Blue Seal Evolution GT18 Series, Installation And Operation Manual

10 

Part 4   Operation 

and Fats. 

1.  Prepare the food correctly.  Prepare food in as 

nearly uniform pieces as possible and bring the 
food up to room temperature.  Ensure food is 
free from excessive moisture and also excessive 
crumbing when 'breading' is done. 

2.  Preheat frying medium to recommended 

temperature for the particular food to be 
cooked and no higher - specially prepared 
frying mediums are recommended. 

3.  Frying medium should be at correct temperature 

for the food to be cooked before lowering food 
into tank.  Avoid heating frying medium to any 
higher temperature than is recommended.  Also 
avoid holding frying medium at frying 
temperature when there is no food being 
cooked.  

Any frying medium will break down if 

held for long periods at frying temperatures

. 

4.  Lower food gradually into hot frying medium, 

using a wire basket, until all food pieces are 

submerged.  

Avoid overloading basket, we 

recommend no more that 900g per basket or 
1800g per load.  Overloading will cause 
temperature to drop so low that a longer frying 

time will be needed and food will become 
grease soaked and un-attractive

.  

With a little 

experience you can determine what amount of 
food may be added to fryer without causing an 
excessive drop in temperature.  If temperature 
drop is excessive, either food is too cold or there 
is too much food in fryer.  Temperatures and 
cooking times quoted are based on average 
size batches being used in the fryer. 

5.  Continue cooking until outside of food is brown 

and crisp and pieces are cooked through. 

6.  Exact cooking time depends upon size of food 

pieces and whether food has been pre-cooked.  
When in doubt, test a sample and be sure. 

7.  Remove food from frying medium and allow to 

drain in the basket over the fryer. 

8.  Conserve excess frying medium by letting it drain 

back into fryer.  This draining should not 
consume much time if fried food is to be served 
at its hot, crisp and flavoursome best. 

9.  Serve food immediately after frying. 
10. Deep fried foods are at their flavour peak as 

soon as frying is complete.  Serve them within a 
minute or two after they are taken from fryer.  

Fried foods should never be held.

Lighting the Main Burner 

1.  Ensure pilot burner is alight, by visually checking 

through the Pilot Burner Viewing Opening. 

2.  Rotate Thermostat Control Knob to temperature 

required. 

3.  Rotate Gas Control Knob to Main Burner  

position. 

4.  Main burner will ignite automatically off the pilot 

burner. 

NOTE: 



If main burner is turned ‘On’ immediately after 

pilot burner is lit, there will be a delay of 
approximately 30 seconds until the thermopile 
(which provides power to open the main valve) is 
heated up by the pilot burner. 



Main burner will not light if frying medium 

temperature is above thermostat set temperature. 



Turning gas control knob from pilot to main burner 

position will allow manual cycling of the burner 
‘On’ and ‘Off’ when melting shortening. 

Set the Operating Temperature 

1.  Temperature used for frying food is the most 

important aspect of fryer operation.  Incorrect 
temperatures will result in poor product quality 
and will reduce the life of oil / shortening. 

2.  Temperature can be set from 90°C to 190°C. 
3.  To set the operating temperature, turn the 

thermostat to the desired setting. 

4.  Main burner will operate automatically to 

maintain this temperature. 

5.  As a safety precaution this Blue Seal Fryer 

features an Over-Temp Control which will ‘Turn 
Off’ the fryer in the event that the oil reaches 
over 220°C, should the thermostat fail. 

NOTE: 



If fryer is not being used for short periods of time,  

main burner can be turned to 'Stand-by' 

temperature (Approx 120

°

C) this allows the main 

burner to cycle 'On' and 'Off' and maintain oil 
temperature just below operating temperature. 

Turning Fryer to 'Pilot' or ‘Off’  
Positions 

To ‘Pilot’ Position. 

a. Rotate the Thermostat Control Knob to the 

‘Off’ position. 

b.  Main Burner will extinguish and ‘Pilot Burner’ 

will remain alight. 

To ‘Off’ Position. 

a.  With Thermostat Control Knob turned to 'Off', 

rotate Gas Control Knob to the 'O' position, 
the ‘Pilot Burner’ will extinguish. 

Guide and Care of Frying Oils 

Should any abnormal operation like; 
    - ignition problems, 
    - abnormal burner flame, 
    - burner control problems, 
    - partial or full loss of burner flame in normal 

operation, 

be noticed, the appliance requires IMMEDIATE 
service by a qualified service person and shall not 
be used until such service is carried out. 

IMPORTANT