4-7
4.7 Filtering Basics (cont.)
Basic rules of filtering are:
e
The shortening should be filtered at least daily or even more frequently if cooking is
heavy. Filtering ensures long shortening life, better tasting food and minimizes
flavors being transferred from batch to batch.
e
When completing a filter cycle, always close the return valve(s) at the fryer(s) to
avoid siphoning oil out of the fryer into the filter system. Open the valve at the filter
to promote draining of the return lines into the filter pan.
e
If using solid shortening, always ensure the return lines are clear before de-activating
the filter motor. Also, hang flexible hose lines up to drain to prevent solid shortening
from solidifying in the lines.
4.8 Closing: End of Day
When closing at night:
e
Filter the oil in all fryers and drain the filter lines.
e
Cover oil-filled open fry vessels.
e
Turn the control knob on the gas valve to "OFF" (non-CE), or press "red" button to
turn gas valve off (CE).
4.9 Fryer Shut-Down
When closing down for periods longer than overnight:
e
Drain the shortening and clean the vessel thoroughly.
e
Discard or filter the shortening, then return filtered shortening to fry vessel. Install
fry vessel cover to prevent shortening contamination.
e
Non-stainless Fry Vessels Only: If shortening is discarded, lightly coat the inside of
non-stainless (mild steel) fry vessels with fresh shortening after cleaning to prevent
rusting.
e
Turn the control knob on the gas valve to "OFF" (non-CE), or press "red" button to
turn gas valve off (CE).
e
Turn the manual valve on the incoming gas service line to
"OFF"
.
e
Disconnect the portable filter power cord (if used) from the wall socket.
