Frymaster FPH17 Series - Page 17

CHAPTER 7: DRAINING AND MANUAL FILTERING
7-1
WARNING
Use care when draining and filtering cooking oil/shortening to avoid serious burns.
7.1 Filtering
If you are using a filter other than a FRYMASTER built-in filter system, consult the filter unit
manufacturer’s operating instructions for the recommended procedures. Instructions for using the
FRYMASTER Footprint systems are included in Chapter 16 of this manual.
7.1.a Manual Filtering
The following procedure is recommended to drain and filter your cooking oil/shortening when a filter
machine is not available:
1. Turn the fryer controller power switch to the OFF position. Screw the drain extension pipe
(provided with the fryer) tightly into the drain valve. Make sure the curved end of the tube is
pointing down.
2. Position a metal container with sealable cover under the drain pipe. The metal container must be
able to withstand the hot cooking oil and other hot liquids and be of sufficient capacity to hold
the contents of the frypot. Frymaster recommends that a Frymaster filter cone holder and filter
cone be used when a filter machine is not available. If you are using the Frymaster filter cone
holder and cone, be sure the filter holder rests firmly on the metal container.
3. Open the drain valve slowly to avoid splattering. If splattering occurs, exercise extreme caution.
4. If the drain valve becomes clogged with food particles, use the Fryer’s Friend (poker-like tool).
Use this tool from inside of the frypot ONLY. Grip the tool on the handle as far as possible
from the hot shortening in the frypot. DO NOT HAMMER ON THE DRAIN VALVE, as this
will damage the drain valve ball.
WARNING
Never run water through built-in filtration system.
DANGER
Do not insert the tool into the front of the drain valve to unclog the valve. Hot oil will rush out,
creating an extreme burn hazard!
CAUTION
Allow the shortening to cool to 100°F (38°) or lower before transporting the container and removing
the drain pipe. Exposure to oil at temperatures above 140°F (60°C) can result in severe burns.
5. After draining the oil/shortening, clean all food particles and residual oil/shortening from the
frypot before refilling.
6. Close the drain valve and refill the frypot with clean (or filtered) oil/shortening.