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GRA, GRAF, & VFRY GAS FRYERS & VFRY SERIES HD FRYERS
VULCAN-HART F-32934 Rev. J (August 2012)
-16-
DRAINING THE TANK
1. Open the door to the fryer. The power must remain ON for the fryer to filter correctly.
2. Insert the drain extension into the drain valve. Tighten only hand tight.
3. Direct the drain spout into the container that you want to drain the shortening into.
4. Open the drain valve slowly allowing the oil to drain into the container. When the
container is full or the fryer tank is empty, close the drain valve. Repeat this step until
the fryer is empty. Remove the drain extension and place it back in holder.
5. It is recommended to now boil out your fry tank. Follow the BOIL OUT PROCEDURE.
Then clean-out as described under CLEANING.
BOIL OUT PROCEDURE
Weekly or when oil is replaced:
1. Drain the tank as described under FILTERING THE OIL.
2. Close the drain valve and fill tank with water. Use a low foaming cleaner/degreaser to
clean the fry tank. Follow the instructions on the side of the package.
Do not use chlorine or sulfate/sulfide cleaners.
3. Solution level must be between the MIN and MAX levels on the fryer tank.
4. Turn the power switch to the on position. Set the temperature knob to 200°F (93.3 °C).
Water boils at 212°F (100 °C). Do not bring water temperature to an overly active boil.
5. Press the start button to begin heating the boil out solution.
6. Use the tank brush; clean the sides, bottom and heat exchanger tubes.
7. Place the drain extension in the drain valve and hand tighten only. Drain the cleaning
solution from the tank into a container.
8. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to
neutralize alkaline left by the cleaner. Solution level must be between the MIN and
MAX level on the fryer tank. Press the start button to allow the solution to heat up.
Allow solution to stand for a few minutes.
9. Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot
water. All traces of cleaner must be removed. Dry the tank thoroughly.