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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. 17. 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. 18. Rotate drain to “CLOSED” position. 19. Replace the oil filter if equipped with filtration system. (See instructions on pages 19.) 20. Fill tank with new oil or shortening. OPERATION BOIL-OUT PROCEDURE Gas Fryer Operation & Care Manual • 15 OPERATION START UP & GENERAL OPERATION NOTE: Perform an initial Boil-Out to clean and sanitize the fryer station before operating. (See page 14.) 1. Service is to be performed by an authorized Alto-Shaam service agent. 2. Ensure all local electrical codes, fire codes, and all other requirements such as hood installation have been met in the process of installation NOTE: Because each fryer station is controlled separately, the following procedures must be followed for every component fryer in multiple- station units. 3. Open front access door and ensure drain valve is is in the CLOSED position. The handle should be rotated clockwise until it stops. 4. Fill frypot with frying compound as indicated. (see illustration on the oil/shortening requirements page) 5. The Master Power Switch is located behind the front access door. Turn Master Power Switch “ON.” 6. Press the CONTROL RESET button. 7. The LED display on the basic control panel will indicate “-AS-”, the software version, and then “C”. 8. When the fryer has reached 135°F, the melt cycle is complete and the LED display on the control panel will indicate “HEAt”. 9. When the fryer displays the set-point temperature, product can be fried. 10. More detailed operating guidelines along with information on programming are located within this manual. 11. To shutdown the fryer, turn the Master Power Switch located behind the front access door to the “OFF” position. NOTE: for your protection The fryer station is furnished with a hi-limit safety shutoff that will disengage the control if the frying compound temperature in the frypot would ever exceed 415°F (213°C). The LED will display “Hi”, the heat will shut off, the timer will be cancelled, and a constant alarm will sound. In this event, allow the frying compound temperature to drop below 415°F (213°C). Open the front access door and press the OIL HI-LIMIT RESET button for a period of 3-seconds to restart the control. Gas Fryer Operation & Care Manual • 16 OPERATION CLEANING & MAINTENANCE THOROUGHLY CLEAN DAILY The cleanliness and appearance of this unit will contribute considerably to operating efficiency and savory, appetizing food. Good equipment kept clean works better and lasts longer. 1. Disconnect unit from power source, and let cool. 2. Remove all detachable items. Clean these items separately with a good grease solvent or commercial detergent. Rinse well and dry. 3. Clean control panel, door vents, door handles, and door gaskets thoroughly since these areas harbor food debris. Rinse by wiping with sponge and clean warm water. Wipe dry with a clean cloth. 4. To help maintain the protective film coating on polished stainless steel, clean the exterior of the unit with a cleaner recommended for stainless steel surfaces. Spray the cleaning agent on a clean cloth and wipe with the grain of the stainless steel. NOTE: Avoid the use of abrasive cleaning, compounds, chloride based cleaners, or cleaners containing quaternary salts. Never use hydrochloric acid (muriatic acid) on stainless steel. Always follow appropriate state or local health (hygiene) regulations regarding all applicable cleaning and sanitation requirements for foodservice equipment. Gas Fryer Operation & Care Manual • 17 OPERATION OIL FILTRATION INSTRUCTIONS (FOR UNITS WITH INSTALLED OPTION) Careful observation of the finished food product will help determine optimal filtering frequency. Filtering the cooking oil at regular intervals will help ensure food quality. FOR BEST RESULTS: Do not allow the temperature of the oil to decrease below the “Idle Mode” temperature of 250°F (121°C) when filtering. If filtering at the end of the day, pump oil back into the kettle while still hot. Do not allow oil to cool before returning to kettle. 1. Open the front access door. With the Nozzle selector in the “KETTLE FILL” position, rotate the drain valve counterclock-wise until rotation stops and the drain valve is in the “OPEN” position. Power to the main control panel will automatically switch “OFF.” 2. Allow contents of the fryer to completely drain into fat drawer. 3. Press the PUMP “ON” to allow the oil to circulate through the drain system to flush crumbs. Using the brushes provided, brush ...

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