ULTRAFRYER Systems PAR-3-14HE CE, Operating Instructions Manual

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1) Ensure the Drain Valve handle is in the closed (UP) position, then add water to the fryer vat 1"(25mm) BELOW the mid-
dle line of the “E” in the word LEVEL on the rear wall of the vat.
2) Add the amount of BOIL-OUT COMPOUND to the fryer vat as specified in the Cleaning manual provided by the chemi-
cal supplier.
3) Turn the ON/OFF switch and Manual Gas valve for the fryer vat to the ON position; then depress the Computer ON/OFF
key to the ON position.
NOTE: The drain lever must be in the closed (UP) position to turn the computer ON.
4) Place the Computer in the BOIL MODE by pressing the following “ P ” key for 3 seconds “program” will be displayed.
Press the up or down arrow key until “Boil” is displayed. Then press “ P ” key again.
NOTE: “
BOIL ” will appear in the Computer display and the Computer will turn the heat mechanism ON and OFF to
gradually heat and maintain the boil-out solution to 190˚F (88˚C).
5) When the boil-out solution reaches 190˚F (88˚C) the timer is set for 30 minutes. Frequently scrub the sides, front and rear
of the fryer vat with a long handled scrub brush.
6) After the boil-out solution has „ BOILED ‟ for 30 minutes and the timer sounds, press and hold the “ P ” key for 3 seconds in
to EXIT BOIL MODE:
7) Turn the ON/OFF Switch and the Manual Gas Valve for the fryer to the OFF position and then CAREFULLY dispose of
the boil-out solution in the fryer into a floor drain.
8) Use a scrubbing pad to remove carbon buildup from the top of the heat mechanism. To remove carbon build-up on the
sides and bottom of the heat mechanism; slide one end of a stropping pad under each section, grasp that end with a pair of
tongs, and rock the pad up and down along the length of each section until all encrusted material has been removed.
9) Rinse the fryer with hot water until the water coming out of the drain valve is clear.
10) Mix a solution of ONE PART vinegar to 25 PARTS of water. Place this mixture into a one gallon garden pressure
sprayer; and THOROUGHLY spray this solution onto the SIDES, HEAT EXCHANGER, and BOTTOM of the fryer vat
to neutralize the Boil-Out Compound.
11) After the neutralizing solution has drained from the vat and the vat has been dried with a lint free cloth, turn the drain
valve to the CLOSED (UP) position.
D. SHORTENING REFILL
1. LIQUID SHORTENING
When using liquid shortening, fill the fryer with cool shortening 1/2"(13mm) BELOW the “E” in the word LEVEL. When
heated ensure the shortening level is even with the middle line of the “E” in the word LEVEL. Add shortening as needed.
2. SOLID SHORTENING:
a. Cut a block of solid shortening into small pieces.
b. Place small pieces of solid shortening EVENLY on top of the HEAT EXCHANGER TUBES or THOROUGHLY
PACK these pieces of solid shortening between, below and above the HEAT EXCHANGER TUBES. While packing
solid shortening is messy and time consuming, it is the safest and fastest way to melt solid shortening.
c. Continue adding solid shortening as follows:
1) Place small pieces of solid shortening into a fry basket.
2) CAREFULLY lower the basket into the fryer vat.
3) GENTLY turn the basket to allow these pieces of solid shortening to float away.
4) Repeat the above steps until liquid shortening is even with the middle line of the “E” in the word LEVEL of the
shortening level mark on the rear wall of the fryer vat.
WARNING: DO NOT USE THE FILTER PUMP TO REMOVE WATER FROM THE VATS AS THIS WILL
CAUSE PREMATURE PUMP FAILURE AND VOID THE PUMP WARRANTY.
NOTE: Boil-Out Compound will cause shortening to break down rapidly if it is not neutralized.
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WARNING : ENSURE THE VAT IS COMPLETELY DRY BEFORE ADDING AND HEATING NEW SHORTEN-
ING. HOT SHORTENING AND WATER CAN CAUSE AN EXPLOSIVE REACTION