Frymaster KSCF18G manual Initial Cleaning Before Startup, Final Preparation, the heating tubes

KSCF18G COOL ZONE SERIES GAS FRYERS

CHAPTER 3: INSTALLATION INSTRUCTIONS

3.10 Initial Cleaning Before Startup

New units are wiped clean with solvents at the factory to remove any visible signs of dirt, oil, and grease remaining from the manufacturing process. Then, they are coated lightly with oil. Wash thoroughly with hot, soapy water to remove any film residue and dust or debris before food preparation. Then, rinse and wipe dry. In addition, wash any accessories shipped with the unit. Close the drain valve completely and remove the crumb screen. Ensure the screws securing the temperature probe to the bracket between heating tubes are tight.

WARNING

All droplets of water must be removed from the frypot before filling with shortening.

Failure to do so will cause hot oil to splatter and injure the operator.

3.12 Final Preparation

1.The KSCF18G frypot shortening capacity is approximately 40.5 kg (90 lb).

2.Ensure fryer power switches are OFF.

3.Cooking Oil: Fill the fryer to the bottom OIL LEVEL line scribed into the back of the frypot. Replace the basket support screen.

WARNING

Never operate fryer without enough oil, shortening, or water in the frypot to cover

the heating tubes.

WARNING

NEVER set a complete block of solid shortening on top of heating tubes. To do so

will damage the frypot and increase the potential for flash-point shortening

temperatures and subsequent fire.

4.Solid Shortening: Either pre-melt solid shortening on another appliance first or cut it into small pieces and pack it tightly into the cool zone at the bottom of the frypot. Take care not to disturb the temperature probe or high-limit thermostat. If solid shortening is packed into the frypot, ensure the float switch is in the "up" position.

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