Specifications

4-5
4.2.2 Filtration/Boil-Mode Option-Equipped Fryers (cont.)
CAUTION
All drops of water MUST be removed from fry vessel before filling with cooking oil.
Do not turn fryer on to dry…extensive damage will occur to fry vessel and burner
tubes, and ALL warranties will be voided.
NOTE: For a fresh start and prolonged fry vessel life, it is recommended that the boil-out procedure
be performed each time the oil/shortening is changed.
4.2.3 Computer-Equipped Fryers
A. Before switching the fryer(s) "ON", close the fry-vessel drain-valve(s). Fill the empty fry
vessel with a mixture of cold water and boil-out solution. Follow instructions when mixing.
B. To program computer for Boil Feature, press either switch.
C. Press the switch. will appear in the left display.
D. Enter (1 6 5 3) in that sequence. The right display will read . The
temperature is automatically set for 195°F (91°C). The fryer will attain this temperature and
remain there until either switch is pressed, which cancels the boil-out mode. In high-
altitude locations, constantly monitor the fryer for over-boil conditions. If over-boil occurs,
turn off fryer immediately, allow to cool, and re-enter boil-out mode to continue the boil-out
operation.
4.3 Final Preparation
WARNING
NEVER set a complete block of solid shortening on top of heating tubes. To do so
will damage the heating tubes and fry vessel, and void the warranty.
4.3.1 Filling Fryer with Cooking Oil/Shortening—Operating Thermostat/Thermatron
A. When using a liquid shortening (cooking oil), fill the fryer to the bottom OIL LEVEL line
scribed into the back of the fryer vessel.
B. When using a solid shortening, first melt it in a suitable container, or cut it into small pieces
and pack it below the heat tubes, between the tubes and on top of the tubes, leaving no air
spaces around the tubes. Do not disturb or bend the sensing bulbs.