Frymaster CE operation manual General, Filter Preparation

2.GENERAL:

a.The Flatbottom 24G (CE)/H250 Fryer System is equipped with the Super Cascade Filter Model 99.

b.For consistent product quality, convenience and long-term savings, use a high-quality liquid frying compound.

c.The frying compound should be filtered at least daily or even more frequently if cooking is heavy. This ensures the longest life possible for the frying compound, gives better taste to the food being prepared, and minimizes flavors being transferred from batch to batch.

d.If using solid shortening, always make sure the return lines are clear before turning off the filter motor and hang any flexible lines up to drain. Solid shortening will solidify as it cools and clog the lines.

CAUTION

The on-site supervisor is responsible for ensuring that operators are made aware of the inherent dangers of operating a hot oil filter system, particularly aspects of oil filtration, draining, and cleaning of the filter.

3.FILTER PREPARATION:

a.Assemble tools to be used for filtering. These are supplied with the filter starter kit:

1.L-shaped Teflon Brush - used to clean the frypot while filtering.

2.Clean-Out Rod - long rod used if needed to dislodge heavy debris in the drain tube.

3.Filter Powder, Frymaster Part No. 803-0002.

4.Filter Paper, Frymaster Part No. 803-0170 (100 sheets) or 803-0173 (25 sheets).

Note: Use only genuine Frymaster filter paper and filter powder for best results. Use of other filter powder may clog filter paper causing longer refill times and could cause premature motor failure.

b.The following tools are not required, but are recommended to make the filtering task easier.

1.Measuring Cup - used to measure filter powder.

2.Stainless Steel Crumb Scoop - for scraping debris from the filter paper.

c.Always wear oil-resistant, insulated gloves and/or protective gear when working with hot oil.

d.Put on protective gear.

e.Pull the filter pan out from the Flatbottom 24G fryer/ filter cabinet. Remove cover.

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