5-3
● Verify that component box and contactor box components (i.e. computer/controller, relays,
interface boards, transformers, contactors, etc.) are in good condition and free from oil migration
build-up and other debris.
● Verify that component box and contactor box wiring connections are tight and that wiring is in
good condition.
● Verify that all safety features (i.e. contactor shields, drain safety switches, reset switches, etc.)
are present and functioning properly.
● Verify that the frypot is in good condition and free of leaks and that the frypot insulation is in
serviceable condition.
● Verify that all wiring harnesses and connections are tight and in good condition.
Built-In Filtration System
● Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
● Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, advise the owner/operator that the crumb basket should be emptied into a fireproof
container and cleaned daily.
● Verify that all O-rings and seals are present and in good condition. Replace o-rings and seals if
worn or damaged.
● Check filtration system integrity as follows:
□ With the filter pan empty, place each oil return handle, one at a time, in the ON position.
Verify that the pump activates and that bubbles appear in the vegetable oil.
□ Close all oil return valves (i.e., place all oil return handles in the OFF position). Verify
proper functioning of each oil return valve by activating the filter pump using the lever on
one of the oil return handle microswitches. No air bubbles should be visible in any frypot.
□ Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to
335°F (168°C) into the filter pan and close the frypot drain valve. Place the oil return handle
in the ON position. Allow all vegetable oil to return to the frypot (indicated by bubbles in the
vegetable oil). Return the oil return handle to the OFF position. The frypot should have
refilled in no more than 2 minutes and 30 seconds.