Frymaster H20.5 SERIES, Руководство по установке и эксплуатации

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4–2
4.1.4 Draining and Manual Filtering: Non-Filtration Fryers
DANGER
Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an
appropriate container for disposal.
If your fryer is not equipped with a built-in filtration system (FootPrint III or Filter Magic II), the
cooking oil or shortening must be drained into another suitable container. (For safe, convenient
draining and disposal of used cooking oil or shortening, Frymaster
recommends using the Frymaster
Shortening Disposal Unit (SDU). The SDU is available through your local distributor.)
1. Turn the fryer power switch to the "OFF" position. Screw the drainpipe (provided with your
fryer) into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and
that the opening is pointing down.
2. Position a metal container with a sealing cover under the drainpipe. The metal container must be
able to withstand the heat of the cooking oil/shortening and hold hot liquids. If you intend to
reuse the oil or shortening, Frymaster
recommends that a Frymaster filter cone holder and filter
cone be used when a filter machine is not available. If you are using a Frymaster filter cone
holder, be sure that the cone holder rests securely on the metal container.
3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food
particles, use the Fryer’s Friend (poker-like tool) to clear the blockage.
DANGER
DO NOT insert anything into the drain from the front to unclog the valve. Hot
oil/shortening will rush out, creating an extreme hazard.
WARNING
DO NOT hammer on the drain valve with the Fryer’s Friend. This will damage the
drain valve ball and prevent the valve from sealing securely, resulting in a leaky
valve.
4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the
frypot. BE CAREFUL, this material may still cause severe burns if it comes in contact with bare
skin.
5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or solid
shortening to the bottom OIL LEVEL line.