Alto-Shaam ASF-60G Installation, Operation And Maintenance Manual page 17

C A U T I O N
KEEP A CONTAINER OF COLD WATER ON HAND
DURING BOIL-OUT IN CASE OF BOIL-OVER. IF BOIL-
OVER IS IMMINENT, IMMEDIATELY TURN OFF MASTER
POWER SWITCH AND POUR COLD WATER INTO FRYPOT
TO QUICKLY REDUCE SOLUTION TEMPERATURE.
7. Add boil out solution. Carefully follow the
manufacturer's directions for mixing the boil-out
solution.
8. Turn the Master Power Switch (located behind the
front access door) to the "ON" position and press the
CONTROL RESET
9. Wait until the LED reads "HEAt", then press the
BOIL OUT button
10. When 192°F (89°C) is reached, the LED will display
"bOIL", the temperature will be maintained. Using
a separate timer, allow the frypot to boil-out for 10
minutes.
11. After the 10 minute boil-out period, turn the Master
Power Switch located behind the front access door to
the "OFF" position.
12. Wearing protective gloves to avoid burns, scrub the
inside of the fypot with a long-handled scrub brush.
13. Place another empty and dry mobile oil drawer
or heat safe container under the drain. Rotate the
drain to the "OPEN" position. The handle should
be rotated counterclockwise until it stops. Allow
the boil-out solution to completely drain into mobile
oil drawer or a heat safe container. Discard boil-
out solution. Return the drawer to the fully-inserted
position beneath the fryer.
14. Making sure the drain is "OPEN", rinse all boil-out
solution from fry pot, drain, burner holes, etc. Follow
the boil-out solution manufacturer's additional
boil-out instructions to rinse the frypot in order to
neutralize boil-out cleaner residue. Discard rinse
solution.
15. There may be residual boil-out solution in the oil fill-
hole and tube. This must be flushed out and discarded
separately before filling the tank with new oil to avoid
contamination of new oil.
.
on the control panel.
Gas F ryer Operati on & Care Manual • 15
B O I L - O U T P R O C E D U R E
For filtration-equipped fryers: Place a small amount of
clean, liquid oil in the clean fat drawer. Pump a small
amount of oil through the the system. While wearing
heat resistant gloves, catch the oil that is pumped
through the fill hole inside frypot with paper towel.
Drain the oil. Rinse fry pot with a small amount of
water.
For units without a pump or filtration system: Pour a
small amount of oil into the the fryer and drain it into a
separate container. Rinse frypot and frypot drain with
water.
C A U T I O N
ENSURE THERE IS NO WATER IN THE FRYPOT
BEFORE FILLING WITH OIL/SHORTENING. WHEN
COOKING COMPOUNDS ARE HEATED TO COOKING
TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE
OIL TO SPLATTER AND MAY BE A BURN HAZARD.
16. Following the boil-out and rinse procedure, wipe
dry all accessible interior metal surfaces and interior
accessories with a clean, dry cloth to remove
remaining moisture. Clean and dry the fry baskets
separately.
NOTE:
Make sure the inside of the frypot, the
drain opening and all parts that come
into contact with new oil/shortening are
as dry as possible.
17. Wipe the exterior of the fryer cabinet with a
degreaser/sanitizer suitable for use on food contact
surfaces. Always follow the manufacturer's
instructions and/or mixing directions for proper
solution strengths.
Wipe exterior stainless steel surfaces with the grain
of the metal and avoid the use of abrasive pads, steel
wool, or metal implements.
18. Rotate drain to "CLOSED" position.
19. Replace the oil filter if equipped with filtration system.
(See instructions on pages 19.)
20. Fill tank with new oil or shortening.
O P E R A T I O N