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Hersteller: Frymaster Dateigröße: 5.81 mb Dateiname: MN-28855_DLXElec_0910.pdf Unterrichtssprache:

Carbonized deposits along with an accumulation of oil will eventually build-up on the interior of the frypot as well as fryer accessories. It is important to periodically remove these deposits, not only to maintain fryer efficiency, but also to provide the highest product quality. NOTE: Always wear eye protection or a face shield and protective rubber gloves when cleaning the frypot as boil-out chemical is an alkaline solution and can cause severe burns. NOTE: Because each fryer station is controlled separately, the following procedure must be followed for every unit in multiple- fryer units. NOTE: Manual Boil-Out can only be performed when the actual temperature of the frypot is less than 230°F (110°C). 1. Place the mobile oil drawer or heat safe container under the drain. Rotate drain valve to “OPEN” to drain oil. If equipped with the optional oil hand wand, use the wand to pump oil into the frypot to further rinse food particles out of the frypot. Carefully disconnect the wand from fryer and drain any residual oil from the wand into the frypot and then drain the remaining oil from frypot. 2. While wearing heat resistant gloves, wipe excess oil out of inside of frypot with paper towel or clean rag. 3. If oil has been drained into a mobile oil drawer, empty the oil from the drawer. Wash the oil drawer, rinse with clean water, and dry drawer thoroughly. 4. If the fryer is equipped with a filtration system, clean or replace the filter in the filter cartridge and remove cartridge from unit. (See filtration instructions on page 17-18.) 5. Open the front access door. If equipped with a filtration system, rotate the Kettle/Nozzle selector to the “KETTLE” position, then rotate the drain valve clockwise until rotation stops and the drain valve is “CLOSED.” 6. Fill the fryer to the maximum oil fill line with water. 7. Add boil out solution. Carefully follow the manufacturer’s directions for mixing the boil-out solution. fryer cross-section oil/shortening levels FRONTMAXIMUM HOT OIL FILL LINEMINIMUMHOT OIL FILL LINETOP BEND INSIDEOIL KETTLECOLD OILFILL LINE Electric Fryer Operation & Care Manual • 13 8. Turn the Master Power Switch (located within the front access door) to the “ON” position. 9. Within a few seconds, both LED’s on the operational control panel will display “OFF” when the Master Power Switch is initially engaged. NOTE: Initial access to the programming mode must start with the control in the “OFF” position. 10. Press the ELEMENT HI-LIMIT RESET button. 11. Press and hold the Program Key for 10 seconds. “Boil” will appear as the first item on the display whenever the “PROGRAM” key is initially pressed. 12. Press the Right4 arrow key to enter the “Boil” program. 13. The display will indicate “READY ?”. Press the Right4 arrow key to start the boil-out function. The boil-out solution will begin to heat to a temperature of 195°F (91°C). When the temperature has been reached, the appliance will begin a 10 minute countdown. NOTE: The countdown period will not show in the display. 14. At the end of the boil-out period, an alarm will sound and the control will revert to the “OFF” state. 15. Wearing protective gloves to avoid burns, scrub the inside of the fypot with a long-handled scrub brush. 16. Place another mobile oil drawer or heat safe container under the drain. Rotate the drain to the “OPEN” position. The handle should be rotated counterclockwise until it stops. Allow the boil-out solution to completely drain into mobile oil drawer or a heat safe container. Discard boil-out solution. Return the drawer to the fully-inserted position beneath the fryer. 17. Making sure the drain is “OPEN”, rinse all boil-out solution from fry pot, drain, burner holes, etc. Follow the boil-out solution manufacturer’s additional boil-out instructions to rinse the frypot in order to neutralize boil-out cleaner residue. Discard rinse solution. 18. There may be residual boil-out solution in the oil fill- hole and tube. This must be flushed out and discarded separately before filling the tank with new oil to avoid contamination of new oil. For filtration-equipped fryers: Place a small amount of clean, liquid oil in the clean fat drawer. Pump a small amount of oil through the the system. While wearing heat resistant gloves, catch the oil that is pumped through the fill hole inside frypot with paper towel. Drain the oil. Rinse fry pot with a small amount of water. For units without a pump or filtration system: Pour a small amount of oil into the the fryer and drain it into a separate container. Rinse frypot and frypot drain with water. 19. Following the boil-out and rinse procedure, wipe dry all accessible interior metal surfaces and interior accessories with a clean, dry cloth to remove any remaining moisture. Clean and dry the fry baskets separately. NOTE: Make sure the inside of the frypot, the drain opening and all parts that come into contact with new oil/shortening are as dry as possible. 20. Wipe the exterior of the fryer ca...

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