Alto-Shaam Gas Fryer, ASF-60G manual C A U T I O N, Cl e a n i n g, boil - out procedure

Cl e a n i n g

boil - out procedure

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 is controlled separately, the following procedure must be followed for every unit in a fryer battery.

NOTE: Manual Boil-Out can only be performed when the actual temperature of the frypot is less than 210°F (99°C).

NOTES: Before and during boil-out:

Before draining any kettle, be sure the optional mobile oil caddy or heat safe container is in its location underneath the drain(s).

Do not drain more than one kettle at a time. The optional mobile oil caddy only has enough capacity for one kettle.

1.Open the front access door. Place the mobile oil caddy under the drain. Attach and twist on drain extension pipe [PP-29479] to the drain valve. Slowly rotate frypot Kettle Drain valve to “open” to drain oil.

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

3.Empty the oil from the mobile oil caddy. Wash the oil caddy, rinse with clean water, and dry caddy thoroughly.

4.Rotate the drained fryer’s Kettle Drain valve clockwise until rotation stops and the drain valve is “closed.”

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.

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 POUR COLD WATER INTO FRYPOT TO QUICKLY REDUCE SOLUTION TEMPERATURE. TURN OFF MASTER POWER SWITCH AND ALLOW SOLUTION TO COOL. WHEN THE SOLUTION HAS COOLED, RE-ENTER THE BOIL- OUT MODE.

5.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

MN-35207 • Gas Fryer Operation & Care Manual • 24