24G SERIES FLATBOTTOM GAS FRYERS
CHAPTER 4: FRYER OPERATIONS
4-1
4.1 Initial Start-up
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of the
inherent hazards of operating a hot oil frying system, particularly the aspects of system
operation, oil filtration, draining and cleaning procedures.
Cleaning: New units are wiped clean with solvents at the factory to remove any visible signs of dirt,
oil, grease, etc. remaining from the manufacturing process, then coated lightly with oil. Before any
food preparation, wash thoroughly with hot, soapy water to remove any film residue and dust or
debris then rinse out and wipe dry. Also wash any accessories shipped with the unit. Close the drain
valve completely and replace the drain plug. Ensure the temperature-sensing probe is adjusted
properly (see illustration).
NOTE: Current production units are equipped with a probe clamp that holds the sensor bulbs in the
proper position. Probe adjustment is not normally required.
Sensor Probe Guard
High-Limit/Temperature
Probe location
Frypot Drain Plug
Frypot Bottom
Frypots without probe-mounting
hardware:
Ensure probe tip is 1/8" from
frypot bottom for proper temperature sensing.
Oil-Return Port (built-in filter
equipped systems only)
Frypots with probe-mounting hardware:
No
special adjustment is required. Temperature probe
bulb may contact oil-return shield in built-in filtration-
equipped frypots. This does not affect probe
operation.
