Frymaster Ultimate Electric Series - Manual (Page 18)

ULTIMATE ELECTRIC SERIES FRYERS
CHAPTER 4: PREVENTATIVE MAINTENANCE
4-2
4.1.4 Draining and Manual Filtering: Non-Filtration Fryers
DANGER
Allow oil to cool to 100°F (38°C) or lower before draining into an appropriate
container for disposal.
If your fryer is not equipped with a built-in filtration system [Under Fryer Filter (UFF)], the cooking
oil or shortening must be drained into another suitable container. (For safe, convenient draining and
disposal of used cooking oil or shortening, Dean 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 under the drainpipe. The metal container must be able to withstand
the heat of the cooking oil and have a sealing lid. If you intend to reuse the oil or shortening,
Dean 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 (clean-out rod) to clear the blockage.
DANGER
DO NOT insert anything into the drain from the front to unclog the valve. Hot oil 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, clean all food particles and residual oil 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.
For frying systems with built-in filtration, see manual that shipped with
filter for detailed operational procedures.