Boil Out Procedure; Maintenance; Flue Vent Inspection; Service In The Us And Canada - Vulcan-Hart GRM SERIES Installation And Operational Manual

GRM SERIES GAS FRYERS
Weekly or as required:
1. Drain the tank as described under DRAINING THE TANK.
2. Once the shortening has been drained, flush out scraps and sediment using the
provided tank brush.
3. Close the drain valve and fill tank water. Use a low foaming cleaner/degreaser to clean
the fry tank. Follow the instructions on the side of the package.
4. Solution level must be between the MIN and MAX levels on the fryer tank.
5. Set the temperature knob to 200°F or for the recommended solution being used. Allow
solution to simmer for about 15 to 20 minutes.
6. Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to
neutralize alkaline left by the cleaner. Solution level must be between the MIN and
MAX level on the fryer tank.
8. Bring the solution to a simmer only, turn the thermostat off. Allow to stand for a few
minutes.
9. Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot
water. All traces of cleaner must be removed. Dry the tank thoroughly.
10. Close the drain valve and add shortening. Follow the FILLING TANK WITH
SHORTENING procedure in this manual. The fryer is now ready for use.
When the fryer is cool, inspect annually. Check the flue and clear any obstructions.

Service in the US and Canada

Check www.vulcanequipment.com
VULCAN-HART

BOIL OUT PROCEDURE

Do not use chlorine or sulfate/sulfide cleaners.
Hot oil and hot parts can cause burns. Use care when operating,
cleaning, and servicing the fryer.
Spilling hot fryer compound can cause severe burns. Do not
move fryer without draining all frying compound from the tank.

FLUE VENT INSPECTION

for the closest service office.

MAINTENANCE

-15-
F-45385 Rev. C (9-15)