Specifications

4-3
4.1.2 Pilot Lighting Procedures, Electronic Ignition Systems (cont.)
WARNING
In the event of prolonged power failure, the ignition module will shut down and lock
out the system. Turn the unit power “OFF” and them back “ON” after power has
been re-established.
4. If the pilot flame fails, the ignition module will shut down and lock out the system. To
restart, turn the electric power "OFF", wait approximately 5 minutes for the system to
recycle itself, then turn the power "ON" again. Repeat Steps 1-3.
4.2 Boil-Out Procedure
4.2.1 Thermostat-Equipped Fryers
A. Pour cleaning solution into the fry vessel and add water to the bottom OIL LEVEL line
scribed in the back of the fry vessel.
B. Set the operating thermostat dial/temperature controller to 104ºC (219°F), just above that of
boiling water.
C. The main burner will ignite.
D. Reset the temperature controller to 93ºC (199.4°F).
E. The burners should shut-off just as the water starts to boil.
F. The burners will heat the boil-out solution to a simmer. Simmer the solution for
approximately 45 minutes. Wearing protective gloves, scrub the sides of the fry vessel and
the tubes with the L-shaped teflon brush, being careful not to disturb the temperature
sensing probes and the high-limit thermostat.
G. Do not allow the water level to decrease below the bottom OIL LEVEL line in fry vessel
during boil-out operation.
H. After boil-out is complete, turn the thermostat dial to "OFF" and drain the solution from the
fry vessel. Place a metal pan or bucket under the drain port to collect the water from the fry
vessel.
I. Close the drain, add fresh water (without boil-out solution) and wash all surfaces of the fry
vessel. Drain again.
J. Refill the fry vessel with fresh water and vinegar to neutralize any residual boil-out solution.
Wash all surfaces of the fry vessel. Drain completely and wipe down all surfaces of the fry
vessel to completely eliminate water from the vessel.