5.When clean, close drain valve and return oil to kettle.
6.Remove drain elbow.
7.Check oil level and turn fryer on. Cooking can resume when the white cooking light goes out.
Filtering Oil at the End of the Production Day
This procedure must be done while the kettle is still warm. Filtering time increases as the oil cools.
1.Turn thermostat, power switch and gas valve off before draining or filling. Open lid.
2.Attach drain elbow (supplied) to drain pipe.
3.If you use filter powder (diatomaceous earth), follow the manufacturer's instructions and add filter powder to oil in kettle. Stir with the wooden stick provided.
4.Position filtering system under drain elbow, open drain valve and drain oil into filter machine. Drain until approximately 2" (5 cm) of oil remains in the kettle.
5.Using a
6.While the oil is out of the kettle, remove any excess breading from bottom of kettle. Use the wooden stick provided to dislodge any material that may have collected in the kettle drain (Fig. 11).
Fig. 11
7.Place a suitable pot or vessel under drain valve outlet to receive cleaning water from kettle.
8.Close drain valve and carefully pour 2 to 3 gallons (7.6 to 11.4 L) of COLD water into kettle. Use a nonabrasive, plastic
9.Wash fry basket and crumb screen in hot, soapy water. Rinse thoroughly and wipe dry with a soft, clean cloth.
10.Raise lid by pulling back knob (Fig. 12) out and lifting lid up. Hold back knob out until you reach desired height. Release back knob to hold the lid in that position. Wipe the under part of lid clean, including diaphragm (Fig. 13).
– 16 –
