Mono FG030, Инструкция по установке и эксплуатации

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ii MONO FG030-UK-MAN-0100 ( Rev. A21 )
Installation and Operation Manual Appendix A
A.4. When to empty and clean
Many catering establishments are closed overnight. For fire safety and economy switch off fat fryers when unat -
tended. Carry out oil filtering and cleaning as a first task of the day rather than as part of the closing-down procedure.
A.5. Hazards
The hazards in emptying and cleaning fryers include:

fire

burns from hot oil

contact with hot surfaces

fumes from boiling cleaning chemicals

boiling chemicals overflowing

eye injuries from splashes

slips from oil spillage

strains and sprains from lifting and moving containers of oil
If the catering service runs for 24 hours and the appliance is required continuously, there are two safe options:

Use more than one fryer and clean them in rotation.

Use an automated filtering system or a semi-automated portable filtering unit that removes the hot oil
directly from the fryer, filters the oil and holds it safely.
A.6. Automated and semi-automated filtering
An automated system consists of an inbuilt oil filtration system. The oil is drained into an enclosed reservoir and an
electric pump circulates it through a filter system and internal pipework back into the fryer. Since this process is
enclosed within the equipment, the operator does not come into contact with hot oil, greatly reducing any risk.
Portable oil filtering units (semi-automated) units are not part of the fryer, but sit alongside it. The operator attaches
an extension pipe to the fryer and the hot oil is drained into an enclosed container within the portable unit. The oil is
then filtered and returned to the fryer.
If you have a fryer with automated oil draining system or a portable oil filtering unit, refer to the manufacturer’s guide -
lines for draining/filtering temperatures and safe operational requirements. These, together with your own risk
assessment, will determine the need for suitable protective equipment. If there is still a risk from contact with hot
surfaces or oil splashing, you may need to provide staff with eye protection, a protective apron and/or heat-resistant
gloves/gauntlets.
A.7. Manual oil filtering
This involves the operator draining the oil from the fryer through a filter into a suitable metal-holding or heat-resistant
hard, plastic container and manually lifting it back into the fryer (fryer oil is often supplied in hard, plastic, rigid
containers). Serious accidents have occurred where oil that has not sufficiently cooled has been drained back into
an empty plastic container and the base of the container has given way.