Frymaster 8195809 operation manual Pan Preparation and Operation cont, 3-15

SUFF/UFF FILTRATION SYSTEMS

CHAPTER 3: INSTALLATION AND OPERATION

3.4.1 Pan Preparation and Operation (cont.)

4.After ensuring the filter pan is correctly positioned under the drain tubes, move the red handle into the open position 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.

Note: A drain-flush option is available on some 3-battery and larger frying systems, according to model. The drain-flush prevents sediment from clogging the drain line in multi-batteried systems. After draining the third (or fourth) frypot, close the drain valve (red handle) to all frypots. Ensure all other valves (red and yellow handles) are closed. Pull the blue handle to open the flush valve. After the drain line is clear of sediment (approximately 2 minutes), push the blue handle to close flush valve. Re-open the drain valve (red handle) on the drained frypot and continue with Step 5.

5.After all oil has drained from the frypot into the filter pan, pull the yellow handle to open the oil return lines and activate the filter pump.

Move the red drain valve handle into the open position.

Pull the yellow handle to open the oil return valve and activate the filter pump.

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