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The cold oil/ shortening level requirement for the fryer is indicated below. NOTE: ALWAYS maintain the proper level of shortening by adding fresh oil/shortening to the frypot whenever needed. Check the quality of the oil/shortening in the frypot on a daily basis for signs of deterioration. Use an approved test kit. Signs of shortening deterioration include excessive boiling, smoking, foaming, bad taste, and rancid odor. Discard any shortening before it degrades to the point of affecting product quality. Always filter the oil on a regular basis and keep the frypot clean. Remove ice crystals and ensure that food is dry before frying. Excessive water and ice can cause oil to splatter or overflow. Do not over fill the basket. Food needs to be surrounded by oil for best frying results. Maximum shortening life is achieved by turning the fryer stations off when not in use. In multiple-station units, heat only the component fryers necessary to meet cooking needs. fryer cross-section oil/shortening levels FRONTMAXIMUM HOT OIL FILL LINEMINIMUMHOT OIL FILL LINETOP BEND INSIDEOIL KETTLECOLD OILFILL LINE Electric Fryer Operation & Care Manual • 11 OPERATION Electric Fryer Operation & Care Manual • 12 OPERATION ASF-60E, 120V kettle drain selector element hi-limit alarm element hi-limit reset oil hi-limit reset closed open master power switch ASF-75E, 120V WITH FILTRATION kettle drain selector element hi-limit reset oil hi-limit reset open nozzle connection closed nozzle kettle selector pump element hi-limit alarm master power switch ASF-75E, 120V oil hi-limit reset element hi-limit reset kettle drain selector open closed master power switch element hi-limit alarm Electric Fryer Operation & Care Manual • 12 OPERATION BOIL-OUT PROCEDURE NOTE: Perform an initial Boil-Out to clean and sanitize the fryer before operating. 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 component fryer in multiple-station 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 19.) 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. 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 7. Add boil out solution. Carefully follow the manufacturer’s directions for mixing the boil-out solution. 8. Turn the Master Power Switch (located within the front access door) to the “ON” position. 9. Press the ELEMENT HI-LIMIT RESET button. 10. Wait until the LED reads “HEAt”, then press the BOIL OUT button on the control panel. 11. When 192°F (89°C) is reached, the LED will display “bOIL” and that temperature will be maintained. Using a separate timer, allow the frypot to boil-out for 10 minutes. 12. After the 10 minute boil-out period, turn the Master Power Switch located behind the front access door to the “OFF” position. 13. Wearing protective gloves to avoid burns, scrub the inside of the fypot with a long-handled scrub brush. 14. Place another empty and dry 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. 15....

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