Alto-Shaam Electric Fryer E r a t i o n, For units without a pump or filtration system Pour a

o p e r a t i o n

boil - out procedure

C A U T I O N

KEEP A CONTAINER OF COLD wATER ON hAND DURING BOIL-OUT IN CASE OF BOIL-OvER. IF BOIL- OvER IS IMMINENT, IMMEDIATELy TURN OFF MASTER POwER SwITCh AND POUR COLD wATER INTO FRyPOT TO QUICKLy REDUCE SOLUTION TEMPERATURE.

8.Turn the Master Power Switch (located behind the front access door) to the “ON” position and press the

CONTROL RESET.

9.To enter Boil Mode, press and hold the P key for

3 seconds. “COUNTS” will be displayed.

10.Press the up or down arrow keys until

“BOIL” is displayed, then press the P key .

“BOIL” will be displayed. Using a separate timer, allow the frypot to boil-out for 10 minutes.

11.After the 10 minute boil-out period, turn the Master Power Switch located behind the front access door to the “OFF” position.

12.Wearing protective gloves to avoid burns, scrub the inside of the fypot with a long-handled scrub brush.

13.Place another mobile oil drawer or heat safe container under the drain. Rotate the drain to the

“open” position. The handle should be rotated counterclockwise until it stops. Allow the boil-out solution to completely drain into mobile oil drawer or a heat safe container. Discard boil-out solution. Return the heat safe container to the fully-inserted position beneath the fryer.

14.Making sure the kettle drain valve is “open”, rinse all boil-out solution from fry pot, drain, burner holes, oil fill hole, etc. Follow the boil-out solution manufacturer’s additional boil-out instructions to rinse the frypot in order to neutralize boil-out cleaner residue. Discard rinse solution.

15.There may be residual boil-out solution in the oil fill- hole and tube. This must be flushed out and discarded separately before filling the tank with new oil to avoid contamination of new oil.

For filtration-equipped fryers: Place a small amount of clean, liquid oil in the clean mobile oil drawer. Pump a small amount of oil through the system. While wearing heat resistant gloves, catch the oil that is pumped through the fill hole inside frypot with paper towel.

Drain the oil. Rinse fry pot with a small amount of water.

For units without a pump or filtration system: Pour a

small amount of oil into the the fryer and drain it into a separate container. Rinse frypot and frypot drain with water.

C A U T I O N

ENSURE ThERE IS NO wATER IN ThE FRyPOT BEFORE FILLING wITh OIL/ShORTENING. whEN COOKING COMPOUNDS ARE hEATED TO COOKING TEMPERATURE, wATER IN ThE FRyPOT wILL CAUSE OIL TO SPLATTER AND MAy BE A BURN hAZARD.

16.Following the boil-out and rinse procedure, wipe dry all accessible interior metal surfaces and interior accessories with a clean, dry cloth to remove any remaining moisture. Clean and dry the fry baskets separately.

NOTE: Make sure the inside of the frypot, the drain opening and all parts that come into contact with new oil/shortening are as dry as possible.

17.Wipe the exterior of the fryer cabinet with a degreaser/ sanitizer suitable for use on food contact surfaces. Always follow the manufacturer’s instructions and/or mixing directions for proper solution strengths.

Wipe exterior stainless steel surfaces with the grain of the metal and avoid the use of abrasive pads, steel wool, or metal implements.

18.Rotate kettle drain to “closed” position.

19.Replace the oil filter if equipped with filtration system. (See instructions on pages 15-17.)

20.Fill tank with new oil or shortening.

Electric Fryer Operation & Care Manual • 14