Table of Contents
Advertisement
CHAPTER 3: INSTALLATION AND OPERATION
3.4.1 Pan Preparation and Operation (cont.)
4. After ensuring the filter pan is correctly
positioned under the drain tubes, move the
red handle into the open position to drain the
frypot into the filter pan. Drain ONLY one
frypot at a time. The filter pan is designed to
hold the contents of one frypot only.
Note: A drain-flush option is available on
some 3-battery and larger frying systems,
according to model. The drain-flush prevents
sediment from clogging the drain line in
multi-batteried systems.
third (or fourth) frypot, close the drain valve
(red handle) to all frypots. Ensure all other
valves (red and yellow handles) are closed.
Pull the blue handle to open the flush valve.
After the drain line is clear of sediment
(approximately 2 minutes), push the blue
handle to close flush valve. Re-open the drain
valve (red handle) on the drained frypot and
continue with Step 5.
5. After all oil has drained from the frypot into
the filter pan, pull the yellow handle to open
the oil return lines and activate the filter
pump.
SUFF/UFF FILTRATION SYSTEMS
After draining the
3-15
Move the red drain valve handle into the open
position.
Pull the yellow handle to open the oil return valve
and activate the filter pump.
Advertisement
Table of Contents
