CHAPTER 6: OPERATING INSTRUCTIONS
6-2
7. Add sufficient cold water to lower temperature to a safe level. Drain out the solution and clean the
frypot(s) thoroughly.
8. Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and dry inside of pot
thoroughly to remove all residual water.
CAUTION
All drops of water must be removed from frypot before filling with cooking oil.
6.3 Filling With Cooking Oil
Note: Cooking oil/shortening capacity of H14, H17, and H22 Series fryers is 50 lbs. (25 liters) at
70°F (21°C). The capacity of the H14 Submarine fryer is 47 pounds.
Before filling the frypot(s) with cooking oil/shortening:
1. Close the frypot drain valve.
2. Place the power switch(es) to the OFF position.
3. Remove the basket support rack..
4. Fill the empty frypot(s) to the bottom oil-level line.
5. Replace the basket support rack on top of the heating element.
6. Place the ON/OFF switch to the ON position.
7. Set the controller for normal cooking temperature.
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