1.Operator should be outfitted with proper attire including:

•Oil and heat resistant gloves •Oil and heat resistant apron •Safety goggles

•Oil and heat resistant footwear

2.Turn off the fryer and open the door.

3.Put suitable container under drain valve.

4.Drain oil from fryer by slowly turning handle. The drain will be completely open after 1/4 turn.

5.After fryer drains close the drain valve.

6.Filtering may be done at this step.

NOTE: Fryers with a central filter and under fryer filter will drain differently. (See page 9.)

CLEANING AND BOIL-OUT

FOR A SINGLE FRYER

When cleaning and boiling out your fryer use Keating Sea Powder and Keating Klenzer to keep your fryer in top condition.

1.Operator should be outfitted with proper attire including:

•Oil and heat resistant gloves •Oil and heat resistant apron •Safety goggles

•Oil and heat resistant footwear

Turn the fryer off. Remove baskets and screen.

2. Drain oil from fryer, see draining.

A KEATING FRYER OR FILTER SHOULD BE DRAINED ONLY UNDER THE SUPERVISION OF PROPERLY TRAINED PERSONNEL. WHEN DISCARDING OIL, A COVERED RECEPTACLE APPROVED FOR USE WITH HOT OIL SHOULD BE USED. USE OF A NON-APPROVED RECEPTACLE OR METHOD OF DRAINING THE OIL COULD JEOPARDIZE THE SAFETY OF THE OPERATOR.

3.Remove oil container to a secure area to prevent accidental spillage.

4.Close the drain valve.

5.Fill fryer vessel to “Max” line with water.

6.Set thermostat and turn fryer on to bring water to a gentle boil. Once boil has been reached, turn fryer off.

UNDER NO CIRCUMSTANCES SHOULD THE FRYER AND FILTER BE LEFT UNATTENDED DURING BOIL-OUT. TRAINED PERSONNEL MUST BE PRESENT DURING THE PROCEDURE TO PREVENT BOIL OVER OR TO TURN OFF THE POWER IF WATER DROPS BELOW HEATING TRANSFER TUBES.

7.Dissolve 2/3 cup of Keating Sea Powder for every five gallons of water and let soak for 1/2 hour. If there is a large build-up of carbonized grease, allow for fryer to soak overnight.

8.While soaking, a natural fiber brush may be used to scrub the tubes and inside walls of fryer. Drain the water and Sea Powder into a dry suitable receptacle and remove from cooking area. Sprinkle Keating Klenzer liberally on tubes and sides of fryer vessel. A non-abrasive scouring pad may be used to remove the now softened carbonized grease. Thoroughly rinse fryer vessel with potable water to remove all Klenzer. Prior to refilling with oil, wipe the inside of the fryer vessel making sure all water and Klenzer have been removed.

NOTE: Do not pump water through the filter system.

DO NOT DAMAGE OR REPOSITION THERMOSTAT PROBE AS THIS MAY AFFECT THE ACCURACY OF THE FRYER.

DO NOT MIX WATER AND HOT OIL

9.Close the drain valve.

10.Check thermostat bulb positioning.

11.Refill the fryer with new or filtered oil.

TO AVOID DAMAGING THE FRYER, DO NOT POWER WASH, SPRAY OR HOSE IT DOWN WHILE CLEANING IT.

CLEANING AND BOIL-OUT FOR A FRYER

WITH BUILT IN FILTER SYSTEM

When cleaning and boiling out your fryer use Keating Sea Powder and Keating Klenzer to keep your fryer in top condition.

DO NOT PUMP WATER THOUGH YOUR FILTER SYSTEM.

REFER TO YOUR FILTER MANUAL FOR INSTRUCTIONS ON PROPER USE

9

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Keating Of Chicago user manual Cleaning and BOIL-OUT For a Single Fryer
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Fryer specifications

Keating of Chicago is a prominent name in the commercial cooking equipment industry, particularly renowned for its innovative frying solutions. Their fryers are designed to meet the high demands of both foodservice businesses and culinary artisans, who require efficiency, reliability, and consistency in their frying operations.

One of the standout features of Keating fryers is their unique design and construction. Many models are crafted from stainless steel, ensuring durability and resistance to corrosion, which is vital in fast-paced kitchen environments. The construction not only enhances the aesthetic appeal but also allows for easier cleaning and maintenance, crucial for compliance with health and safety regulations.

Keating fryers are equipped with advanced technologies that promote energy efficiency and superior frying performance. Many models utilize a patented, high-efficiency design that reduces oil consumption while maximizing cooking output. This is particularly beneficial for high-volume establishments, as it translates into cost savings and a reduced environmental impact.

Temperature control is another highlight of Keating fryers. Many units are equipped with precise digital thermostats that ensure accurate temperature settings and quick recovery times. This feature allows for the perfect frying conditions, leading to consistent and high-quality food products. The fryers often include filtration systems that prolong oil life and maintain oil quality, further enhancing the cooking process and flavor profiles of fried foods.

Safety considerations are paramount in the design of Keating fryers. They often come with built-in safety features such as automatic shut-off capabilities and cool-to-the-touch handles. These enhancements make them safer for kitchen staff and help prevent accidents related to hot oil splashes or fires.

Furthermore, Keating of Chicago offers a range of fryer configurations, including countertop and floor models, to accommodate various kitchen layouts and space constraints. Their versatility makes it easy for businesses to integrate them into their existing operations.

In conclusion, Keating of Chicago fryers represent a blend of innovative technology, robust construction, and user-centric design. With their focus on efficiency, safety, and quality, these fryers are an invaluable asset for commercial kitchens seeking to elevate their frying capabilities and deliver exceptional dishes to customers consistently. The combination of features and technologies demonstrates Keating’s commitment to excellence in the commercial cooking equipment industry.
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