Weekly Fryer Cleaning

This cleaning should include a complete draining of the fryer and a boil out.

a.You will need a container large enough to hold 1 1/2 times the oil in one tank. This container should also be able to withstand 4000 F oil temperatures.

b.Shut fryer gas system OFF completely before performing procedures to ensure unit does not come on during any part of the cleaning operation.

c.Drain the oil from the fryer and discard or save for reuse. Remove tube rack/mesh tube screens and remove any large debris from the bottom of the fry tank. Once clean, return tube rack/mesh screens to the fry tank. Close the drain valve and fill the fry tank with water and noncaustic detergent. Relight gas system pilot, following the lighting instructions.

d.Turn the fryer gas valve knob to the “ON” position. Allow the fryer to bring the water to a low boil and add one packet of Pitco fryer cleaner or a mild,low sudsing detergent and allow water to continue to boil for a minute, making sure water does not boil over.

e.Turn the gas valve knob to the “PILOT” position and allow fryer to soak with the hot water for 15 minutes.

f.Using the fryer cleaning brush, scrub the inside of the fryer to remove protective coating.

g.When cleaning is complete, turn the gas valve knob to the “OFF” position and drain the water into a container suitable for hot water and dispose of it.

h.When the tank has cooled, rinse it thoroughly with cool water. Continue to rinse the tank until the cleaner has been rinsed, thoroughly from the tank.

i.Using a clean dry cloth, wipe out all of the water. Be very thorough removing the water, because any residual water will cause hot oil to splatter out of the fryer. Close the drain valve and remove container.

j.Now that the tank is clean, you are ready to fill and operate the fryer. Refer to instructions on adding shortening to the fryer.

WARNING

Gas units installed with casters must have a restraining device. This device must be connected at all times that the

fryer is connected to the gas supply. If it is disconnected for any reason, it must be reconnected

Thermostat Calibration Check

NOTICE

Thermostat calibration requires that the temperature of the fryer be raised above boiling. Therefore, you will need to drain the water from the fryer and fill it with oil. Before removing the water, perform the initial cleaning of the fryer.

Cleaning the fryer now will prevent you from having to drain the oil and refill with water later.

To perform the calibration check detailed below you will need a digital thermometer.

a.Place the tip of the thermometer in the shortening approximately 1" above the temperature sensors.

b.Set the thermostat at 325°F and wait for the temperature reading on the thermometer to rise. As the temperature rises toward 325°F watch the thermometer closely.

c.If the shortening temperature reaches 350°F and the burners DO NOT turn off, turn the thermostat down. Keep lowering the thermostat setting until the burners go out.

CAUTIONI

If the burners do not turn off at the lowest thermostat setting, the thermostat could be defective. Contact your representative immediately

d.Let the fryer cycle 4 to 6 times before checking the temperature. Compare the thermometer temperature against the thermostat setting. If the values are more than 5°F apart, calibrate the thermostat using the appropriate calibration procedure in this manual.

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Pitco Frialator VF35 operation manual Weekly Fryer Cleaning, Thermostat Calibration Check
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VF35 specifications

The Pitco Frialator VF35 stands as an exemplary model in the world of commercial frying equipment, known for its efficiency, reliability, and technology-driven features that cater to the demands of modern kitchens. Designed for high-volume frying, the VF35 is the go-to choice for restaurants, cafeterias, and catering operations looking for quality and performance.

One of the most notable features of the VF35 is its fry tank capacity, accommodating up to 35 pounds of oil, allowing for large batches of food to be cooked simultaneously. The unit is designed with a robust stainless-steel construction, ensuring durability and resistance to corrosion while maintaining an aesthetically pleasing appearance. This not only enhances the fryer’s longevity but also makes it easy to clean, a critical factor in fast-paced kitchen environments.

Equipped with advanced control systems, the Pitco Frialator VF35 offers precise temperature management, which is essential for achieving perfect frying results. The powerful temperature control mechanisms provide rapid recovery time, maintaining optimal oil temperature even when large quantities of food are added. This feature not only enhances food quality but also boosts overall productivity in the kitchen.

The VF35 incorporates a state-of-the-art oil filtration system that improves the quality of the oil and extends its life, reducing operational costs associated with frequent oil changes. This built-in filtration system can be automated, allowing operators to focus on other kitchen tasks while ensuring the oil remains clean for consistent frying results.

Safety is another critical aspect of the VF35 design. It includes several built-in safety features such as a cool-touch handle for the fry baskets, as well as an emergency shut-off switch, helping to prevent accidents and ensuring operator safety during use. Additionally, the fryer is designed for easy maintenance, allowing quick access to components for servicing, making it a convenient choice for busy establishments.

The Pitco Frialator VF35 not only meets the demands of high volume frying but does so with a focus on efficiency and ease of use. Its combination of durable construction, clever design, cutting-edge technology, and safety features makes it an indispensable asset in any commercial kitchen aiming to deliver exceptional fried foods, all while keeping the operation running smoothly and economically. Whether it’s golden-brown French fries, crispy chicken, or a variety of other fried delicacies, the VF35 is equipped to handle it all with flair and efficiency.
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