From previous When | Frymaster 819-5432 specs

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

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

819-5432 specifications

The Frymaster 819-5432 is a cutting-edge commercial deep fryer designed to enhance the cooking experience for professional kitchens. Renowned for its high efficiency and reliability, this model is perfect for restaurants, food trucks, and other food service establishments that demand consistent results.

One of the key features of the Frymaster 819-5432 is its advanced heating technology, which ensures rapid heating times and maintains optimal frying temperatures. This model utilizes a precise temperature control system, allowing chefs to adjust the heat to accommodate various frying methods and ensure that food is cooked to perfection every time. The efficiency of this fryer not only speeds up the cooking process but also helps in conserving energy.

The Frymaster 819-5432 is built with a user-friendly digital control panel that simplifies operation. This intuitive interface allows operators to set frying times and temperatures accurately, ensuring repeatable results. Additionally, integrated frying oil filtration technology minimizes oil degradation, ensuring that food maintains its quality while reducing oil usage. This not only boosts the taste of the food but significantly lowers operational costs.

Another notable characteristic is its robust construction. Designed with high-quality stainless steel, the Frymaster 819-5432 is both durable and easy to clean. The fryer’s removable oil tank also facilitates effortless oil disposal and maintenance, making it an ideal choice for busy kitchens.

Safety features are abundant in the Frymaster 819-5432, including an automatic shut-off function that activates during emergencies. This ensures that the fryer will not continue to operate excessively, preventing potential hazards related to overheating or oil fires. Furthermore, a built-in safety lock minimizes accidental adjustments, making it safer for kitchen staff, including those who are less experienced.

Overall, the Frymaster 819-5432 stands out as a versatile and dependable option for any commercial kitchen. Its combination of advanced technology, user-friendly design, and robust safety features makes it an invaluable asset for chefs who require the highest standards in performance and quality. By choosing the Frymaster 819-5432, food service operators can ensure a streamlined cooking process and a better culinary experience for their customers.

Frymaster 819-5432 manual From previous When

Models: 819-5432