Alto-Shaam ASF-75G User Manual
Page 16
Gas Fryer Operation & Care Manual • 15
O P E R A T I O N
7.
Press the Right
arrow key to enter the “Boil”
program.
8.
The display will indicate “READY ?”. Press the
Right
arrow key to start the boil-out function. The
boil-out solution will begin to heat to a temperature of
195°F (91°C). When the temperature has been
reached, the appliance
will begin a 10 minute countdown.
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9.
At the end of the boil-out period, an alarm will sound
and the control will revert to the “OFF” state.
10.
Rotate the drain to the “OPEN” position. Allow the
boil-out solution to completely drain into trolley or a
heat safe container. Discard boil-out solution and
return the trolley to the fully inserted position beneath
the fryer if equipped with filtration system.
11.
Rotate the drain valve clockwise to the
“CLOSED”
position and follow the boil-out solution
manufacturer’s additional boil-out instructions to
rinse the frypot in order to neutralize boil-out cleaner
residue. Discard rinse solution.
12.
There may be residual boil-out solution in the oil fill
hole and tube. This must be flushed out and discarded
separately before filling the tank with new oil to avoid
contamination of new oil.
13.
Following the boil-out and rinse procedure, wipe dry
all accessible interior metal surfaces and interior
accessories with a clean, dry cloth to remove any
remaining rinse solution. Clean and dry the fry
baskets separately.
NOTE:
Make sure the inside of the frypot, the
drain opening and all parts that come
into contact with new oil/shortening are
as dry as possible.
14.
Wipe the exterior of the fryer cabinet with a
degreaser/sanitizer suitable for use on food contact
surfaces. Always follow the manufacturer's
instructions and/or mixing directions for proper
solution strengths.
Wipe exterior stainless steel surfaces with the grain of
the metal and avoid the use of abrasive pads, steel
wool, or metal implements.
15.
Replace the oil filter if equipped with filtration system.
(See instructions on pages 15-17.)
16.
Fill tank with new oil or shortening.
B O I L - O U T P R O C E D U R E
C A U T I O N
ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE
FILLING WITH OIL/SHORTENING. WHEN COOKING
COMPOUNDS ARE HEATED TO COOKING
TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE
OIL TO SPLATTER AND MAY BE A BURN HAZARD.