Frypot Boil Out | Frymaster 1814E specification

1.Once the fryer has been positioned at the frying station, use a carpenter’s level placed across the top of the frypot to verify that the unit is level, both side-to-side and front-to-back.

To level fryers, adjust the casters being careful to ensure the fryer(s) are at the proper height in the frying station.

2.When the fryer is leveled in its final position, install the restraints provided by the KES to limit its movement so that it does not depend on or transmit stress to the electrical conduit or connection. Install the restraints in accordance with the provided instructions. If the restraints are disconnected for service or other reasons, they must be reconnected before the fryer is used.

DANGER

Adequate means must be provided to limit the movement of this appliance without depending on or transmitting stress to the electrical conduit. A restraint kit is provided with single non-filter fryers. If the restraint kit is missing contact your local KES.

WARNING

The on-site supervisor is responsible for ensuring that operators are made aware of the inherent hazards of operating a hot oil frying system, particularly the aspects of system operation, oil filtration, draining and cleaning procedures.

3.Close fryer drain-valve and fill frypot with water to the bottom OIL LEVEL line.

4.Boil out frypot prior to first use. See Frypot Boil-Out instructions in Section 2.4.

5.Drain, clean, and fill frypot(s) to the bottom OIL LEVEL line scribed into the back of the frypot with cooking oil. (See Equipment Setup and Shutdown Procedures in Chapter 3.)

2.4 Frypot Boil Out

Before the fryer is first used for cooking, it should be boiled out to ensure that residue from the manufacturing process is eliminated.

Also, after the fryer has been in use for a period of time, a hard film of caramelized oil will form inside the frypot. This film should be periodically removed by following the boil-out procedure.

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