Boiling Out The Frypot - Frymaster GF14 Series Installation & Operation Manual

3. Push the knob in and light the pilot. Continue to hold the knob in for about 60 seconds
after the flame appears on the pilot. Release the knob. The pilot should remain lit.
If the pilot fails to remain lit, wait five minutes before attempting to re-light.
4. With the pilot lit, push down and slowly turn the knob to the ON position (see Figure 2
on Page 3-1).
5. The burner should light and burn with a strong blue flame. Once the burner has been lit,
it is controlled by the thermostat.
If the pilot and main burner go out, the fryer(s) must be completely shut down
3.2

Boiling Out the Frypot

To ensure that the frypot is free of any contamination resulting from its manufacture,
shipping, and handling during installation, the frypot must be boiled out before first use.
Frymaster recommends boiling out the frypot each time the oil or shortening is changed.
1. Before lighting the burner, close the frypot drain valve and fill the frypot with a mixture
of cold water and boil-out solution or detergent. Fill to the lower oil-level line.
2. Light the fryer in accordance with the lighting instructions in Section 3.1.
3. Simmer the solution for one hour.
Never leave the fryer unattended during the boil-out process. If the boil-out
solution boils over, turn the fryer off immediately and let the solution cool for
a few minutes before resuming the process. To lessen the chance of boil
over, turn the fryer's gas valve knob to the PILOT position occasionally.
4. After the solution has simmered for one hour, turn the gas valve knob to the PILOT
position and allow the solution to cool.
5. Add one gallon (3.8 liters) of cold water and stir. Drain the solution into a suitable
container and clean the frypot thoroughly.
Do not drain boil-out solution into a shortening disposal unit or portable filter
unit. These units are not intended for this purpose, and will be damaged by
CAUTION
CAUTION
at least five minutes before re-lighting.
DANGER
WARNING
the solution.
3-2