Alto-Shaam FRY TECH ASF-60E - Manual (Page 16)

Electric Fryer Operation & Care Manual • 14
O P E R A T I O N
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 Right 4 arrow key to enter the “Boil”
program.
13. The display will indicate “READY ?”. Press the
Right 4 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 cabinet with a degreaser/
sanitizer suitable for use on food contact surfaces.
Always follow the manufacturer’s instructions and/or
mixing directions for proper solution strengths.
Wipe exterior stainless steel surfaces with the grain of
the metal and avoid the use of abrasive pads, steel
wool, or metal implements.
21. Rotate drain to “CLOSED” position.
22. Replace the oil filter if equipped with filtration system.
(See instructions on pages 15-17.)
23. Fill tank with new oil or shortening.
B O I L - O U T P R O C E D U R E
C A U T I O N
ENSURE THERE IS NO WATER IN THE FRYPOT
BEFORE FILLING WITH OIL/SHORTENING. WHEN
COOKING COMPOUNDS ARE HEATED TO COOKING
TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE
OIL TO SPLATTER AND MAY BE A BURN HAZARD.
C A U T I O N
KEEP A CONTAINER OF COLD WATER ON HAND
DURING BOIL-OUT IN CASE OF BOIL-OVER. IF BOIL-
OVER IS IMMINENT, IMMEDIATELY TURN OFF MASTER
POWER SWITCH AND POUR COLD WATER INTO FRYPOT
TO QUICKLY REDUCE SOLUTION TEMPERATURE.