Frymaster 819-5432 manual Continued from previous page When, 5 of

Continued from previous page.

When

Semi-Annually (Gas

Fryers Only)

Quarterly (Electric Fryers Only)

Tools

Protective gloves, apron, goggles, McD All Purpose Concentrate (A.P.C.)

(HCS), cooking oil disposal cart, sealable metal bucket (5 gallon) (19 liter), nylon pot brush, nylon scrubbing pad and McD Heavy duty Degreaser (HCS).

5 of 8

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Boil-out Fryer Pots (With Thermostat Controller or MACC100 Computer Only)

30.Boil-out is complete.

31.Push the swivel drain spout (if so equipped) back inside the fryer cabinet and carefully roll the filter pan back into the cabinet. (Some FootPrint II filter systems have a green HEATER ON light which will illuminate when the pan is properly positioned in the cabinet.)

Boil-out Fryer Pots (With MACC100A, M100A and M100B Computer Only)

Caution: Use protective goggles, aprons and gloves for all of the steps in this procedure.

Caution: Only boil out one fryer at a time.

Note: To prevent accidental tripping of the Ansul system, grease filters should be in place, with at least one vat in operation to ensure the exhaust fan stays on.

1.Press the (MACC100A and M100A) or (M100B) button to turn fryer OFF. Remove filter pan from fryer cabinet.

2.Pull the swivel drain spout (if so equipped) outward to a suitable position to drain cooking oil into the filter pan or cooking oil disposal cart.

3.Place the filter pan or cooking oil disposal cart under the drain spout.

4.Carefully open the drain valve of the fryer to be boiled out and allow the cooking oil to drain from fry vat. Flush out any pieces of fried food and sediment.

5.Close the drain valve and very carefully pour McD Heavy duty Degreaser (HCS) (2 full gallons (8-liters) per full-vat, or 1 gallon (4-liters) per split-vat section) into fryer pot without splattering.

6.Remove fryer capping piece assembly (if so equipped) to expose carbon build-up.

7.Finish filling the vat to the normal shortening level line with a hot solution of McD A.P.C. (HCS) drawn from the sink proportioner (the use of HOT water will reduce warm-up time).

8.Press the (MACC100A and M100A) or (M100B) button to turn fryer ON, then set menu to “BOIL-OUT.

Note: Basket support rack must be in place in the frypot.

Note: Solution will heat up to simmer condition and the temperature will be maintained at 195ºF (91ºC).

9.Allow fryer to operate in BOIL-OUT program for one hour.

10.Bring to a soft rolling simmer for approximately one hour. DO NOT hard boil.

Caution: NEVER LEAVE THE FRYER UNATTENDED. Necessary boiling time may vary depending on condition of vat.

11.Insert fry baskets to be cleaned into the boiling solution. Remove, when clean, and rinse thoroughly.

12.Press the (MACC100A and M100A) or (M100B) button to turn fryer OFF.

13.Place a 5-gallon (19-liter) grease bucket under the fryer drain spout. Open drain valve slowly, allowing solution to flow slowly into bucket.

Note: Place only 2- or 3-gallons (8- or 11-liters) of solution into container at a time. (This solution may be reused in another fryer.)

Caution: Do not splash solution on skin or clothing. Bucket and solution will be hot.

819-5432 NOV 05 Card 14A

14A