Frymaster FLYMASTER KSCFH18E - Manual (Page 31)

KSCFH18E COOL ZONE SERIES ELECTRIC FRYERS
CHAPTER 6: UNDER FRYER FILTER (UFF) FILTRATION
6-7
6.3 UFF Filter Operations
DANGER
Draining and filtering of cooking oil or shortening must be accomplished with care to
avoid the possibility of a serious burn caused by careless handling. The oil to be
filtered is at or near 350°F (177°C). Ensure all hoses are connected properly and
drain handles are in their proper position before operating any switches or valves.
Wear all appropriate safety equipment when draining and filtering cooking oil or
shortening.
DANGER
NEVER attempt to drain cooking oil or shortening from the fryer with the elements
energized! Doing so will cause irreparable damage to the elements and may cause a
flash fire. Doing so will also void the Frymaster warranty.
WARNING
Drawings and photos used in this manual are intended to illustrate operational,
cleaning and technical procedures and may not conform to on-site management
operational procedures.
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a
fireproof container at the end of frying operations each day. Some food particles can
spontaneously combust if left soaking in certain shortening material.
DANGER
Do not drain more than one frypot at a time into the built-in filtration unit to avoid
overflow and spillage of hot oil/shortening.
DANGER
When draining oil/shortening into a disposal unit or portable filter unit, do not fill
above the maximum fill line located on the container.
6.3.1 General Overview
The filter pump is turned on only after the shortening/oil is brought to operating temperature and
drained into the prepared filter pan. The filter motor is then engaged and oil is drawn through filter
paper and pumped back into the frypot. The frypot’s drain remains open during the filtering process.
Allow the oil to cycle through the filter paper (use KFC approved filtering procedure). At the end of
the prescribed filtering period, close the drain valve and allow the pump to fill the frypot to the top
OIL LEVEL line. Leave the pump running for 10-15 seconds after bubbles appear in the frypot to
ensure all shortening/oil is pumped from the drain pan and the lines.