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Resumen del manual
Screw the drainpipe (provided with your fryer) into the drain valve. Make sure the drainpipe is firmly screwed into the drain valve and that the opening is pointing down. 2. Position a metal container under the drainpipe. The container must be able to withstand the heat of the cooking oil and have a sealing lid. If you intend to reuse the oil or shortening, DEAN recommends that a Frymaster filter cone holder and filter cone be used when a filter machine is not available. If you are using a Frymaster filter cone holder, be sure that the cone holder rests securely on the metal container. 3. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food particles, use the Fryer’s Friend (clean-out rod) to clear the blockage. DANGER DO NOT insert anything into the drain from the front to unclog the valve. Hot oil/shortening will rush out, creating an extreme hazard. WARNING DO NOT hammer on the drain valve with the cleanout rod. This will damage the drain valve ball and prevent the valve from sealing securely, resulting in a leaky valve. 4. After draining the oil/shortening, clean all food particles and residual oil/shortening from the frypot. BE CAREFUL! This material may still cause severe burns if it comes in contact with bare skin. 5. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or melted shortening to the bottom OIL LEVEL line. 3.5 Shut-Down 1. When shutting down at the end of the day, filter the oil or shortening in all fryers and drain the filter lines. Press the POWER switch to the OFF position and allow the fryer to cool. Clean exposed surfaces of the fryer and cover the frypots. 3-3 2. When shutting down for longer than overnight, filter the cooking oil or shortening and then drain it into suitable storage containers or discard it. Press the POWER switch to the OFF position and allow the fryer to cool. Clean the fryer inside and out in accordance with the procedures in Section 3.6. 3.6 Cleaning and Routine Maintenance 3.6.1 Daily 1. Use a clean cloth saturated with a solution of detergent and hot water to remove accumulated carbonized oil/shortening on detachable parts and accessories. Rinse the parts and accessories thoroughly with clean water and wipe dry before reinstalling. 2. Clean all exterior surfaces of the cabinet. DO NOT use abrasive cleansers or steel wool on stainless steel. All stainless steel components should be cleaned daily with hot, soapy water or with a liquid cleaner approved for stainless steel. If it is necessary to remove encrusted materials, soak the area with hot, soapy water to loosen the material, and then use a wooden or nylon scraper if necessary to dislodge the material. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. The resulting scratches will be almost impossible to remove. 3. Clean inside the fryer cabinet with a dry, clean cloth to remove dust and any large debris. Wipe all accessible metal surfaces and components with a cloth dampened with a solution of detergent and hot water to remove accumulated oil/shortening. 4. Filter the cooking oil or shortening and replace if necessary. 3.6.2 Weekly 1. Remove the filter pan, if so equipped, and completely drain the frypot into a steel container. DO NOT drain hot oil into a plastic bucket or glass container. 2. Clean the frypot with a good grade of cleaner or hot water and a strong detergent. Drain the frypot and refill with a solution of water and detergent. Turn the fryer on and bring the solution to a rolling boil. Turn the heat down and let the mixture stand until deposits and/or carbon spots can be removed with the Teflon brush. 3. Scrub the frypot sides, bottom, and heating elements. Drain the frypot and rinse with clean water. 4. Refill the frypot with clean water and boil again. Drain, rinse, and dry the frypot thoroughly. 5. Refill the frypot with cooking oil or shortening in accordance with Section 3.1. NOTE: If the frypot is not to be refilled immediately after cleaning, wipe down the interior of the frypot with cooking oil to prevent rusting. 3.6.3 Periodic Have the fryer checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program. 3-4 FLATBOTTOM SERIES ELECTRIC FRYERS CHAPTER 4: UNDER FRYER FILTER (UFF) OPERATION 4.1 General Upon initial installation and before each use, remove all loose parts from the filter, wash the filter pan and loose parts in hot, soapy water, and dry thoroughly. Cooking oil or shortening should be filtered at least daily, or more frequently if cooking is heavy. This maximizes the useful life of the oil or shortening, imparts a better flavor to the product being prepared and minimizes flavor transfer. WARNING LEAVE FRYER OFF FOR A MINIMUM OF 10 MINUTES PRIOR TO FILTERING TO ALLOW FRYPOT HEAT TO DISSIPATE. FRYPOT DAMAGE CAN OCCUR IF THE OIL IS DRAINED IMMEDIATELY AFTER TURNING FRYER OFF. DANGER THE CRUMB TRAY IN FRYERS E...