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5-4
5.5 FILTERING INSTRUCTIONS
WARNING
THE ON-SITE SUPERVISOR IS RESPONSIBLE FOR ENSURING THAT OPERATORS
ARE MADE AWARE OF THE INHERENT DANGERS OF OPERATING A HOT OIL
FILTER SYSTEM, PARTICULARLY ASPECTS OF OIL FILTRATION, DRAINING, AND
CLEANING OF THE FILTER.
The Flatbottom 24G Fryer System is equipped with the Under Fryer Filter (UFF). For optimum
system performance, do the following:
a. Use high-quality oil or shortening.
b. Filter daily or even more frequently if cooking is heavy. This assures the longest
possible oil life, imparts a better flavor to the product and minimizes flavor transfer.
c. Ensure oil-return lines are clear before turning off the filter pump and hang any flexible
lines up to drain. Solid shortening will solidify as it cools and clog the lines.
A. Assemble tools for filtering. All except the squeegee are supplied with the filter starter kit:
1. Squeegee- used to clean the frypot while filtering.
2. Clean-Out Rod - long rod used to dislodge heavy debris in the drain tube.
3. Filter Powder.
4. Filter Leaf Assembly (Follow procedure in Section 5.4 for filter leaf installation).
CAUTION
USE ONLY APPROVED FILTER POWDER FOR BEST RESULTS. USE OF NON-
APPROVED POWDER CAN CAUSE SYSTEM DAMAGE AND PREMATURE PUMP
FAILURE.
B. The following tools are not required, but are recommended to make filtering easier.
1. Measuring Cup - used to measure filter powder.
2. Stainless Steel Crumb Scoop - for removing debris.
C. Always wear oil-resistant, insulated gloves and/or protective gear when working with hot oil.
D. Put on protective gear.
E. Pull the UFF filter pan out from fryer/ filter cabinet. Remove cover.
F. Remove filter leaf following instructions in Section 5.7.