8
12.
STRAINING FAT
- Wait until fat is warm before straining fat. Slip fi lter bag over end
of drain valve nipple and tie in place with a bow knot so it will not slide off. Place a
receptacle under bag and slowly open drain valve. When the kettle is empty, use a
small pot to pour hot oil vigorously around sides, tubes and bottom of kettle to wash out
crumbs, etc. Continue to pour until all crumbs, etc. are washed into fi lter bag. Remove
fi lter bag and wash for next use. Close drain valve, and pour fat back into kettle.
13.
TO DRAIN KETTLE
- Turn thermostat dial to the "OFF" position. Remove baskets.
Drain fat from kettle only when fat is warm and liquid. A cold fryer heated up will not
drain properly. Use a stick, if necessary, to stir up cold fat in bottom of kettle. Remove
crumb tray.
14.
CLEANING THE EXTERIOR
- The exterior surfaces can be kept clean and attractive
by regularly wiping with a clean soft cloth. Any discoloration can be removed with a
non-abrasive cleaner.
15.
REASSEMBLING
- After the kettle has been cleaned and the fryer body wiped off,
replace crumb tray.
16.
OVERNIGHT SHUTDOWN
- Turn knob on combination control to the "PILOT" position.
This will maintain the safety pilot and also prevent any gas from reaching the main
burner. To activate unit, turn the combination control knob to the "ON" position.
17.
COMPLETE SHUTDOWN
- Turn valve knob to "OFF" position.
CAUTION
DO NOT ATTEMPT TO FORCE THE RESET BUTTON OR KNOB ON THE VALVE
CONTROL UNDER ANY CIRCUMSTANCES.
GENERAL MAINTENANCE TIPS
1. DO NOT fi re empty kettle or with fat or oil beneath the minimum level indicator.
2. DO NOT fry foods in excess of 385°F (196°C).
3. DO NOT overfi ll your fry kettle.
4. DO NOT allow burned crumbs to accumulate.
5. DO melt solid fat or shortening before fi lling fryer.
6. DO keep kettle fi lled to capacity at all time.
7. DO use correct fry fats and shortening, and follow temperature recommendations.
8. DO fi lter fat and clean fry kettle daily.
PROPER CLEANING OF KETTLE
CAUTION
DO NOT ALLOW WATER TO GET IN HOT FAT. IT CAN EXPLODE.
1. Drain fat from fryer while the fat is warm, not hot.
2. Rinse to remove all loose residue and crumbs.
3. Fill with water. Bring to a boil and add a fryer cleaner. Boiling time will depend on
condition of the fryer (30 minutes to 2 hours or until clean).
4. Turn heat off, drain and rinse with water until clean.
5. Use a vinegar rinse (2 to 3 cups) to stir, drain and rinse thoroughly with clear water.
6. Wipe kettle with a soft cloth and allow to thoroughly dry.
7. Add fat. Melt solid fat or shortening before fi lling fryer. Never attempt to use solid
shortening to fi ll kettle. The shortening Must Be Liquid.
REPAIRS AND SERVICE
This appliance should only be repaired or serviced by the factory or factory authorized
personnel.
CAUTION
Moving this fryer with hot liquid is extremely hazardous and can cause serious
burns. Before moving fryer, drain oil.
