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

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

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

CONTROL RESET.

8.To enter Boil Mode, press and hold the for 3 seconds. “COUNTS” will be displayed.

9.Press the up or down arrow keys until “BOIL” is displayed, then press . “BOIL” will be displayed. Using a separate timer, allow the frypot to boil-out for 10 minutes.

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

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

12.Place an empty and dry heat-safe container under the drain. Rotate the Kettle Drain valve to the

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

13.Making sure the Kettle Drain valve is “open”, rinse all boil-out solution from frypot, 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.

14.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.

Rinse frypot with a small amount of water.

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

c l e a n i n g

boil - out procedure

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.

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.

16.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.

17.Rotate Kettle Drain valve to “closed” position.

18.Remove drain extension pipe [PP-29479] from the drain valve.

19.Fill tank with new oil or shortening.

MN-35207 • Gas Fryer Operation & Care Manual • 25