Wells WFPE-30F Installation, Operation And Maintenance Manual page 14

B. FILTERING OIL
IMPORTANT: Filtering the cooking oil helps to ensure the quality of the food product.
Careful observation of the finished food product will help you determine your optimal filtering
frequency. (Example: filter the oil after each six loads of fresh breaded product.)
NOTE: Your Wells fryer filtration system is designed to filter hot liquid shortening ONLY.
Water, cleaning agents or other liquids will damage the FILTER PUMP.
Oil should be at 300ºF (149ºC). DO NOT attempt to filter cold oil.
DO NOT store oil in the FILTER RESERVOIR overnight, or other extended period.
DO NOT attempt to pump oil less than 300ºF. The filter pump will not pump cold oil through
the filter paper. Pumping cold oil will result in premature failure of the FILTER PUMP.
1. Press the POWER SWITCH (item 1) to the FILTER position. The heating elements will
de-energize.
2. Remove and examine the FILTER RESERVOIR. Verify that a serviceable sheet of FILTER
PAPER is properly installed, and that the SUCTION TUBE O-RING is in place and in good
condition. Install the FILTER RESERVOIR ASSEMBLY into the FRYER, making sure the
SUCTION TUBE is properly seated in the SUCTION RECEPTACLE.
3. Press the FILTER PUMP SWITCH (item 6) to the ON position to start the FILTER PUMP.
4. Slowly rotate the DRAIN VALVE LEVER (item 11) to the OPEN( vertical) position.
The oil will drain from the kettle, and the filter pump will circulate the oil through the filter paper,
returning it to the kettle.
IMPORTANT: Do not leave the FRYER unattended during the filtering process.
Continuously monitor the oil level in the reservoir to avoid overflowing the reservoir
and spilling oil on the floor.
BURN HAZARD / HOT OIL SPLATTER
PROTECTIVE CLOTHING AND GLOVES MUST BE WORN DURING
Hot oil may splatter, which could result in serious injury.
CAUTION: BURN HAZARD
THE FILTER RESERVOIR MAY BE HOT.
WEAR INSULATED GLOVES OR ALLOW THE FILTER
RESERVOIR TO COOL BEFORE TOUCHING IT.
CAUTION:
THE FILTERING PROCESS.
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