5–4
WARNING
To prevent injury, ensure adjacent vats that contain oil are OFF and covered prior to
performing a Hot Clean (Boil Out) or Cold Clean (Cold Soak).
WARNING
NEVER drain boil out or cleaning solution into a shortening disposal unit (SDU), a built-
in filtration unit, a portable filter unit, or an OQS (Oil Quality Sensor). These units are
not intended for this purpose and will be damaged by the solution and void the
warranty.
DANGER
When draining cleaning solution into an appropriate METAL container, make sure the
container will hold at least 16 gallons (60 liters) or more, otherwise hot/cold liquid
could overflow and cause injury.
1. Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and dry with a clean
towel. Thoroughly remove all water from the frypot and burners before refilling the
frypot with oil to the bottom OIL-LEVEL line.
DANGER
Ensure that the frypot is completely free of water before filling with oil. When the oil is
heated to cooking temperature, water in the frypot will cause splattering.
5.4.3 Check FilterQuick™ Controller Set Point Accuracy
1. Insert a good-grade thermometer or
pyrometer probe into the oil, with the end
touching the fryer temperature-sensing
probe.
2. When the controller product icons are visible
(indicating that the frypot contents are within
the cooking range), press the
button
once to display the temperature and setpoint of the oil as sensed by the temperature
probe.
3. Note the temperature on the thermometer or pyrometer. Actual temperature and
pyrometer readings should be within ± 5ºF (3ºC) of each other. If not, contact a Factory
Authorized Servicer for assistance.
High Limit Probe Temperature Probe
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