B.FILTERING OIL
IMPORTANT: Filtering the cooking oil helps to ensure the quality of the food product. Careful observation of the finished food product will help you determine your optimal filtering frequency. (Example: filter the oil after each six loads of fresh breaded product.)
CAUTION:
BURN HAZARD / HOT OIL SPLATTER
PROTECTIVE CLOTHING AND GLOVES MUST BE WORN DURING
THE FILTERING PROCESS.
Hot oil may splatter, which could result in serious injury.
NOTE: Your Wells fryer filtration system is designed to filter hot liquid shortening ONLY. Water, cleaning agents or other liquids will damage the FILTER PUMP.
Oil should be at 300ºF (149ºC). DO NOT attempt to filter cold oil.
DO NOT store oil in the FILTER RESERVOIR overnight, or other extended period.
DO NOT attempt to pump oil less than 300ºF. The filter pump will not pump cold oil through the filter paper. Pumping cold oil will result in premature failure of the FILTER PUMP.
1.Press the POWER SWITCH (item 1) to the FILTER position. The heating elements will
CAUTION: BURN HAZARD
THE FILTER RESERVOIR MAY BE HOT.
WEAR INSULATED GLOVES OR ALLOW THE FILTER
RESERVOIR TO COOL BEFORE TOUCHING IT.
2.Remove and examine the FILTER RESERVOIR. Verify that a serviceable sheet of FILTER PAPER is properly installed, and that the SUCTION TUBE
3.Press the FILTER PUMP SWITCH (item 6) to the ON position to start the FILTER PUMP.
4.Slowly rotate the DRAIN VALVE LEVER (item 11) to the OPEN( vertical) position.
The oil will drain from the kettle, and the filter pump will circulate the oil through the filter paper, returning it to the kettle.
IMPORTANT: Do not leave the FRYER unattended during the filtering process. Continuously monitor the oil level in the reservoir to avoid overflowing the reservoir and spilling oil on the floor.
12