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3.1 Equipment Setup and Shutdown Procedures
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil filtering system, particularly the aspects
of oil filtration, draining and cleaning procedures.
CAUTION
If this is the first time the fryer is being used after installation, refer to the frypot Boil-
Out Procedure in Section 5.3.2.1 of this manual.
CAUTION
The oil/shortening capacity of the Pro Series gas fryer is 50 lbs. (25 liters) at 70°F
(21°C) for a full-vat and 25 lbs. (12.5 liters) at 70°F (21°C) for each half of a dual-vat.
Before lighting the fryer, make sure the fryer is OFF and the frypot drain valve(s)
is/are closed. Remove the basket support rack(s), if installed, and fill the frypot to
the bottom OIL-LEVEL line.
If solid shortening is being used, make sure it is packed down into the bottom of the
frypot.
3.1.1 Setup
WARNING
Never operate this appliance with an empty frypot. The frypot must be filled with wa-
ter or oil/shortening before lighting the burners. Failure to do so will damage the
frypot and may cause a fire.
DANGER
Remove all drops of water from the frypot before filling with oil. Failure to do so will
cause spattering of hot liquid when the oil is heated to cooking temperature.
1. Fill the frypot with cooking oil to the bottom OIL LEVEL line located on the rear of the frypot.
This will allow for oil expansion as heat is applied. Do not fill cold oil any higher than the bot-
tom line; overflow may occur as heat expands the oil.
2. Ensure that the power cord(s) is/are plugged into the appropriate receptacle(s). Verify that the
face of the plug is flush with the outlet plate, with no portion of the prongs visible.
3. Ensure that the oil level is at the top OIL LEVEL line when the oil is at its cooking temperature.
It may be necessary to add oil to bring the level up to the proper mark, after it has reached cook-
ing temperature.