INSTALLATION & OPERATIONAL SSHLV SERIES MANUAL
5.Close the drain valve and fill the tank with potable water to the level lines.
6.Place the appliance into boil mode:
Turn the appliance ON. The controller will recognize that there is water in the tank and automatically enter boil mode. To enter boil mode manually, press the Temp Key then keys 2, 1, 2 for degrees F or 1, 0, 0. for degrees C.
7.Once the water reaches a simmer, add 8 to10 ozs (227 to 283 g) of Pitco cleaner for every 25 lbs (11.3 kgs) of oil/shortening your fryer is rated to hold.
8.Simmer for 1 minute. (The water should never be allowed to boil as this may splash over the tank side and cause permanent damage to the components.)
9.Turn the appliance OFF and allow the fryer to soak for 15 to 30 minutes, allowing the cleaner to soften the oil/shortening deposits and carbon.
10.Scrub the inside of the tank using a cleaning brush safe for hot water. Care must be taken to remove all the foreign material on the tank, heating tubes, sidewalls and other components in the tank.
11.Drain the water from the tank.
12.Once the tank has cooled, rinse with clean potable water thoroughly.
13.Remove all remaining water and residue with a clean dry cloth.
14.Clean and dry baskets, tube rack and basket hanger before reinstalling
15.Close the drain valve and fill the cooker tank with oil/shortening.
12.3.2. TEMPERATURE CHECK
1.Use a high grade pyrometer or digital thermometer suitable for temperature up to 380°F (182°C). Place the thermometer in the oil above the tip of the fryer’s temperature probe with in 1” (2.54 cm) 25.4 mm). Be sure not to touch the heat tube since this will measure incorrect temperatures. Allow several minutes for the thermometer to equilibrate with the oil temperature.
2.Press the Thermometer key on the computer, and compare the actual temperature to the thermometer reading.
3.The two readings should be within
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