Frymaster FM45E Installation & Operation Manual page 34

7. Simmer the solution for 1 hour.
WARNING
Never leave the fryer unattended
during this process. If the solution
overflows, press the ON/OFF switch to
the OFF position immediately.
8. After the solution has simmered for 1
hour, press the ON/OFF switch to the OFF
position and allow the solution to cool.
9. Drain the solution into a suitable container
(NOT the Filter Magic II filter pan or
Shortening Disposal Unit) and thor-
oughly wipe the frypot with a clean towel.
10. Close the drain valve and fill the frypot
with clean, cold water and drain. Repeat
the rinse process again, then wipe frypot
with a clean, dry towel.
DANGER
Ensure that the frypot is completely
free of water before filling with cooking
oil or shortening. When the oil or
shortening is heated to cooking
temperature, water in the frypot will
cause splattering.
Clean Detachable Parts And Accessories
As with the frypot, a deposit of carbonized
oil/shortening will accumulate on detachable
parts and accessories such as baskets, sedi-
ment trays, or fish plates
Wipe all detachable parts and accessories with
a clean cloth dampened with a detergent solu-
tion. (Frymaster recommends the use of
Frymaster Frymaster Frymaster Frymaster
Fryer 'N' Griddle Cleaner, available
through your local distributor, for best results.)
Rinse and thoroughly dry each part.
45 SERIES GAS FRYERS
CHAPTER 5: PREVENTIVE MAINTENANCE
Check Calibration of Thermostat or Analog
Controller Temperature Control Knob
(This check applies only to units equipped
with Thermostat or Analog Controllers)
1. Set the temperature control knob to frying
temperature.
2. Let the burner cycle on and off automati-
cally three times in order for the cooking
oil/shortening temperature to become uni-
form. If necessary, stir to get all short-
ening in the bottom of the frypot melted.
3. Insert a good-grade thermometer or py-
rometer probe into the oil/shortening, with
the end touching the fryer temperature
sensing probe.
4. When the burner starts for the fourth time,
the thermometer/pyrometer reading should
be within ± 5ºF (2ºC) of the temperature
knob setting. If it is not, calibrate as fol-
lows:
a. Loosen the setscrew in the temperature
control knob until the knob will rotate
freely on its shaft.
b. Rotate the knob until the index line on
the knob is aligned with the marking
that corresponds to the thermometer or
pyrometer reading.
c. Hold the knob and carefully tighten the
setscrew.
d. Recheck the thermometer/pyrometer
reading against the temperature control
knob setting the next time the burner
comes on.
e. Repeat steps 4.a. through 4.d. until the
thermometer/pyrometer reading and
knob setting agree within ± 5ºF (2ºC).
5-3