Alto-Shaam FryTech ASF-60G, Руководство пользователя, Страница: 16 / 78

Gas Fryer Operation & Care Manual • 15
O P E R A T I O N
NOTE:
Perform an initial Boil-Out to clean and
sanitize the fryer station before
operating.
Carbonized deposits along with an accumulation of
oil will eventually build-up on the interior of the
frypot as well as fryer accessories. It is important to
periodically remove these deposits, not only to
maintain fryer efficiency, but also to provide the
highest product quality.
NOTE:
Because each fryer station is controlled
separately, the following procedure must
be followed for every component fryer in
multiple-station units.
NOTE:
Manual Boil-Out can only be performed
when the actual temperature of the
frypot is less than 230°F (110°C).
1.
Close the
D R A I N
. The handle should be
rotated clockwise until it stops.
2.
Fill the fryer to the maximum oil fill line with a
mixture of cold water and fryer boil-out solution.
Carefully follow the manufacturer’s directions
for mixing the boil-out solution.
3.
Turn the Master Power Switch (located within
the front access door) to the
“ O N ”
position.
4.
Push the
E L E M E N T H I L I M I T
reset button.
5.
Wait until the
L E D
reads
“ H E A t ”
, then press
the
B O I L O U T
button on the control
panel.
6.
When 192°F (89°C) is reached, the
L E D
will
display
“ b O I L ”
and that temperature will be
maintained. Using a separate timer, allow the
frypot to boil-out for 10 minutes.
7.
Turn the Master Power Switch located behind the
front access door to the
“ O F F ”
position.
8.
Attach the drain pipe and direct boil-out solution
into a heat-resistant container.
9.
Open the
D R A I N
. The handle should be
rotated counterclockwise until it stops.
10
. Allow the boil-out solution to completely drain.
Discard boil-out solution.
11.
Rotate the drain valve clockwise to the
“CLOSED”
position and follow the
manufacturers additional boil-out instructions to
rinse the frypot in order to neutralize boil-out
cleaner residue. Discard rinse solution.
8.
Following the boil-out procedure, rinse, and cool
down period, wipe all accessible metal surfaces
in the interior and wipe all interior accessories
with a clean, dry cloth to remove remaining
rinsing solution. Clean and dry the fry baskets
separately.
9.
Wipe the exterior of the fryer cabinet with a
degreaser/sanitizer suitable for use on food
contact surfaces. Always follow the
manufacturer's instructions and/or mixing
directions for proper solution strengths.
Wipe exterior stainless steel surfaces with the
grain of the metal and avoid the use of abrasive
pads, steel wool, or metal implements.
DO NOT leave the fryer unattended during the boil-
out process. The fryer must be continuously
monitored for boil-over conditions, particularly in
high-altitude locations. If boil-over occurs,
immediately turn the Master Power Switch located
behind the front access door to the “OFF” position
and allow the solution to cool. When the solution
has cooled, re-enter the boil-out mode.
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T O P R O T E C T T H E P U M P F R O M
P O S S I B L E W AT E R D A M A G E A F T E R
T H E B O I L O U T P R O C E D U R E , F I L L
T H E K E T T L E W I T H O I L A N D C Y C L E
T H R O U G H T O R E M O V E A N Y
E X C E S S W AT E R .
B A S I C C O N T R O L B O I L - O U T
ENSURE THERE IS NO WATER IN THE FRYPOT
BEFORE FILLING WITH OIL/SHORTENING.
WHEN COOKING COMPOUNDS ARE HEATED
TO COOKING TEMPERATURE, WATER IN THE
FRYPOT WILL CAUSE OIL TO SPLATTER AND
MAY BE A BURN HAZARD.