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DECATHLON SERIES GAS FRYERS (NON-CE)
CHAPTER 4: FRYER OPERATIONS
4-5
4.2 Boil-Out Procedure (cont.)
J. Close the drain, add fresh water (without boil-out solution) and wash all surfaces of the
frypot. Drain again.
K. Refill the frypot with fresh water and vinegar to neutralize any residual boil-out solution.
Wash all surfaces of the frypot. Drain completely and wipe down all surfaces of the frypot
to completely remove all water.
Computer-equipped fryers: See computer manual for boil-out programming and follow the
above procedures for boil-out.
DANGER
Do not go near the area directly over the flue outlet while the fryer is operating.
Always wear oil-proof, insulated gloves when working with the fryer filled with hot
oil.
Always drain hot oil into a metal stockpot of sufficient size to safely hold the entire
contents of the frypot.
4.3 Final Preparation
WARNING
NEVER
NEVER NEVER
NEVER set a complete block of solid shortening on top of heating tubes. To do so
will damage the heating tubes and frypot, and void the warranty.
4.3.1 Filling Fryer with Shortening
A. When using a liquid shortening, fill the fryer to the bottom OIL LEVEL line scribed into the
back of the frypot.
B. When using a solid shortening, first melt it in a suitable container, or cut it into small pieces
and pack it below the heat tubes, between the tubes and on top of the tubes, leaving no air
spaces around the tubes. Do not disturb or bend the sensing bulbs.
C. Electronic Thermostat Controller with Melt Cycle Option Enabled
: Set the controller to the
working temperature. The burners will cycle on approximately 5 seconds, and off for
approximately 15 seconds until the temperature reaches 150°F (66°C). The electronic
thermostat will then switch to normal operation.