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Boil-out Fryer Pots (With Thermostat Controller or MACC100 Computer Only)

Caution: Do not clean any aluminum parts in this solution.

13.Using the clean-out rod, remove fry basket support rack and rinse thoroughly in hot water.

Caution: Support rack is hot when removed from vat. Do not touch with unprotected hands.

14.Using a nylon pot brush, scrub tank side, front and back walls, and top areas to remove remaining carbon deposits, being careful not to splash.

15.Turn the power switch to “OFF”.

16.Place a 5-gallon (19-liter) grease bucket under the fryer drain spout. Open drain valve slowly, allowing solution to flow slowly into bucket.

Note: Place only 2- or 3-gallons (8- or 11-liters) of solution into container at a time. (This solution may be reused in another fryer.)

Caution: Do not splash solution on skin or clothing. Bucket and solution will be hot.

17.If boil out solution is to be used in another fryer, use several containers to store the solution until ready to proceed with the next fryer vat. If boil-out solution is to be discarded, pour solution into sink drain.

Note: If boil-out compound is to be used in another fryer, use within 3 hours or discard.

18.Using a 5 gallon (19 liter) grease bucket, draw 3 gallons (11 liters) of McD A.P.C. (HCS) from the sink proportioner. If a sink proportioner is not being used, mix 6 fluid ounces (3/4 cups/177 ml) of McD A.P.C. (HCS) to 3-gallons (11-liters) of warm water and pour solution into fryer vat.

19.Using a nylon pot brush, scrub tank side, front, back walls and top areas to remove remaining carbon deposits.

20.Place bucket under drain valve and open drain valve slowly to drain dirty solution out.

Note: Do not place more than 2-or 3-gallons (8- or 11-liters) of solution into bucket at a time.

Caution: Do not drain boil-out solution or water into the built-in filtration filter pan or the cooking oil disposal cart.

Caution: Do not splash solution on skin or clothing. Bucket and solution will be hot.

21.Remove bucket and discard solution into sink drain.

22.Place bucket under fryer drain valve and open valve.

Note: If there is any carbon left in the vat, clean it now with nylon scouring pad, then rinse and drain vat.

23.Rinse fryer vat thoroughly TWO TIMES with warm (100ºF/38ºC) water and wipe with damp towel. Close the fryer drain valve.

24.Thoroughly dry inside fryer vat, especially in the drain valve area.

25.Using proper procedure, fill vat with proper amount of cooking oil.

26.Place basket support racks into cool oil (or on top of cooking oil).

27.After cooking oil has melted down, skim off any particles of carbon floating on the surface of cooking oil.

28.Repeat procedures for each remaining vat.

29.Season baskets and racks in fresh cooking oil prior to use (approximately 2 minutes at cooking temperature).

819-5432 NOV 05 Card 14A

819-5432 specifications

The Frymaster 819-5432 is a cutting-edge commercial deep fryer designed to enhance the cooking experience for professional kitchens. Renowned for its high efficiency and reliability, this model is perfect for restaurants, food trucks, and other food service establishments that demand consistent results.

One of the key features of the Frymaster 819-5432 is its advanced heating technology, which ensures rapid heating times and maintains optimal frying temperatures. This model utilizes a precise temperature control system, allowing chefs to adjust the heat to accommodate various frying methods and ensure that food is cooked to perfection every time. The efficiency of this fryer not only speeds up the cooking process but also helps in conserving energy.

The Frymaster 819-5432 is built with a user-friendly digital control panel that simplifies operation. This intuitive interface allows operators to set frying times and temperatures accurately, ensuring repeatable results. Additionally, integrated frying oil filtration technology minimizes oil degradation, ensuring that food maintains its quality while reducing oil usage. This not only boosts the taste of the food but significantly lowers operational costs.

Another notable characteristic is its robust construction. Designed with high-quality stainless steel, the Frymaster 819-5432 is both durable and easy to clean. The fryer’s removable oil tank also facilitates effortless oil disposal and maintenance, making it an ideal choice for busy kitchens.

Safety features are abundant in the Frymaster 819-5432, including an automatic shut-off function that activates during emergencies. This ensures that the fryer will not continue to operate excessively, preventing potential hazards related to overheating or oil fires. Furthermore, a built-in safety lock minimizes accidental adjustments, making it safer for kitchen staff, including those who are less experienced.

Overall, the Frymaster 819-5432 stands out as a versatile and dependable option for any commercial kitchen. Its combination of advanced technology, user-friendly design, and robust safety features makes it an invaluable asset for chefs who require the highest standards in performance and quality. By choosing the Frymaster 819-5432, food service operators can ensure a streamlined cooking process and a better culinary experience for their customers.