Pitco SG6H Equipment, Cleaning, And Maintenance page 21

2
Cooking
1 Cooking
2 Filtering
3
Mid-day – Polish
Open Fryers
1
Filter the
shortening
Volume 2 Equipment, Cleaning, and Maintenance
June 10, 2002
Refer to Product Manual, Volume 1, for the procedure on
the product to be cooked.
Filtering is required, twice per day. Filtering after lunch,
and before polish is recommended. Filtering before shut
down for the night is required.
– Drain shortening into filter tank.
– Turn the pump ON, and flush frypot to remove all
crispies.
– Turn the pump OFF
– Clean cook pot with damp towel.
– Close drain valve.
– Pump-up shortening into cookpot.
After cooking each batch, use the skimmer to remove
any food particles from the surface of the shortening.
If volume dictates, cleaning and filtering may be required
more often to prevent the cold zone from filling with
cracklings and flour. When cleaning the frypot, all
crispies must be removed from the cool zone to prevent
them from sticking to the chicken
Drain shortening into filter tank
– Flush Crispies
– Clean cook pot with damp towel
Refill the frypot.
Six Head Open Fryer
Six Head Open Fryer – 21
L20-242 Rev 0 (7/02)