ULTRAFRYER Systems PAR-3-HE, Operating Instructions Manual, Page: 23 / 65

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OPERATING INSTRUCTIONS: The Model PAR-3-HE gas fryer is equipped with a shortening filter system which is to be operated
and cleaned according to the operating section of this manual.
A GENERAL:
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 (177ºC);
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 Model PAR-3-HE 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 DOWN HOSE IS NOT CONNECTED TO A FRYER PRIOR TO RESETTING A THERMAL
OVERLOAD SWITCH.
B FILTERING SHORTENING: The fryer must be filtered al least twice a day (once after the lunch rush and again after the dinner
rush). Place the recommended amount of filter agent in the shortening as prescribed by the chemical supplier and follow instruc-
tions for filtering shortening provided in the operating section, page 40 of this manual.
C 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.
D 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 operating section of this manual.
E CLOSING / SHUTDOWN INSTRUCTIONS:
1. CLOSING: When closing at night; filter the shortening in the fryer, THOROUGHLY drain all filter lines and cover the fryer
vessel. Turn the ON/OFF Switch on the fryer OFF and turn the Manual Gas Valve OFF .
2. SHUTDOWN OR PROLONGED POWER FAILURE:
a. Shutdown: Perform the following whenever a fryer is being shutdown for an extended period of time:
1) Drain and discard the shortening.
2) THOROUGHLY clean the fryer vat.
3) Turn the ON/OFF Switch to the OFF position, disconnect the 120-volt power cord and turn applicable Circuit
Breakers OFF.
4) Turn the Manual Gas Valve OFF.
b. Prolonged power failure: The Model PAR-3-HE fryer cannot be operated during power failures. DO NOT attempt to
bypass safety controls and manually start the fryer.
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