Frymaster FLYMASTER KSCFH18E - Manual (Page 18)

KSCFH18E COOL ZONE SERIES ELECTRIC FRYERS
CHAPTER 3: INSTALLATION INSTRUCTIONS
3-7
3.7 Initial Cleaning Before Startup
New units are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, grease,
etc., remaining from the manufacturing process, then coated lightly with oil. Wash thoroughly with
hot, soapy water to remove any film residue and dust or debris before food preparation, then rinse
out and wipe dry. Wash also any accessories shipped with the unit. Close the drain-valve
completely and remove the crumb screen. Make sure the screws holding the temperature probe onto
the heating elements are tight.
WARNING
All droplets of water must be removed from the frypot before filling with shortening.
Failure to do so will cause splattering of hot shortening and could cause injury to the
operator.
3.8 Final Preparation
A. The KSCFH18E frypot shortening capacity is approximately 90 pounds (40.5Kg).
B. Ensure fryer power switches are "OFF".
C. Ensure the tilt heating-elements are in the "down" position.
D. Liquid shortening (cooking oil): Fill the fryer to the lower OIL LEVEL line on the back of the
frypot. Replace the basket support screen.
WARNING
Never operate fryer without enough cooking compound or water in the frypot to
cover the heating elements.
DANGER
NEVER set a complete block of solid shortening on top of heating elements. To do
so will damage the elements and increase the potential for flash-point shortening
temperatures and subsequent fire.
E. Solid shortening: Either pre-melt solid shortening on another appliance first or cut into small
pieces and pack tightly into the cool zone (bottom) of the frypot (with the heating elements in the
"up" position and OFF). Lower the heating elements and continue to pack the shortening, taking
care not to disturb the temperature probe (on heating elements) or the high-limit (mounted in
frypot). Ensure the float switch is in the "up" position prior to packing solid shortening.