35 SERIES GAS FRYERS
CHAPTER 4: FILTRATION INSTRUCTIONS
4-1
4.1 Draining and Manual Filtering
DANGER
Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an appropriate
container for disposal.
If your fryer is not equipped with the built-in Filter Magic II Filtration System, the cooking oil or shortening
must be drained into another suitable container. FOR SAFE, CONVENIENT DRAINING AND DIS-
POSAL OF USED COOKING OIL OR SHORTENING, FRYMASTER RECOMMENDS THE USE
OF THE FRYMASTER SHORTENING DISPOSAL UNIT (SDU). THE SDU IS AVAILABLE
THROUGH YOUR LOCAL DISTRIBUTOR.
1. Ensure the gas valve is off.
2. 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.
3. Position a metal container with a sealable cover under the drainpipe. The metal container must be able
to withstand the heat of the cooking oil/shortening and hold hot liquids. If you intend to reuse the oil or
shortening, Frymaster recommends that a Frymaster filter cone holder and filter 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.
4. Open the drain valve slowly to avoid splattering. If the drain valve becomes clogged with food parti-
cles, use the Fryer’s Friend (poker-like tool) 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 Fryer’s Friend. This will damage the drain
valve ball and prevent the valve from sealing securely, resulting in a leaky valve.
5. 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.
6. Close the drain valve securely and fill the frypot with clean, filtered or fresh cooking oil or solid
shortening to the bottom OIL-LEVEL line.
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