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NOTE: Perform an initial boil-out to clean and <br />sanitize the fryer before operating. <br />carbonized deposits along with an accumulation of oil <br />will eventually build-up on the interior of the frypot as <br />well as fryer accessories. it is important to periodically <br />remove these deposits, not only to maintain fryer <br />efficiency, but also to provide the highest product quality. <br />NOTE: Always wear eye protection or a face <br />shield and protective rubber gloves <br />when cleaning the frypot as boil-out <br />chemical is an alkaline solution and can <br />cause severe burns. <br />NOTE: because each fryer is controlled <br />separately, the following procedure must <br />be followed for every unit in multiple- <br />fryer units. <br />NOTE: Manual boil-Out can only be performed <br />when the actual temperature of the <br />frypot is less than 200°F (93°C). <br />1. place the mobile oil drawer or heat safe container <br />under the drain. Rotate drain valve to “OPEN” to <br />drain oil. if equipped with the optional oil hand wand, <br />use the wand to pump oil into the frypot to further rinse <br />food particles out of the frypot. carefully disconnect the <br />wand from fryer and drain any residual oil from the <br />wand into the frypot and then drain the remaining oil <br />from frypot. <br />2. While wearing heat resistant gloves, wipe excess oil out <br />of inside of frypot with paper towel or clean rag. <br />3. if oil has been drained into a mobile oil drawer, empty <br />the oil from the drawer. Wash the oil drawer, rinse with <br />clean water, and dry drawer thoroughly. <br />4. if the fryer is equipped with a filtration system, clean <br />or replace the filter in the filter cartridge and remove <br />cartridge from unit. (See filtration instructions on page <br />19.) <br />5. open the front access door. if equipped with a <br />filtration system, rotate the Kettle/Nozzle selector to <br />the “KETTLE” position, then rotate the drain valve <br />clockwise until rotation stops and the drain valve is <br />“CLOSEd.” <br />6. Fill the fryer to the maximum oil fill line with water. FRONTMAXIMUM HOT <br />OIL FILL LINE <br />MINIMUMHOT OIL FILL LINE <br />TOP BEND INSIDEOIL KETTLE <br />COLD OIL <br />FILL LINE <br />fryer cross -section <br />oil /shortening levels <br />Gas Fryer Operation & Care Manual • 12 <br />OPERATION <br />bOIL-OUT PROCEdURE <br />CAUTION <br />TO AVOID DAMAGING THE PUMP AND CONTAMINATING <br />ClEAN OIl WITH BOIl-OUT CHEMICAl ON UNITS EQUIPPED <br />WITH A FIlTRATION SYSTEM, NEVER AllOW BOIl-OUT <br />SOlUTION OR RINSE WATER TO CIRCUlATE THROUGH THE <br />FRYER PUMP SYSTEM. <br />CAUTION <br />BEFORE ENTERING THIS PROGRAM, MAKE CERTAIN <br />THE FRYPOT IS EMPTY OF All OIl OR SHORTENING. <br />CAUTION <br />BOIl-OUT SOlUTION AND SURROUNDING METAl <br />SURFACES BECOME EXTREMElY HOT. TO AVOID <br />BURNS, AlWAYS USE HAND PROTECTION WHEN <br />PERFORMING THE BOIl-OUT FUNCTION AND FOllOW <br />THE MANUFACTURER’S SAFETY INSTRUCTIONS FOR <br />THE BOIl-OUT PRODUCT BEING USED. <br />CAUTION <br />DO NOT lEAVE THE FRYER UNATTENDED DURING <br />THE BOIl-OUT PROCESS. THE FRYER MUST BE <br />CONTINUOUSlY MONITORED FOR BOIl-OVER <br />CONDITIONS, PARTICUlARlY IN HIGH-AlTITUDE <br />lOCATIONS. IF BOIl-OVER IS IMMINENT, IMMEDIATElY <br />TURN THE MASTER POWER SWITCH OFF AND AllOW <br />THE SOlUTION TO COOl. WHEN THE SOlUTION HAS <br />COOlED, RE-ENTER THE BOIl-OUT MODE.