Lighting Instructions

a.Fill kettle before lighting.

b.Turn combination gas valve knob to “PILOT” position.

c.Depress valve knob and light pilot. With pilot burning, hold knob depressed for 60 seconds.

d.Release knob, pilot should remain lit.

e.DO NOT TURN COMBINATION GAS VALVE KNOB TO THE “ON” POSITION UNTIL VESSEL IS FULL OF WATER OR SHORTENING. TURNING THE KNOB TO “ON” WITH VESSEL EMPTY WILL DAMAGE THE VESSEL OR COMPONENTS AND VOID WARRANTY.

Relighting - wait 5 minutes before attempting to relight the pilot to allow for any gas in the fryer to dissipate.

Initial Cleaning

When the fryer is shipped, many of its parts are covered with a thin coat of oil for protection. Before the fryer is ready for cooking it must be cleaned. This will remove the oil coating and any foreign matter that may have accumulated during storage and shipment. Perform the cleaning as described below.

a.Fill the vessel with water.

b.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.

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

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

e.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.

f.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.

g.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.

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

.NOTICE

Do not leave the fryer unattended during cleaning. Never let the water level go below the "Min Level" mark on the

back of the tank

CAUTION

Mild steel tanks must be wiped down/coated with oil to keep the tank from rusting.

Daily Cleaning

Should be performed to maintain peak operation and appearance.

a.Wipe up any shortening that spills onto the exterior of the fryer. This should be done with a clean soft cloth while the oil is still warm.

b.Use warm water with a mild detergent to clean surfaces. Be careful not to get water in the shortening and to remove any detergent from the fry tank.

c.Use a nonabrasive scouring powder or pad to clean stains if necessary.

d.Perform the weekly boil out cleaning of your fryer described below.

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L20-418 Rev 0 9/13

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Pitco Frialator VF35 operation manual Lighting Instructions, Initial Cleaning, Daily Cleaning
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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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