Daily Close of Business, Weekly | Frymaster 8195809 specs

SUFF/UFF FILTRATION SYSTEMS

CHAPTER 4: CLEANING AND MAINTENANCE

4.3 Daily (Close of Business)

At the close of a working day, oil in all fryers should be filtered. When the last fryer is finished, follow these steps:

1.Ensure the flexible hose and pump lines are clear by running the filter pump for an additional 10–15 seconds after air bubbles start coming from the oil return line. Then drain the flexible hose into the filter pan (if equipped with a flush option).

2.Remove the filter pan cover and hold-down ring assembly (see Section 4.2 for filter- leaf instructions), then remove the filter paper and filter support screen.

3.Discard the filter paper into a fireproof container.

4.Wash all filter components with soapy water and rinse.

5.Dry all filter parts and filter pan thoroughly before reassembling.

6.Check all fittings at the rear of the filter unit; ensure that all fittings are properly tightened.

DANGER

The crumb tray in SUFF/UFF filter systems MUST be emptied into a fireproof container at the end of frying operations each day. Some food particles can spontaneously combust if left soaking in certain shortening material.

4.4 Weekly

Follow the same procedure as for Daily (Close of Business), with these additional steps:

•Wash the filter pan with hot, soapy water and a brush. Dry and reassemble with new filter paper.

•Clean thoroughly under, around, and behind the fryers and filtering area.

•Do not operate motor/pump until all traces of water have been removed from the pan. Under no circumstances should water or boil-out solution be allowed to enter the pump housing; irreparable damage will result, and all warranties will be voided.

•Check the connections of the inlet lines and tighten if lines become loose or start to leak oil.

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