Tilting skillets are large frying pans with deep sides and an attached lid. They are used to grill, fry, simmer, and braise large quantities of food. They can be mounted on a wall or on a stand and can be tilted at least 90 degrees from the normal horizontal position for emptying cooked foods and cleaning. Skillets are either gas or electric, have an electric thermostat, and have a temperature range of 100F to 450F. There is also a secondary thermostat that is a high-limit cutoff that disables the power circuit when the temperature exceeds 460F. Gas skillets are also furnished with a pressure regulator, connector, quick-disconnect, and a 100-percent shutoff device for the pilot (automatic ignition of gas). Most skillets will also have a faucet directly attached to the skillet to aid in cooking and cleaning. Operation

The skillet is heated from the bottom by either resistant heating elements or a series of gas burners. Usually, the tilting mechanism can be locked in any position. On some models, the tilting feature may have a safety switch to be engaged if the skillet is HOT or ON. If the skillet is provided with a faucet, it may be connected directly to a water supply.

NOTES:  (1) Keep the tilting mechanism thoroughly lubricated for ease of operation.

(2) Always turn off the heating element before tilting.

Care in Cleaning

The tilting skillet should be cleaned after each use. Before cleaning you must turn off the heating element and scrape off the hardened food from the inside of the skillet with a spatula or scraper and flush down the sediment with a small amount of water. If the skillet has become very dirty, fill it to the level with hot water containing a mild handdishwashing detergent. Turn on the heating element and allow the water to come to a boil. Boil the water for at least 5 to 10 minutes. Turn off the heating element, drain, rinse with warm vinegar water, then rinse thoroughly with clear water, and dry the skillet well. Clean the outside of the skillet with a grease-cutting detergent. Do not leave heating element turned on when the skillet is em

DEEP-FAT FRYER

Sizes of deep-fat fryer  fi . 4-3 are expressed in the number of pounds of french fries that can be cooked in an hour and range from 30 to 125 pounds. Some

Figure 4-3.-Deep-fat fryer.

deep-fat fryers are manually loaded. Others have automatic basket lowering and raising capabilities controlled by a timer.

Operation

Before filling the deepfat fryer, you should always check three things:

1.  Master switch must be in the OFF position.

2. Thermostatic switch must be in the OFF position.

3. Drain valve must be closed tightly.

Fill the fryer with fat using the amount specified in the technical manual furnished with the fryer. Fats should be kept at least 2 inches below the fryer top. If possible, the fat should be heated and melted before placing it in the fry kettle. Cold solid fat may have moisture pockets that will explode, casting hot melted fat over a wide area. The temperature should not be more than 200F while the fat is melting. Also, if the cold fat is not uniformly distributed around the heating element, the bare portions may heat up to a point where a sudden splash of fat on the overheated element will cause the fat to ignite. Fat ignites at 475F. The fat should cover the uppermost coil at all times when the deep-fat fryer is in operation so as not to overheat the element and cause a fire. After the fat has been added, operate the deep-fat fryer as follows:

1. Turn on the master switch located outside the galley.

2. Set the thermostat at the cooking temperature prescribed in the Armed Forces Recipe Service (AFRS), NAVSUP P-7, for the recipe you are using.

3. Check the temperature of the fat with a hand thermometer frequently during the cooking process. Compare this hand reading with the thermostat reading to determine if the thermostat is accurate. The temperature should never, under any circumstances, go above 400F. A safety requirement on all Navy fryers includes a second or over-temperature thermostat. This is a nonadjustable, manual, resetting type installed to limit the maximum temperature to 460F. In case of failure of the adjustable automatic thermostat, the over-temperature thermostat disconnects the electric power to the heater elements.

4. Have foods as free from moisture as possible before frying. Excess moisture causes the fat to foam, sputter, and boil over. It also causes fat to break down and its useful life is shortened.

5. Do not fry bacon in the deep-fat fryer, as the fat from the bacon causes the fat level to rise above the safe level. It also contains salt that will shorten the life of the fat.

6. Follow instructions furnished with the fryer. Do not exceed the capacity of the fryer indicated on the instruction plate.

7. Never let the fat level fall below the point marked in the fat container, and never leave the deep-fat fryer unattended while in use.

8. In the event a fire should occur in the deep-fat fryer, do not attempt to smother the fire with a cover of any sort. Call the emergency number for reporting a fire at your command and shut off the electrical source, which is the main power switch outside the space, to the fryer. If the fryer is provided with an automatic fire extinguishing unit and does not set off automatically, pull the manual release. If that does not function, use PKP portable extinguishers.

NOTE: Under any circumstances, do not use water to extinguish the fire.

Cleaning

The deep-fat fryer should be cleaned after each use. Before cleaning the deep-fat fryer, you must turn off the heating element and allow the fat to cool to about 150F. Drain the fat out of the fryer. Then remove the basket support screen, scrape off the oxidized fat from the sides of the kettle with a spatula or scraper, and flush down the sediment with a small amount of fat. If the kettle has become very dirty, fill it to the level with hot water containing dishwashing machine detergent. Turn on the heating element and allow the water to come to a boil. Boil the water for at least 5 to 10 minutes. Turn off the heating element, drain, rinse with warm vinegar water, then rinse thoroughly with clear water, and dry the fryer well. Clean the outside of the fry kettle with a grease solvent. Do not leave heating element turned on when the deep-fat fryer is empty.