Frymaster 1814E - Manual (Page 12)

2-4
1. Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the
top of the frypot to verify that the unit is level, both side-to-side and front-to-back.
To level fryers, adjust the casters being careful to ensure the fryer(s) are at the proper height in
the frying station.
2. When the fryer is leveled in its final position, install the restraints provided by the KES to limit
its movement so that it does not depend on or transmit stress to the electrical conduit or
connection. Install the restraints in accordance with the provided instructions. If the restraints are
disconnected for service or other reasons, they must be reconnected before the fryer is used.
DANGER
Adequate means must be provided to limit the movement of this appliance without
depending on or transmitting stress to the electrical conduit. A restraint kit is
provided with single non-filter fryers. If the restraint kit is missing contact your local
KES.
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware
of the inherent hazards of operating a hot oil frying system, particularly the aspects
of system operation, oil filtration, draining and cleaning procedures.
3. Close fryer drain-valve and fill frypot with water to the bottom OIL LEVEL line.
4. Boil out frypot prior to first use. See Frypot Boil-Out instructions in Section 2.4.
5. Drain, clean, and fill frypot(s) to the bottom OIL LEVEL line scribed into the back of the frypot
with cooking oil. (See Equipment Setup and Shutdown Procedures in Chapter 3.)
2.4 Frypot Boil Out
Before the fryer is first used for cooking, it should be boiled out to ensure that residue from the
manufacturing process is eliminated.
Also, after the fryer has been in use for a period of time, a hard film of caramelized oil will form
inside the frypot. This film should be periodically removed by following the boil-out procedure.