Owner manual

LAKOSCookingOilFrySafeSystems
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Sanitation Procedures
Clean/Sanitation of System
Sanitation of the system is recommended prior to normal operation of the system in conjunction with
the fryer. Sanitation itself is done in conjunction with the fryers sanitation procedures. Proper sanitation
is important to the functionality of the systems overall performance. Caustic boil-out of the system
should be increased by 1 hour for the first 3 sanitations. The sanitations that follow can be decreased by
½ hour. The increased sanitation will help keep the buildup in the heat exchanger down and prevent
blinding of the fines vessel baskets.
Please note sanitation is required after initial installation
of system.
Sanitation Procedures
SYSTEM SANITATION WILL BE AS FOLLOWS AFTER PRODUCTION HAS ENDED.
1. BLOW-DOWN VESSEL IN OPERATION TO RECOVER OIL FOLLOW CLEANING
INSTRUCTIONS FOR BOTH TANKS (LEAVE BASKETS OUT).
2. CLOSE VALVES #13, 14, 15, AND 16.
3. READY FOR SANITATION.
4. CHANGE POSITION OF VALVE #6 EVERY 15 MINUTES DURING SANITATION.
5. OPEN VALVES #11 AND 12 TO DRAIN AFTER SANITATION.
6. CLOSE VALVES #11 AND 12 AFTER DRAINING SYSTEM.
7. FOLLOW VESSEL CLEANING INSTRUCTIONS (REINSTALL BASKETS).
8. OPEN VALVES #13, 14, 15, AND 16.
9. SYSTEM READY FOR USE.
SANITATIONBOIL‐OUTSHOULDBECONDUCTEDFOR30‐60MINUTESLONGERWITHTHISSYSTEM.
LONGERBOIL‐OUTHELPSCLEANHEATEXCHANGERANDPREVENTSPREMATUREBLINDINGOFVESSELS.
MAKESUREALLWATERISREMOVEDFROMSYSTEMAFTERSANITATION!
NOTE:Certaincausticwashingmaydegradetheintegrityofcarbonsteeltanks,pumpsand
centrifugal
separators.Werec ommendonlystainlesssteelproductsintheseapplications.
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