Alto-Shaam FryTech Series Boil-Out, The handle should be rotated clockwise untilDRAINit stops

OPERATION

BOIL-OUT

NOTE: Perform an initial Boil-Out to clean and sanitize the fryer station 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: Because each fryer station is controlled separately, the following procedure must be followed for every component fryer in multiple-station units.

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

CAUT ION

BEFORE ENTERING THIS PROGRAM, MA KE CERTAI N THE FRYPOT IS EMPTY OF ALL OIL OR SHORTENING.

After emptying the fryer of oil or shortening, remove

1. filter cartridge from unit if equipped with a filtration system. (See filtration instructions on page 19.) Close

the . The handle should be rotated clockwise untilDRAINit stops.

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.

FRONT	MAXIMUM OIL FILL LINE
	MINIMUM
	OIL FILL LINE
OIL /SH OR TENING
LEVELS	KETTLE

CAUT ION

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 OR FAT DRAWER.

CAUT ION

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.

CAUT ION

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 MODEGa s .F rye r O per ation

CAU TIO N

KEEP A CONTAINER OF COLD WATER ON HAND DURING BOIL-OUT IN CASE OF BOIL-OVER. IF BOIL- OVER IS IMMINENT, IMMEDIATELYTURN OFF MASTER POWER SWITCH AND POUR COLD WATER INTO FRYPOT TO QUICKLY REDUCE SOLUTION TEMPERATURE.

2.	Fill the fryer to the maximum oil fill line with a
	mixture of cold water and fryer boil-out solution.
	Carefully follow the manufacturer’s directions for
	mixing the boil-out solution.
3.	Turn the Master Power Switch (located within the
	front access door) to the “ON” position.
4.	Wait until the LED reads “HEAt”, then press the
	BOIL OUT button	on the control panel.
5.	When 192°F (89°C) is reached, the LED will display
	“bOIL” and that temperature will be maintained.
	Using a separate timer, allow the frypot to boil-out for
	10 minutes.
6.	Turn the Master Power Switch located behind the
	front access door to the “OFF” position.

& Ca re Manu al • 14