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j. Turn the pump off, close the green handled drain valve (2), and replace the tube screen.
Open the red handled return valve (1) and turn on the pump to refill the fryer with the filtered
oil. Continue to run the filter pump until bubbles come out the oil return opening. Turn the
pump off and close the red handled return valve (1). If necessary add more shortening to
the tank to return the shortening level to at least the minimum level mark. The fryer is now
ready for use.
2.7.3 Using The UFM Module As A Portable Filter
The UFM filter system, when used with the filter unit flush hose part # B6623201, can be moved around
the kitchen to filter individual fryers. To filter other fryers follow the procedure below:
a. Unplug the power cord from the fryer and
disconnect the quick disconnect from the top
of the filter unit.
b. Move the filter unit to the appliance to be
filtered. Attach the flush hose to the filter unit
quick disconnect. Plug the filter unit cord into
a three prong (grounded) outlet using a 3
prong (grounding) 14 AWG extension cord.
c. Remove the filter pan lid and direct the appli-
ance oil drain into the crumb catch. Use a drain extension connected to the fryer drain valve
to allow the drain to extend over the filter pan. Be sure to wait for the Preheat Finished light
to come on before turning on the pump.
d. When finished filtering, disconnect the flush hose and empty it into a fryer. Hang the hose,
nozzle down, to drain.
2.8 DAILY CLEANING
Your fryer should be cleaned every day to maintain peak performance and appearance. Perform the
procedures below every day.
a. Wipe up any shortening that spills onto the exterior of the fryer. This should be done with
a clean soft cloth while the oil is still warm.
b. Use warm water with a mild detergent to clean surfaces. Be careful not to get water in the
shortening and to remove any detergent from the fry tank.
c. Use a non-abrasive scouring powder or pad to clean stains if necessary.
d. Perform the weekly boil out cleaning of your fryer described in section 3.2.