Filtration; Filter Preparation - Frymaster FLYMASTER KSCFH18E Installation & Operation Manual

KSCFH18E COOL ZONE SERIES ELECTRIC FRYERS
CHAPTER 6: UNDER FRYER FILTER (UFF) FILTRATION
6.1 General
The on-site supervisor is responsible for ensuring that operators are made aware of
the inherent hazards of operating a hot oil filtering system, particularly the aspects
of oil filtration, draining and cleaning procedures.
The KSCFH18E is equipped with the Under Fryer Filter system (UFF). The shortening should be
filtered at least daily or even more frequently if cooking is heavy. This ensures the longest life
possible for the shortening, gives better taste to the food being prepared, and minimizes flavors
being transferred from batch to batch.
To conduct filter operations with the KFC-1 Cooking Computer installed on the fryer,
ALWAYS leave the computer ON when filtering. The computer must sense the drain valves
opening and closing in order to allow fryer operation.
For consistent product quality, convenience and long-term savings, use a high-quality liquid
shortening or vegetable oil.
If using solid shortening, always ensure the return lines are clear before turning off the filter pump.
Hang any flexible lines up to drain, as solid shortening will solidify as it cools and clog the lines.

6.2 Filter Preparation

Assemble tools to be used for filtering. These are supplied with the filter starter kit:
Frypot Brush - used to clean frypot sides, heating elements, and to dislodge sediment during
filtration or shortening/oil change.
Clean-Out Rod - used to dislodge heavy debris in the drain tube (when needed).
Filter Powder.
Filter Paper.
The following tools are not required, but are recommended to make the filtering task easier.
Measuring Cup - used to measure filter powder.
Stainless Steel Crumb Scoop – for removing large debris from shortening/oil prior to
filtering.
Note: Always wear oil-resistant, insulated gloves and/or protective gear when working with
hot oil.
WARNING
6-1