Alto-Shaam ASF-75E Boil out procedure, Fill the fryer to the maximum oil fill line with water

operation

NOTE: Perform an initial Boil-Out to clean and sanitize the fryer before operating.

Carbonized deposits along with an accumulation of oil will eventually build-up on the interior of the frypot as well as fryer accessories. It is important to periodically remove these deposits, not only to maintain fryer efficiency, but also to provide the highest product quality.

NOTE: Always wear eye protection or a face shield and protective rubber gloves when cleaning the frypot as boil-out chemical is an alkaline solution and can cause severe burns.

NOTE: Because each fryer station is controlled separately, the following procedure must be followed for every unit in multiple- fryer units.

C A U T I O N

BEFORE ENTERING ThIS PROGRAM, MAKE CERTAIN ThE FRyPOT IS EMPTy OF ALL OIL OR ShORTENING.

C A U T I O N

TO AvOID DAMAGING ThE PUMP AND CONTAMINATING CLEAN OIL wITh BOIL-OUT ChEMICAL ON UNITS EQUIPPED wITh A FILTRATION SySTEM, NEvER ALLOw BOIL-OUT SOLUTION OR RINSE wATER TO CIRCULATE ThROUGh ThE FRyER PUMP SySTEM.

C A U T I O N

BOIL-OUT SOLUTION AND SURROUNDING METAL SURFACES BECOME EXTREMELy hOT. TO AvOID BURNS, ALwAyS USE hAND PROTECTION whEN PERFORMING ThE BOIL-OUT FUNCTION AND FOLLOw ThE MANUFACTURER’S SAFETy INSTRUCTIONS FOR ThE BOIL-OUT PRODUCT BEING USED.

C A U T I O N

DO NOT LEAvE ThE FRyER UNATTENDED DURING ThE BOIL-OUT PROCESS. ThE FRyER MUST BE CONTINUOUSLy MONITORED FOR BOIL-OvER CONDITIONS, PARTICULARLy IN hIGh-ALTITUDE LOCATIONS. IF BOIL-OvER IS IMMINENT, IMMEDIATELy TURN ThE MASTER POwER SwITCh OFF AND ALLOw ThE SOLUTION TO COOL. whEN ThE SOLUTION hAS COOLED, RE-ENTER ThE BOIL-OUT MODE.

boil - out procedure

NOTE: Manual Boil-Out can only be performed when the actual temperature of the frypot is less than 230°F (110°C).

1.Place the mobile oil drawer or heat safe container under the drain. Rotate drain valve to “open” to drain oil.

If equipped with the optional oil hand wand, use the wand to pump oil into the frypot to further rinse food particles out of the frypot. Carefully disconnect the wand from fryer and drain any residual oil from the wand into the frypot and then drain the remaining oil from frypot.

2.While wearing heat resistant gloves, wipe excess oil out of inside of frypot with paper towel or clean rag.

3.If oil has been drained into a mobile oil drawer, empty the oil from the drawer. Wash the oil drawer, rinse with clean water, and dry drawer thoroughly.

4.If the fryer is equipped with a filtration system, clean or replace the filter in the filter cartridge and remove cartridge from unit. (See filtration instructions on page 17-18.)

5.Open the front access door. If equipped with a filtration system, slowly rotate the Kettle/Nozzle selector to the “kettle” position, then rotate the drain valve clockwise until rotation stops and the drain valve is “closed.”

6.Fill the fryer to the maximum oil fill line with water.

fryer cross-section		MINIMUM
oil/shortening levels		HOT OIL FILL LINE
	TOP BEND INSIDE
		OIL KETTLE
MAXIMUM HOT
OIL FILL LINE
FRONT

COLD OIL

FILL LINE

7.Add boil out solution. Carefully follow the manufacturer’s directions for mixing the boil-out

solution.

Electric Fryer Operation & Care Manual • 13