Frymaster SM35 operation manual Boil-Out Procedure, Thermostat-Equipped Fryers, Danger

DEAN MILLIVOLT SERIES GAS FRYERS (NON-CE)

CHAPTER 4: FRYER OPERATIONS

4.2 Boil-Out Procedure

DANGER

Never leave the fryer unattended during the boil-out process. If the boil-out solution boils over, turn the fryer off immediately and let the solution cool for a few minutes before resuming the process. To lessen the chance of boil over, turn the fryer’s gas valve knob to the PILOT position occasionally.

WARNING

Do not drain boil-out solution into a shortening disposal unit, a built-in filtration unit, or a portable filter unit. These units are not intended for this purpose, and will be damaged by the solution.

DANGER

Remove all drops of water from the frypot before filling with cooking oil or shortening. Failure to do so will cause spattering of hot liquid when the oil or shortening is heated to cooking temperature and may cause injury to nearby personnel.

4.2.1Thermostat-Equipped Fryers

A.Pour cleaning solution into the frypot and add water to the bottom OIL LEVEL line scribed in the back of the frypot.

B.Set the operating thermostat dial/temperature controller to 225°F (107ºC), just above that of boiling water.

C.The main burner will ignite.

D.When the solution nears boiling point, reset the temperature controller to 200°(93ºC).

E.The burners should shut off just as the water starts to boil.

F.The burners will heat the boil-out solution to a simmer. Simmer the solution for approximately 45 minutes. Wearing protective gloves, scrub the sides of the frypot and the tubes with the L-shaped Teflon brush, being careful not to disturb the temperature sensing probes and the high-limit thermostat.

G.Do not allow the water level to decrease below the bottom OIL LEVEL line in frypot during boil-out operation.

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