Frymaster GF14 - Manual (Page 18)

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NOTE: If draining the fryer to dispose of the cooking oil or shortening, Frymaster
recommends the use of a wheeled disposal unit equipped with a pump, such as the
Frymaster SDU 50. When using a disposal unit, follow the unit manufacturer’s
instructions.
2. Position a metal container with a sealable cover under the drain extension. The metal
container must be capable of withstanding the hot cooking oil or shortening without
leaking. Frymaster recommends that a Frymaster filter cone holder and filter cone be
used when a portable filtration unit is not available. If you are using a Frymaster filter
cone holder and filter cone, be sure that the cone holder rests securely on the metal
container.
3. Open the drain valve slowly to avoid splattering.
4. If the drain valve becomes clogged with food particles, use a cleanout rod, available from
Frymaster, to clear the valve by inserting it into the drain opening from the INSIDE of
the frypot.
DANGER
NEVER attempt to clear a clogged valve from the front of the valve! Hot oil or
shortening will rush out creating the potential for severe burns.
DO NOT hammer on the drain valve with the rod or other objects. Damage to
the ball inside will result in leaks and will void the Frymaster warranty.
5. The drained shortening should be allowed to cool to 100°F (38°C) or lower before
transporting the container and removing the drain extension. Cooking oil or shortening at
a temperature of 140°F (60°C) or higher will result in severe burns if it comes in contact
with your skin.
6. After draining the cooking oil or shortening, clean all food particles and residual
oil/shortening from the frypot before refilling. Be careful! The residual oil/shortening
remains hot enough to cause severe burns if it comes in contact with your skin.
7. Close the drain valve and refill the frypot with clean, filtered cooking oil or shortening to
the lower oil level line.