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Electric Fryer Operation & Care Manual • 13
OPERATION
Electric Fryer Operation & Care Manual • 13
OPERATION
NOTE: Perform an initial Boil-Out to clean and
sanitize the fryer before operating.
Carbonized deposits along with an accumulation of oil
will eventually build-up on the interior of the frypot as
well as fryer accessories. It is important to periodically
remove these deposits, not only to maintain fryer
efciency,butalsotoprovidethehighestproductquality.
NOTE: Always wear eye protection or a face
shield and protective rubber gloves
when cleaning the frypot as boil-out
chemical is an alkaline solution and can
cause severe burns.
NOTE: Because each fryer station is controlled
separately, the following procedure must
be followed for every unit in multiple-
fryer units.
NOTE: Manual Boil-Out can only be performed
when the actual temperature of the
frypot is less than 230°F (110°C).
1. Place the mobile oil drawer or heat safe container under
the drain. Rotate drain valve to “OPEN” to drain oil.
If equipped with the optional oil hand wand, use the
wand to pump oil into the frypot to further rinse food
particles out of the frypot. Carefully disconnect the
wand from fryer and drain any residual oil from the
wand into the frypot and then drain the remaining oil
from frypot.
2. Whilewearingheatresistantgloves,wipeexcessoilout
of inside of frypot with paper towel or clean rag.
3. If oil has been drained into a mobile oil drawer, empty
theoilfromthedrawer.Washtheoildrawer,rinsewith
clean water, and dry drawer thoroughly.
4. Ifthefryerisequippedwithaltrationsystem,clean
orreplacethelterintheltercartridgeandremove
cartridgefromunit.(Seeltrationinstructionsonpage
17-18.)
5. Open the front access door. If equipped with a
ltrationsystem,rotatetheKettle/Nozzleselectorto
the “KETTLE” position, then rotate the drain valve
clockwise until rotation stops and the drain valve is
“CLOSED.”
6. Fillthefryertothemaximumoillllinewithwater.
7. Add boil out solution. Carefully follow the
manufacturer’s directions for mixing the boil-out
solution.
BOIL-OUT PROCEDURE
CAUTION
BEFORE ENTERING THIS PROGRAM, MAKE CERTAIN
THE FRYPOT IS EMPTY OF ALL OIL OR SHORTENING.
CAUTION
TO AVOID DAMAGING THE PUMP AND CONTAMINATING
CLEAN OIL WITH BOIL-OUT CHEMICAL ON UNITS EQUIPPED
WITH A FILTRATION SYSTEM, NEVER ALLOW BOIL-OUT
SOLUTION OR RINSE WATER TO CIRCULATE THROUGH THE
FRYER PUMP SYSTEM.
CAUTION
BOIL-OUT SOLUTION AND SURROUNDING METAL
SURFACES BECOME EXTREMELY HOT. TO AVOID
BURNS, ALWAYS USE HAND PROTECTION WHEN
PERFORMING THE BOIL-OUT FUNCTION AND FOLLOW
THE MANUFACTURER’S SAFETY INSTRUCTIONS FOR
THE BOIL-OUT PRODUCT BEING USED.
CAUTION
DO NOT LEAVE THE FRYER UNATTENDED DURING
THE BOIL-OUT PROCESS. THE FRYER MUST BE
CONTINUOUSLY MONITORED FOR BOIL-OVER
CONDITIONS, PARTICULARLY IN HIGH-ALTITUDE
LOCATIONS. IF BOIL-OVER IS IMMINENT, IMMEDIATELY
TURN THE MASTER POWER SWITCH OFF AND ALLOW
THE SOLUTION TO COOL. WHEN THE SOLUTION HAS
COOLED, RE-ENTER THE BOIL-OUT MODE.
FRONT
MAXIMUM HOT
OIL FILL LINE
MINIMUM
HOT OIL FILL LINE
TOP BEND INSIDE
OIL KETTLE
COLD OIL
FILL LINE
fryer cross-section
oil/shortening levels