Close drain valve completely before filling the fry pot
When the fryer is new, fill the fry pot with water and clean thoroughly (see “Weekly Cleaning” on page
15) in order to remove protective coatings and any foreign matter
The recommended solid shortening capacity for the fry pot (35, 55 or 60lbs) is described on the serial
plate (which is located inside the front door).
Remove the basket support frame when filling the fry pot with solid shortening
When solid shortening is used, be careful not to bend, break, or twist the thin capillary wires of the sens-
ing elements located in the fry pot.
Pack solid shortening into the zone below the tubes, all spaces between the tubes, and at least an
inch above the top of the tubes before lighting the fryer. If any air spaces are left around the heat tube
surfaces when the heat is turned on the tube surfaces will become red hot, burn the solid shortening,
weaken the fry pot, and could result in a fire.
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4
To prevent burning or scorching the solid shortening, keep the thermostat set at the lowest
temperature until all the solid shortening between and above the tubes has been melted. Additional
solid shortening can then be added until the desired frying depth has been reached replace the basket
support frame over the fry pot heat tubes
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CAUTION
• NEVER ATTEMPT TO MELT A SOLID BLOCK OF SHORTENING ON TOP OF THE HEAT TUBES .
• NEVER START THE BURNERS WHEN THE FRYPOT /S EMPTY.
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SHUTDOWN PROCEDURE:
Standby: Turn knob on the combination gas valve to the “PILOT” position. At this setting, only the pilot burner will remain ignited; shutdown:
turn knob on the combination gas valve clockwise, press down on the knob and continue to turn to the “OFF” position. Complete.
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WARNING
1. DO NOT overfill fry basket
2. Carefully turn lower baskets into oil
3. Only turn items frying once while cooking
4. When cooking french fries or onion rings, etc., shake the basket (carefully, to avoid splattering oil) to keep
items in basket separated while cooking
5. Battered foods should be dropped carefully, one at time, into fry basket or oil
6. If using basket, dip it first into the hot oil to prevent batter from building up on the baskets surfaces
7. When cooking is complete, remove basket or food items from oil. Hang basket on rear hanger
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WARNING
Hot oil and parts can burns. Use care when operating, cleaning and servicing the fryer
1. Filter oil at least once a day. Refer to the instructions provided with your filtering equipment
2. A cold fryer will not drain properly; Always filter oil between 254°F and 350°F (123°C and 177°C)
3. The shortening in the cold zone area will remain hard if the heat is only on for a few minutes. if necessary,
use a clean-out rod to carefully stir the hard shortening to an area above the cold zone where it will melt
4. Use the tank brush to help clear sides and tubes of debris
13www.brikaequipment.ca
FILLING THE FRY POT
