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8. Leave the fryer drain valve open for approximately 5 minutes, allowing the oil to circulate
through the frypot and back into the filter. This step is commonly referred to as polishing and it
extends oil life and improves cooking flavor.
9. Close the fryer drain valve. The frypot will begin to fill with filtered oil.
10. Allow the filter pump to run for approximately 10-15 seconds after large bubbles appear in the
frypot (see photo below) to ensure that all oil has been evacuated from the filter pan and the oil
return line.
11. Close the oil-return handle to shut the filter pump off.
12. Immediately empty the crumb pan into a fireproof container after filtering is complete.