Alto-Shaam FRYTECH SERIES ASF-75E - Manual (Page 15)

Electric Fryer Operation & Care Manual • 13
O P E R A T I O N
Electric Fryer Operation & Care Manual • 13
O P E R A T I O N
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.
B O I L - O U T P R O C E D U R E
C A U T I O N
BEFORE ENTERING THIS PROGRAM, MAKE CERTAIN
THE FRYPOT IS EMPTY OF ALL OIL OR SHORTENING.
C A U T I O N
TO AVOID DAMAGING THE PUMP AND CONTAMINATING
CLEAN OIL WITH BOIL-OUT CHEMICAL ON UNITS EQUIPPED
WITH A FILTRATION SYSTEM, NEVER ALLOW BOIL-OUT
SOLUTION OR RINSE WATER TO CIRCULATE THROUGH THE
FRYER PUMP SYSTEM.
C A U T I O N
BOIL-OUT SOLUTION AND SURROUNDING METAL
SURFACES BECOME EXTREMELY HOT. TO AVOID
BURNS, ALWAYS USE HAND PROTECTION WHEN
PERFORMING THE BOIL-OUT FUNCTION AND FOLLOW
THE MANUFACTURER’S SAFETY INSTRUCTIONS FOR
THE BOIL-OUT PRODUCT BEING USED.
C A U T I O N
DO NOT LEAVE THE FRYER UNATTENDED DURING
THE BOIL-OUT PROCESS. THE FRYER MUST BE
CONTINUOUSLY MONITORED FOR BOIL-OVER
CONDITIONS, PARTICULARLY IN HIGH-ALTITUDE
LOCATIONS. IF BOIL-OVER IS IMMINENT, IMMEDIATELY
TURN THE MASTER POWER SWITCH OFF AND ALLOW
THE SOLUTION TO COOL. WHEN THE SOLUTION HAS
COOLED, RE-ENTER THE BOIL-OUT MODE.
FRONT
MAXIMUM HOT
OIL FILL LINE
MINIMUM
HOT OIL FILL LINE
TOP BEND INSIDE
OIL KETTLE
COLD OIL
FILL LINE
fryer cross - section
oil / shortening levels