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

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Alto-Shaam ASF-75E, Electric Fryer, ASF-60E manual Boil out procedure, Fill the fryer to the maximum oil fill line with water
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Electric Fryer, ASF-60E, ASF-75E specifications

The Alto-Shaam ASF-75E and ASF-60E electric fryers represent a significant advancement in commercial kitchen equipment, designed to meet the high demands of professional food preparation. Both models are engineered with an emphasis on efficiency, precision, and safety, ensuring that operators can achieve consistent, high-quality results.

The Alto-Shaam ASF-75E boasts a capacity of 75 pounds, making it ideal for high-volume frying applications. Its companion model, the ASF-60E, is slightly smaller, with a capacity of 60 pounds. This makes both fryers versatile options for restaurants, catering services, and other food service operations that require reliable frying capabilities without compromising on quality.

One of the standout features of both models is their advanced heating technology, which utilizes durable, heat-conducting elements that deliver consistent temperatures. This ensures that food is fried evenly and reduces the risk of undercooked or overcooked items. The fryers also come equipped with a precise digital temperature control, allowing operators to set specific frying temperatures and times, further enhancing cooking consistency.

Another key element is the innovative oil filtration system integrated into both fryers. This technology helps extend the life of the cooking oil, reducing costs and increasing operational efficiency. By filtering oil during cooking, the fryers maintain optimal frying conditions and improve the flavor profile of fried foods, making them more appealing to customers.

Safety is paramount in commercial kitchens, and Alto-Shaam prioritizes this with features such as a cool-to-the-touch exterior, ensuring operators can work safely without the risk of burns. Additionally, the fryers have built-in safety shut-off systems, which automatically turn off the heating elements if oil temperatures exceed safe levels.

Designed for ease of use, both models have simple control panels that are intuitive for operators of all skill levels. Their compact, space-saving designs make them easy to integrate into any kitchen layout without requiring excessive floor space.

In summary, the Alto-Shaam ASF-75E and ASF-60E electric fryers are engineered with state-of-the-art technologies that cater to the specific needs of commercial kitchens. With their efficient heating systems, advanced oil filtration, and strong safety features, these fryers not only enhance productivity but also contribute to delivering exceptional fried foods that keep patrons coming back for more.
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