ULTRAFRYER Systems F-P25-14, Operation Instructions Manual

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PN 30A169 rev Jan2008 21
WARNING - To Avoid Injury:
1. Do not move a fryer filled with hot liquid.
2. Always wear oil-proof, insulated gloves when working with a fryer filled with hot oil.
3. Always drain hot oil into a metal container. Hot oil will melt plastic buckets or shatter glass.
A. GENERAL:
This gas fryer is equipped with a shortening filter system which is to be operated and cleaned according to the
FRYER OPERATION section of this manual.
1.
SHORTENING:
Use a high quality shortening to achieve a consistent quality product as well as a long term savings.
2.
SHORTENING TEMPERATURE:
Most products should be cooked with a shortening temperature about 350˚F (177˚C);
however, each product should be cooked at the
LOWEST
temperature that produces a high quality product while obtaining
maximum usage of the shortening.
3.
SALTING:
Products should not be salted over the fryer vessel as salt quickly deteriorates the shortening and flavors other
products cooked in the same shortening.
4.
POWER FAILURES:
The fryer cannot be operated during power failures.
DO NOT
attempt to manually operate the fryer.
5.
PUMP MOTOR:
The filter pump motor is protected by a motor thermal overload switch.
CAUTION: ENSURE THE WASH WAND HOSE IS NOT CONNECTED TO A FRYER PRIOR TO RESETTING A THERMAL
OVERLOAD SWITCH.
B. COOKING:
Refer to the included Cooking Computer Manual for specific procedures on operating the fryer using the cooking
computer.
Computer Manual Number
U03 / DTMR 30A192 (French: 30A192 FR)
U11 30A191 (French: 30A191 FR)
U21 30A189 (French: 30A189 FR)
U25 30A190 (French: 30A190 FR)
C. FILTERING SHORTENING :
1. If the customer decides to use a shortening filtration system (whether provided by Ultrafryer or from another source), then
the fryer must be filtered at least twice a day (once after the lunch rush and again after the dinner rush).
2. Place the recommended amount of filter agent in the shortening as prescribed by the chemical supplier.
3. Follow the procedures outlined in the appropriate included filtration manual:
Filtration Topic Manual Number
General Filtration Procedures
30A181 (French: 30A181 FR)
“R” Filtration Procedures 30A182 (French: 30A182 FR)
“S” Filtration Procedures 30A183 (French: 30A183 FR)
“T” Filtration Procedures 30A184 (French: 30A184 FR)
Portable Filtration Machine Procedures 30A211 (French: 30A211 FR)
WARNING: CRUMBS AND SLUDGE LEFT IN THE FILTER TUB OVERNIGHT ARE A FIRE HAZARD.
D. LEVELING SHORTENING: After filtering, the shortening level must be checked and fresh shortening added when necessary.
1. The shortening in the vat should reach to the middle line of the “E” in the word LEVEL of the shortening level mark on the rear
wall of the fryer.
2. If shortening is needed, use the filter scraper to cut off a small block of solid shortening.
3. Place the small block of shortening into a fry basket, lower the basket into the shortening; then turn the basket to allow the
block to float freely.
4. Repeat the above steps until the shortening in the vat is at the proper level.
E. BOILING OUT FRYER: The fryer should be BOILED OUT every 7 DAYS to remove carbon buildup and other encrusted materi-
als. Add the amount of boil out compound to the fryer as prescribed in the cleaning manual provided by the chemical supplier
and follow instructions for boiling out a fryer in the “General Filtration Procedures” manual (UFS # 30A181).