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OPERATING INSTRUCTIONS
WARNING: Hot oil and parts can cause burns. Use care when operating, cleaning and servicing the fryer.
WARNING: Spilling hot oil can cause severe burns. DO NOT move fryer without draining all frying compound
from the tank.
CLEANING BEFORE USE
New units are wiped down at the factory to remove any visible signs of dirt, oil, grease, etc. remaining from the
manufacturing process.
Before any food preparation, thoroughly wipe protective oil from all surface parts and the tank interior with hot
soapy water to remove any film residue and dust or debris.
NOTE: DO NOT use chlorine or sulfate/sulfide cleaners.
NOTE: Wash any accessories shipped with unit.
NOTE: Rinse fryer and accessories thoroughly and drain the fryer.
NOTE: Wipe tank completely dry with a soft, clean cloth.
FILLING TANK WITH OIL
NOTE: Solid Shortening should NOT be
used with the fryer. Melting solid shortening
will damage the tank and void your warranty.
1.
Close the drain valve.
2.
Fill the fryer tank with liquid
shortening until the tank is filled
between the MIN and MAX lines. Oil
will expand when heated. DO NOT fill
passed the MAX fill line.
3.
Add fresh oil as needed to maintain
the level at the MIN line.
HIGH TEMPERATURE SHUTDOWN
•
If the oil becomes overheated, a
high-temperature shutoff device will
turn the gas valve off and extinguish
the pilot.
•
If the fryer shuts down due to
overheating, DO NOT attempt
to relight the pilot until the oil
temperature is below 300° F (149° C).
•
If an overheating situation persists,
contact the manufacturer or an
authorized service technician.
a
b
c
d
h
a.
Fryer Tank
b.
MAX and MIN Fill Level Lines
c.
Heat Pipes
d.
Cold Zone
e.
Drain Pipe
11
Figure 2
e
f
g
f.
Gas Valve Knob
g.
Gas Supply
h.
Thermostat Knob
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