BKI FKM Installation And Operation Manual page 34

Electric Pressure Fryer
2. Drain the clean shortening into an adequate storage container. (Allow the shortening to cool to
room temperature before attempting storage.)
3. CLOSE the drain and fill the fryer pot with HOT water to the shortening level fill mark. Do not
overfill by allowing the water level higher than the fill mark.
4. Add ½ cup (4 ounces) of BKI cleaner.
5. Wash down the inside of the pot and lid with the pot brush to loosen the sediment.
6. Set the temperature of the solution as follows:

For an FKM or FKM-F – Place the FILTER/OFF/FRY switch to the FRY position. Press the
START/STOP button on the digital timer to cancel the STIR OIL function unless the STIR OIL
function is operating in the –OFF mode. Set the thermostat to a temperature of 190º F.

For an FKM-FC – Position the FILTER/OFF/FRY switch to ON. Press PROG (program), type
1733, and press ENTER. The fryer pot will heat to a temperature of 190º F during the CLEAN
cycle to allow the CLEAN function to be performed. NOTE: The fryer pot must be below 255º
F to enter the CLEAN mode.
7. Bring the cleaning solution to a rolling boil and maintain the boil for 5 minutes.
8. Place the FILTER/OFF/FRY switch to OFF.
9. Scrub the inside of the fryer pot and inside of the lid again.
10. Before draining the cleaning solution, remove the filter bag, screen and pipe connections from
the filter vat. This must be done before draining the cleaning solution. NEVER pump water or
detergent through the filter system.
11. After 15 minutes, slowly open the drain valve. Drain the solution into the filter vat and discard.
12. Rinse the pot with hot water, using the pot brush to remove remaining sediment, drain and
discard.
13. Close the drain and refill the fryer pot with hot water to the proper level.
14. Add approximately 4 to 6 ounces of distilled (white) vinegar to develop a neutralizing solution. Stir
the solution briefly. Leave in the pot for three to five minutes and discard. NOTE: Foaming of
shortening after boil-outs is caused by failure to follow proper neutralizing procedures.
15. Repeat steps 12 through 14 as needed to remove all traces of cleaning solution.
16. Rinse the pot again with Cool water, drain and discard.
Damage to the fryer could result if the fryer pot is not completely dry before filling
with shortening. Refill the fryer pot with shortening ONLY when it is completely
dry.
17. Dry the fryer pot, lid, and filter vat COMPLETELY.
18. Close the main drain and fill with new shortening to the proper level.
32
Maintenance