8.If the oil level is low, add oil until the level is at the top OIL LEVEL line.

9.Turn the fryer on and allow the oil to reach the programmed frying temperature.

4.3.3 Oil Disposal

1.Ensure the filter pan assembly is prepared as described in Section 4.3.1.

It’s imperative, even when draining oil for disposal, that filter paper and the crumb basket are in place. Debris in old oil can clog the filter system.

2.Turn fryer off and remove the fry baskets from the frypot. Prior to draining, skim any large debris from the oil. Use extreme caution, as oil is at or near operating temperature (350°F).

The handle (above, see arrow) next to the oil-disposal quick-disconnect activates the filter pump. All drain valves should be closed when oil is being pumped out for disposal.

3.After ensuring the filter pan is correctly positioned under the drain tubes, open the drain valve to drain the frypot into the filter pan. DRAIN ONLY ONE FRYPOT AT A TIME! The filter pan is designed to hold the contents of one frypot only.

4.Ensure all drain valves are closed.

5.Attach the disposal hose to the quick-disconnect in the fryer cabinet.

6.Direct the hose into a metal receptacle suitable for holding 350°F oil. Use caution and wear protective clothing. Hot oil can cause serious injury.

7.Pull the handle adjacent to the quick-disconnect, which starts the filter pump.

8.Oil will flow from the filter pan to the disposal receptacle.

9.When the flow is reduced to a sputter, shut the filter pump off by pushing the handle back into place.

10.Dispose of the exhausted oil and drain any other frypots of exhausted oil following the steps above.

11.Clean and refill the drained frypots with oil to the lower of the etched lines in the frypots. Note it is recommended that frypots be boiled out with each change of oil. Boil out is covered in Section 2.4.

WARNING

Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to seal the joint between the frypots. Banging fry baskets on the strip to dislodge shortening will distort the strip, adversely affecting its fit. It is designed for a tight fit and should only be removed for cleaning.

4-5

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Frymaster 2836 Series operation manual Oil Disposal
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2836 Series specifications

The Frymaster 2836 Series is a premier line of commercial frying equipment designed to meet the demands of busy kitchens and restaurants. Known for their reliability and high performance, these fryers are a valuable asset in any foodservice operation. The Frymaster 2836 Series incorporates innovative features and advanced technologies, making it a standout choice among chefs and kitchen managers.

One of the main features of the Frymaster 2836 Series is its efficient oil management system. This system extends the life of the oil by ensuring optimal cooking temperatures and reducing the accumulation of food particles. The fryer's patented filtration system automatically filters the oil, removing impurities and maximizing the quality of fried foods while minimizing oil replacement costs.

The Frymaster 2836 Series also incorporates a powerful heating element that delivers rapid heat-up times and consistent cooking results. This ensures that food can be prepared quickly without compromising on quality. The fryers are equipped with multiple fry baskets, allowing for cooking different types of foods simultaneously. This feature is essential for high-volume operations where time is of the essence.

Another notable technology in the Frymaster 2836 Series is the Integrated Oil Quality Management system. This technology continuously monitors the oil's condition and provides real-time feedback, allowing operators to maintain oil quality at optimal levels. This not only enhances the flavor and appearance of fried foods but also contributes to healthier cooking practices.

Ease of use is a hallmark of the Frymaster 2836 Series. With intuitive controls and a user-friendly interface, operators can quickly adjust temperature settings and monitor cooking cycles. The fryers are designed with safety features that reduce the risk of accidents, including temperature limit controls and built-in alarms that alert operators to any issues.

Built from durable materials, the Frymaster 2836 Series is designed to withstand the rigors of the commercial kitchen. Its compact design allows for flexible placement within limited kitchen spaces without sacrificing functionality. Additionally, these fryers are easy to clean and maintain, ensuring longevity and optimal performance over time.

In conclusion, the Frymaster 2836 Series combines innovative technology, efficiency, and durability, making it an ideal choice for commercial fryers. Whether cooking French fries, chicken, or other popular menu items, the Frymaster 2836 Series delivers exceptional results that can drive customer satisfaction and enhance restaurant profitability. Investing in this equipment means investing in quality, performance, and reliability for any foodservice operation.
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