strips should have separate spicy breading lug.

Ingredient Quantity
Flour 11.34 kilo
Spicy Breading Mix 7 Oz (198 grams)

BOH 1
 Chicken Marination

Marinade Meat
Marinade Profile Product Meat Block Type Meat Block Size Water Quantity
Quantity Quantity
1.14Kg(2.5lb.) or
OR COB 9 piece 174 g (6.14Oz) 3.78 L (1 Gal) 16-20 heads
1.25Kg(2.75lb.)
(TMOR) Fillet White/Dark Meat 85 g or 95 g 174 g (6.14Oz) 8.52 L (2.25Gal) 50-120 Fillets

1.14Kg(2.5lb.) or
COB 9 piece 680 g (24Oz) 5.68 L (1.5Gal) 16-20 heads
1.25Kg(2.75lb.)
11.3kg -
Hot Wings Drums & Flats 71g to 85g 680 g (24Oz) 1.9 L (0.5Gal) 15.8kg
H&S (25-35lb.)
Zinger White/Dark Meat 85 g or 95 g 680 g (24Oz) 7.57 L (2Gal) 50-120 Fillets
Tenderloin Strips
Crispy
Breast Fillet Strips 25 g - 45 g 680 g (24Oz) 5.68 L (1.5Gal) 20lb. or (9Kg)
Strips
Dark Meat Strips
Tenderloin Strips
ETC Crispy Strips Breast Fillet Strips 25 g - 45 g 261 g (9.2Oz.) 5.68 L (1.5Gal) 20lb. or (9Kg)
Dark Meat Strips
Ensure MESH bags are tied 2.5cm (1 Inch) from the end (Inform QA/supplier issue)
Use CHILLED marination water - must always be below 4 C (40F)
Make sure you use WHISK marinade vigorously until dissolved or suspended in solution
Immediately - Drop chicken from the marinator tank into perforated/non - perforated lug assembly.
Allow to drain all excess marinade into bottom lug. Do not drain longer than 2 minutes

BOH 2
Chicken Marination Trouble Shooting

BOH 3
Mixing breading procedures

Wash Hands with anti-bacterial soap

Bring clean breading lug then pour into it 11.340 kilo of flour
Add ingredient of breading batch according to the type of batch you
prepare
Mix the ingredients together a Minimum of 20 times using the scoop and
fold method.
Sift the new breading batch twice.
Add MRD Tag with holding time 7 days

Sifting breading cases

Sift once every 2 cook cycles

Sift once every 90 minutes
Sift once if you add additional breading
Sift once if you found dough balls
Sift once if you found foreign objects
Sift twice every morning
Sift twice while preparing a new batch

Fixed & important steps before breading chicken products

Check the required quantities to cook in the projection chart

Always use a clean tray to transfer chicken products from chiller to breading
table & take one packet at once to avoid temperature loss
Check Oil Level should be at upper-level mark
Press Exit Cool before breading any product
Press the right button for the product
Breading sifted and at correct level
Dipping water level
Check Oil Level
Expiration Date
Smell Of Chicken
First In First Out
Last rack to bread is first rack to load from bottom to prevent breading falls
into oil

BOH 4
BOH 5
7 10 7
Times Rolling Times Scoop Fold & Times Press in
Scoop Lift Breading
 Racking OR Chicken in 4 Head Henny Penny
Minimum 1 head & maximum 4 heads

Heads Racking layout

If you will cook 4Heads All tiers standard layout
If you will cook 2Heads Leave top and bottom tiers empty
If you will cook 1Head Place in the second tier from bottom

BOH 6
 Racking OR Chicken in 8 Head Henny Penny
Minimum 2 heads & maximum 8 heads

Heads Racking layout

If you will cook 8 Heads All tiers standard layout
If you will cook 6 Heads Leave top tier empty
If you will cook 4 Heads Leave top and bottom tiers empty
If you will cook 2 Heads Leave top two and bottom tiers empty

BOH 7
Remarks
Load racks from bottom to top shelf with breasts and thighs alternately
towards the back
Hold the breaded chicken on the breading table until the cooker display
reads “Drop”
Do not load racks of breaded chicken in cooking baskets of Henny Penny
until all the racks are breaded as the smoke coming out of the cookpot will
affect product quality
Place clean cover rack into the slot above the top rack of chicken to prevent
pieces floating while cooking.

8 head HP & 4 head HP valves functions

Solenoid Valve
Forming pressure at the start of the cooking cycle and release the pressure at the
end of the cooking cycle.

Operation valve
Distribute and maintain the pressure through dead weight its weight is 385 Grams
and should be clean on daily basis during the closing time

Safety relief valve

Automatically release the pressure when the pressure gauge registered to the
yellow or danger zone.

Pressure gauge
Indicates the pressure in the cook pot. Gauge registers in the NORMAL range during
the cooking cycle. Must show “0” pressure before you can unlock the lid at the end
of cooking cycle the pressure gauge has 3 levels

White Zone  no operation zone

Green level  Operation zone
Yellow level danger zone of high pressure inside cookpot

BOH 8
BOH 9
BOH 10
Remarks
Bread ETC Strips in Spicy breading with the same technique of cooking spicy
products. Cook in 4 or 8 Head HP Equipment without pressure.
Leave 4 Head HP Cover open while cooking ETC Strips.
Use separate spicy breading lug to bread ETC Strips. Don’t use the same
breading lug of breading spicy products to avoid flavor change of ETC Strips.

Racking Spicy Chicken in 6 Head Henny Penny

Minimum 2 heads & maximum 6 heads

Heads Racking layout

If you will cook 6 Heads Use all tiers
If you will cook 4 Heads Leave top tier empty
If you will cook 2 Heads Leave top and bottom tiers empty

Load the racks from bottom to top with alternate position one rack thigh to the
left another rack thigh to the right.

BOH 11
 Racking ETC & Spicy Products in 6 Head Henny Penny

Zinger Pieces Racking Layout

If you will cook 28-36 pcs Use Tier no 1,2,3,4
If you will cook 19-27 Pcs Use tier no 1,2,3
If you will cook 10-18 Pcs Use tier no 2,3
If you will cook 2 Pcs Use tier no 2

Spicy Strips Racking Layout

If you will cook 37-54 Pcs Use tier no 1,2,3
If you will cook 19-36 Pcs Use tier no 2,3
If you will cook 5 Pcs Use tier no 2

ETC Strips - 8 Head HP Racking Layout

If you will cook 55-72 pcs Use Tier no 1,2,3,4
If you will cook 37-54 Pcs Use tier no 1,2,3
If you will cook 19-36 Pcs Use tier no 2,3
If you will cook 5 Pcs Use tier no 2

ETC Strips - 4 Head HP Racking Layout

If you will cook 28-36 pcs Use Tier no 1,2,3,4
If you will cook 19-27 Pcs Use tier no 1,2,3
If you will cook 10-18 Pcs Use tier no 2,3
If you will cook 5 Pcs Use tier no 2

Fillet - 8 Head HP Racking Layout

If you will cook 28-36 pcs Use Tier no 1,2,3,4
If you will cook 19-27 Pcs Use tier no 1,2,3
If you will cook 10-18 Pcs Use tier no 2,3
If you will cook 5 Pcs Use tier no 2

BOH 12
 Racking ETC & Spicy Products in 6 Head Henny Penny

Fillet - 4 Head HP Racking Layout

If you will cook 13-16 pcs Use Tier no 1,2,3,4
If you will cook 9-12 Pcs Use tier no 1,2,3
If you will cook 5-8 Pcs Use tier no 2,3
If you will cook 2 Pcs Use tier no 2

Hot wings - 6 Head HP Racking Layout

If you will cook 55-72 pcs Use Tier no 1,2,3,4
If you will cook 37-54 Pcs Use tier no 1,2,3
If you will cook 19-36 Pcs Use tier no 2,3
If you will cook 18 Pcs Use tier no 2

Hot Wings ISPs

BOH 13
BOH 14
For Sprinkle - Use one bag per cook cycle (16’’ Hight & 18’’ Width) Shake the
10 times gently & do not to use tortilla nylon bag as it is too small to
accommodate wings.
At one time place max of 18 pcs wings in the bag only.
Between the racks, empty bag (removing excess flakes & sprinkle) in the
pan before using the bag again, not removing excess flakes & sprinkle will
result in over seasoned/ salty wings.
Discard the flakes and sprinkle from the pan after every round.
Make sure that there is air inside the plastic bag while tightening & shaking
to minimize flakes break
Sprinkle hot wings only direct after cooking cycle ends do not hold in the
cabinet & sprinkle it later the wrong ISPs
Hold the wings in Dry HC 900/ 903 for 5 mins before transferring the
product to Display cabinet.
1 packet sprinkle is enough for 18 pcs only of hot wings

BOH 15
 Chicken Products Chart
Products Cooking Temp. Drain Min Max Holding Holding Time
Equipment Time Equipment
TMOR 8 & 4 Head HP As per 15 Sec + 5 1 head in 4 4 head in 4 Moist UHC 90 Minutes
Chicken Heat minutes head HP & 2 head HP & including
Curve in moist head in 8 8 head in 8 staging time
UHC head HP head HP

Hot & 6 Head HP 340 F 15 Sec + 5 2 head 6 head Dry UHC 90 Minutes
Spicy minutes including
Chicken in dry staging time
UHC
Spicy 6 Head HP 340 F 5 Sec 5 pcs 54 pcs Dry UHC 45 Minutes
Strips minimum, maximum
with per
maximum 18 equipment
pcs/rack
ETC Strips 8 Head HP 340 F 5 Sec 5 pcs 72 pcs Dry UHC 45 Minutes
minimum & maximum
maximum 18 per
pcs/rack equipment
ETC Strips 4 Head HP 340 F 5 Sec 5 pcs 36 pcs Dry UHC 45 Minutes
minimum & maximum
maximum 9 per
pcs/rack equipment
Zinger 6 Head HP 340 F 5 Sec 2 pcs with 36 pcs Dry UHC 60 Minutes
maximum 9 maximum
pcs/rack per
equipment
Hot 6 Head HP 340 F 15 Sec + 5 Minimum 18 72 pcs Dry UHC 60 Minutes
Wings minutes pcs/rack maximum
in dry per
UHC equipment
Fillet 8 Heads HP As per 5 Sec Minimum 5 36 pcs Moist UHC 60 Minutes
Heat pcs with maximum
Curve maximum 9 per
pcs/rack equipment
Fillet 4 Heads HP As per 5 Sec Minimum 2 16 pcs Moist UHC 60 Minutes
Heat pcs with maximum
Curve maximum 4 per
pcs/rack equipment

BOH 16
Fixed & important steps after breading chicken products

Record cooked amount in projection chart

Sift breading after each cook cycle or Max every 2 rounds of breading.
Change dip water after each cook cycle or Max every 2 rounds of breading.
Place breading back in the breading lug and cover it
Clean breading table and utensils
Turn cooking alarm off when beep sounds
Wait until pressure gauge shows no pressure in 4 & head HP to open the
cover
Drain chicken for 15 seconds & other products for 5 seconds over cookpot
Use rack handle & tong to remove chicken racks
Place chicken products in holding cabinet directly after draining
Record holding time
Scrape cracking and filter Oil at least twice a day
Keep fryer on COOL if next round is more than 10 minutes away.

Liquid oil management

Signs of oil breakdown
Changes in Color
Excessive Smoking
Excessive Foaming
Change of Smell
Bad Taste (Burnt Taste)

Common oil enemies of Oil

Heat
Air
Food and Carbonized Particles
Detergents, Soaps and Chemicals
Water
Salt
Food and Carbonized Particles
BOH 17
Oil safety
Mixing hot oil and water results in an explosive mixture of boiling oil.
Do not splash water into oil while cleaning equipment, or areas surrounding
equipment.
Oil fires are put out by smothering them and starving them of air.
Use a fire blanket for small oil fires by throwing the blanket over the fire
and leaving it there for at least 10 minutes.
Use an appropriate Fire Extinguisher for larger fires – it is important to use
the correct Fire Extinguisher for oil fires. Check label on extinguisher.
Review the locations of the Fire Blanket and appropriate Fire Extinguishers
in the store with the trainer and review the steps in their use.
Slips and falls around Fryer/Cooker can result in burns if team members
reach out for equipment which has hot oil in it.
Oil levels must be above the heating elements during cooking or the result
could be a flash fire and scorched oil.

Oil Change and Cleaning Procedures

Wear PPE Tools goggles, insulated gloves & leather apron.

Turn the POWER/PUMP switch to OFF position and unplug from the unit.
Make sure that Oil temperature is 122F before discarding.
Position the oil stockpot into the drain opening. Slowly pull the drain handle
outwards.
Close the drain valve and discard the oil.
Raise lid and tilt lid back, so that the lid won’t interfere with cleaning.
Clean the cooker with hot water then throw away the water.
Spray inside surfaces and elements with fryer cleaner or degreaser and
leave it for 15 – 20 minutes to soften the carbon build up.
Scrub cook pot and elements with L- Shaped brush. If carbon deposits
remain spray again with the degreaser and allow 15 – 20 minutes before
scrubbing.
Rinse cook pot thoroughly with water and wipe cook pot surfaces to dry

BOH 18
 Approximate amount of oil in Electric equipment
Henny Penny 4 head = 48 lb.
Electric Henny Penny 8 head = 105 lb.
Electric Henny Penny 6 head = 105 lb.
Fry Master = 50 lb.

KFC BOH Equipment

DISPLAY CABINET HCW5

Fill Water Compartment

Install standpipe in drain
Turn water control switch to automatic. Water compartment will fill
automatically up to 0.5 cm from bottom of trays".
Turn Heat ON
Turn top radiant heat power switch on.
Set the water temperature thermostat to “4” (increase if needed to
maintain correct temperature
Turn light switch on.
Reset radiant dial to “6” to balance cabinet temperature and prevent build-
up of condensation on doors.
Place Racks on Bun Trays in Cabinet
Place water pan grids in bottom of water compartment to support
bun trays".
Use perforated bun trays for Original Recipe® Chicken/fillets.
Use imperforated bun trays for Crispy Chicken and any crispy products.
Close the doors & glasses
Allow the display holding cabinet to heat for 45 minutes before
checking temperature 150F"

Check water temperature once preheating is complete.

Probe must be about 5cm into the water.
Water temperature should be 150°F ± 5°.
Adjust the water temperature thermostat, if necessary. Display should be
checked every 4 Hours.
BOH 19
End of day
Remove all leftover food items and discard.
Turn Cabinet OFF and open the doors and allow unit to cool.
Remove racks and bun trays.
Drain unit by removing standpipe/plug.
Clean the water compartment and inside the cabinet with a green
sponge dipped in general purpose cleaning solution
Pour hot water over the float to melt any remaining oil.
Clean the racks & trays using the 3-step method.
Allow to air dry overnight.
At EOD during the weekly/Monthly cleaning procedures, we have to use ½
Water & ½ Vinegar& leave it over night.

UPRIGHT HOLDING CABINET 900/903

Getting Started for the Dry Cycle

Ensure empty water reservoir pan is positioned correctly in the cabinet.
Insert clean bun pans without racks in cabinets to maintain heat and proper
airflow.
Using an empty container, insert calibrated thermometer probe through
both sides, Ensure the thermometer probe is not touching the bun pan
trays.
Close the door.
Turn Heat ON
Turn the holding cabinet ON.
Allow to heat to 180°F ± 2° for 1 hour (no product and no water.)
When the thermostat light cycles OFF, open the door quickly and read the
temperature.
The temperature reading must be°180 F ± 2°.
Use the Dry Cycle to store the crispy products.

BOH 20
Getting Started for the Moist Cycle
Place hot water, approximately 140°F ± 2°, into the reservoir .
Water should be within 1.25 cm (1/2 inch) from the top of the water
reservoir.
Keep cabinet doors closed to prevent heat loss.
Allow to heat the moist cabinet for 15 Mints and the temperature should be
155 to 175 F
Check amount of water frequently. Use water at a minimum temperature of
°140F ± 2° when adding throughout the day.
End of day
Remove all leftover food items and discard.
Turn Cabinet OFF and open the doors and allow unit to cool.
Remove racks and bun trays.
Clean the racks & trays using the 3-step method.
Allow to air dry overnight.

HENNY PENNY 4 -6 - 8

Wash and sanitize hands

Wear plastic apron & hairnet.
Setting Up the Filter Unit:
Remove the filter assembly parts that was air dried overnight and the
Henny Penny filter tank.
Make sure all the filter parts are dry before assembling them.
Slide the metal screen into a filter envelope .
Thread the standpipe into the connector nut
Close filter envelope by folding its 2 top corners at 45-degree angles
Slide the filter clips over the folded edges
Install the condensation drain pan in front of the filter tank.
Get Fryer Ready:
Oil level must be above the heating elements and oil level top mark in the
cook pot before heating.
Use melted Oil to fill to the proper level during start-up, then add new Oil to
top off the pot during the day .
Turn the cooker ON at the power the computer panel display will read LO.
Put the cooker in COOL mode

BOH 21
 Stir the oil 1 time only at the morning for the 6 - 8 heads & stir the oil
before every cook cycle for 4 Heads.

Oil management:
Ensure the filter unit & filter screens are well dried
Insert bottom filter screen inside the filtration envelope
Make sure to fold the envelope & close with the designated clips
Put top filter screen then tighten the standpipe over the top filter screen
Return the filter unit underneath the equipment
Place the filter unit cover & connect the standpipe to the equipment
Switch ON the machine exit COOL and let the machine reach DROP MODE.
Using the gauntlets - undo the connector nut from the standpipe of the
filter unit and carefully move the filter unit out towards you.
Pour 364 grams (6 - 8 head) or 182 grams (4 head) of Magnesol on to the
filter paper. Hold it low over the paper to avoid dust
Carefully push the filter unit back in place and, using the gauntlets,
reconnect the standpipe and connector nut
Drain the hot oil into the filter pan and polish the oil for 15 minutes and
return it back one time a day, For high volume restaurant or 24 hours
restaurant use magnesol twice - during start of the morning, and after lunch
rush or afternoon.
Turn the POWER on and ensure the recovery rate.
The recovery rate for 4 Head & open fryers when the temperature reach
275 F to 300 F should take 1:00 minute to 1:30 minutes.
The recovery rate for 6 Heads & 8 heads when the temperature reach 275 F
to 300 F should take 1:15 minutes to 1:45 minutes.
"Press EXIT COOL, and then press the button for the number of heads to be
cooked .
Check the Oil level when the display reads DROP.

Oil care
Scrape crackling and filter Oil at least twice a day.
Put fryer on COOL if next round is more than 10 minutes away.

BOH 22
Thermometer calibration
Fill a beverage cup 3/4 full of ice and add enough cold water to just cover
ice
Put the probe into the ice water so that about 5cm of the stem is covered
by Water
Check the temperature reading after stirring for 2 minutes. Temperature
should read 32°F

8 Heads Henny Penny Cooker

BOH 23
BOH 24
 Part Function
1 Lid Caps and seals cook pot to maintain pressure,
lowers/raises baskets of chicken into/out of cook pot.
2 Lid handle Used to lower, lock, and raise lid.
3 Lid gasket Seals pressure between the lid and the cook pot.
4 Cooking basket Slides onto rails underneath the lid, and holds the
racks of chicken for the cook cycle.
5 Racks Specially designed stainless steel racks for 8-Head
Henny Penny basket; holds 2 heads of chicken each.
6 Tray (bun pan) support Holds tray (bun pan) in the front of the cooker to load
and unload racks of chicken from the cooking basket.
7 Cook pot Holds shortening and chicken during cooking cycle.
8 Control panel Contains computer indicators and the switches used to
operate the cooker.
8A HI-limit reset button Shuts OFF heat if computer controller fails. Must be
(electric model only) manually reset by pressing button.
9 Drain valve handle Operates cook pot drain valve; pull out to open, push
in to close.
CAUTION!

Do not open the drain valve while cook pot is

under pressure. Hot shortening will exhaust from
this valve. Severe burns will result.

10 Cook pot fill line quick The return hose of the filter unit is attached here to
disconnect pump shortening into the cook pot.
11 Filter unit power plug Provides electrical power to operate filter unit.
12 Lock pin Holds filter tank in correct position under cooker. Filter
tank must be rolled completely under the cooker for pin
to drop down in front of the tank.
13 Filter unit power Provides electrical power to pump motor.
cord/lead
13A Filter unit Filters/cleans (polishes) shortening from the cooker.
Contains a tank, filter, pump, and a return hose.
14 Reset button Protects pump motor from overload. Pump motor must
cool (5-10 minutes) before the reset button will work.

BOH 25
 Part Function
15 Shortening return hose Connects to cook pot fill line to return filtered
and connector shortening from the filter unit to the cook pot, and as
shown to polish shortening.
16 Condensation pan Collects moisture from steam vent system during the
cooking cycle.
16A Fuses (2) 15 AMP (electric Provides electrical protection from cooker. Replace
model only) with exact fuse ONLY.
17 Lock block Used to hold the lid locked to the cook pot.
18 Swing latch pin Holds the lid frame down while the lid is tilted upward
for cleaning the lid and cooker.
19 Lid support frame Attaches the lid to counter weights at the back of the
cooker for ease in lowering and raising the lid.
20 Lock rollers Rollers fit into lock blocks (17) to lock the lid closed
during cooking cycle.
21 Shortening level mark Indicates level shortening must reach when the display
reads DROP.
22 Gas valve ON/OFF control Manually operated valve for turning gas ON or OFF to
cooker. Control stays in ON position for normal cooker
operation.
23 Flame view port Permits visual observation of burner operation.
Operator should see orange glow when burner is
operating.
24 Pressure gauge Indicates the pressure in the cook pot. Gauge registers
in the NORMAL range during the cooking cycle. Must
show “0” pressure before you can unlock the lid at the
end of cooking cycle.
25 Safety relief valve Vents excess pressure from the cook pot if the
operating valve should fail.

CAUTION!

Do not use the lever on the valve. Serious

burns could result.

26 Operating valve Keeps the pressure in the cook pot during the cooking
cycle.

27 Tilt lock Falls into position when the lid is tilted up, out of the
frame, preventing the lid from accidentally falling.

BOH 26
Henny Penny 4-Head Cooker

BOH 27
 Part Function

1 Lid and lid gasket Caps and seals the cook pot to maintain pressure.

2 Condensation drip trough Directs condensation from the lid into the drain line.

3 Cook pot Holds shortening and chicken during cooking cycle.

4 Drain port Vents steam at end of cooking cycle; catches moisture

from the condensation drain pan when the lid is lifted.

5 Control panel Contains control panel and POWER/PUMP switch to

control cooker operation.

6 Condensation drain line Directs condensation into the drain pan from the lid
and the steam exhaust system.

7 Condensation drain pan Collects condensation and shortening.

8 Main drain valve handle Opens and closes the main drain valve.

CAUTION!

Do not open the drain valve while cook pot is under

pressure. Hot shortening will exhaust from this
valve. Severe burns will result.

9 Filter valve handle Pumps shortening from the filter tank to the cook pot.

10 Filter tank Collects cracklings and holds hot shortening during

filtering.
CAUTION!

Handle with extreme care to avoid burns.

11 Filter assembly Removes cracklings from shortening.

12 Standpipe Connects the filter assembly to the pump.

BOH 28
Henny Penny 4-Head Cooker lid & Valves

BOH 29
 Part Function
1) Spindle Tightens the lid against the cook
pot.
2) Safety latch handle Latches the lid to the cook pot.
3) Cross-arm Supports the lid.
4) Cross-arm release Releases the cross-arm from the
knob cook pot lid.
5) Vent stack Muffles the noise of venting
steam.
6) Solenoid valve Pressurises cook pot when the
timer is turned ON; automatically
releases the pressure at end of
the cooking cycle.
7) Operating valve Maintains cooking pressure.
8) Safety relief valve Automatically vents pressure if
the gauge registers in yellow
zone.

BOH 30
 Trouble Shooting
Problem Cause Correction
Product Flavor

*Sift breading after each use

*Breading mixture is too salty
*Incorrect breading mixture
*Discard old breading
A. Salty taste *Reduce the concentration of the
*Marination mixture too concentrated
marination mixture
*Use breading designed for the
*Incorrect choice of breading
desired product
*Burned shortening flavor *Replace shortening
B. Burned taste *Shortening needs filtering *Filter shortening more frequently
*Fry pot not properly cleaned carbon deposits
*Drain and clean fry pot
*Raw product not fresh *Use fresh raw products
*Breading mixture incorrect for product *Use the right breading
*Cooking temperature too high *Use correct temperature
C. Bland taste
*Use correct dip and breading,
*Breading does not adhere to product and use correct procedure for the
product
*Shortening too old *Replace shortening,
*No compatible products cooked within the *Replace shortening
D. Rancid taste same shortening *Use compatible products
*Infrequent filtering *Replace shortening
*Raw product not fresh *Use fresh product
*Incorrect meat cut *Use correct meat cutting procedures
E.Meat separation
*Overcooking *Reduce cooking time
*Raw product contains too much water *Allow product to drain after marination
from bone
*Product not fresh *Use fresh product
*Using frozen product (black bone) *Use fresh product
F. Bone color not
*Improper handling of product(black bone) *Use proper handling procedures
proper *Product not thoroughly cooked(red bone) *Increase cooking time
*Incorrect breading procedures *Use correct breading procedure
*Product partially frozen during breading *Thoroughly thaw the product
G.Breading falls off *Improper handling of cooked product *Handle cooked product carefully
*Excessive stirring of product prior to
*Separate the product
closing the lid
*Product breaded too long prior to cook * Not following right techniques
*Improper separation procedures *Separate the product
I. product sticking *Fry pot overloaded with product *Reduce the cooking load

*Improper loading procedure *Load product properly into fry pot

BOH 31
 Problem Cause Correction
Product color not correct

*Reduce thermostat setting

*Temperature too high
*Check thermostat calibration
*Remove and replace defective
thermostat
A. Too Dark *Shortening too old *Change shortening
*Filter shortening
*Shortening too dark
*Shortening taste test
*Bread product closer to actual
*Breading product too far in advance
frying period

*Increase temperature
*Temperature too low *Check calibration of thermostat
*Remove and replace defective
thermostat
B. Too Light
*Allow proper preheat time
*Incorrect preheat procedures *Stir shortening prior to dropping
product into fry pot
*Fry pot overloaded with product *Reduce cooking load
*Slow fryer heat up/recovery * Recovery rate measurement
*Shortening old *Replace shortening

*Increase thermostat settings

*Check thermostat calibration
*Temperature too low *Replace thermostat if needed
C. Product Greasy
*Temperature not recovered when
product was dropped in fry pot basket
*Fry pot overloaded *Reduce cooking load
*Product not removed from fry pot *Remove product immediately after
immediately after depressurization depressurization of the fry pot
*Improper separation of the product *Refer to CSL

*Product was incorrectly dipped in *Agitate product during the dipping

water before breading procedure
*Sift breading regularly
D. Spotted Product
*Separate product during breading
*Breading not uniform on the product
*Burned breading particles on product
*Filter the shortening more frequently
*Separate product prior to pressure
*Product sticking together
cooking

*Moisture loss prior to cooking *Use fresh products

* speed in cooking manually
*Reduce cooking time
E. Dryness of product *Use fresh products
*Reduce cooking temperature
*Low operating pressure *Check pressure gauge reading
*Increase quantity to obtain correct
*Product load too small
operating pressure and product quality

BOH 32
 Problem Cause Correction

*Release pressure from fry pot;

A. Pressure will not *Exhaust line from solenoid valve to
clean all pressure lines,

exhaust stacks, and expansion

exhaust at end of expansion tank clogged
tank on gas model

*Check and clean solenoid valve

cook cycle *Solenoid valve clogged
per Pressure Regulation

*Place proper quantity of moist

B. Operating pressure
*Dead weight clogged
product within fry pot to generate

steam
Too high
*Exhaust line to stack clogged *Clean exhaust line to stack

*Not enough product in fryer or product *Place proper quantity of moist

product into fry pot to generate

not moist
steam

*Lid open or not latched *Close and latch lid

*Check or clean solenoid valve per

*Solenoid valve leaking or not closing
C.Pressure does not
Pressure Regulation
build
*Dead weight valve leaking *Repair per Pressure Regulation

*Check main timer per Timing

*Main timer not closing solenoid
Control

*Lid gasket leaking *reverse or change the lid gasket,

*Check and replace if necessary

*Safety relief valve leaking
per Pressure Regulation

BOH 33