1. Rotate the knob counter-clockwise to the
ON or PILOT positions.
Depress and rotate the knob clockwise to
turn the valve OFF.
Turn off the manual shut-
incoming gas supply line.
Turn the operating thermostat to the OFF
position.
Depress and turn the gas valve knob to the
OFF position.
Wait at least 5 min
accumulated gas to disperse.
Fill the frypot with oil, shortening or water
to the bottom OIL LEVEL
the frypot back.
NOTE:
If solid shortening is used, pack
the shortening into the frypot,
voids.
Company Name Here,
Otherwise Delete Box
OFF
ON
PILOT
OFF
ON
PILOT
PILOT Position ON Position
9. Open the manual shut-off valve on the incoming
gas supply line and rotate the gas valve knob to
the PILOT position.
10. Push and hold the knob in and apply a lighted
match or taper to the pilot burner head. (If the
fryer is equipped with a piezo ignitor,
repeatedly press the piezo ignitor button while
depressing the gas valve knob until the pilot
lights.)
11. Continue to hold the knob in for about 60
seconds after the flame appears on the pilot.
Release the knob. The pilot should remain lit.
Daily Operation
1. Ensure the frypot is filled with oil or shortening to
the lower of the two oil level lines embossed on the
back wall of the frypot. NOTE: If solid shortening
is used, pack the shortening into the frypot to the
lower line.
2. With the pilot lit, push down and slowly turn the gas
valve knob to the ON position.
3. Rotate the operating thermostat knob to the desired
frying temperature. The burner should light and
burn with a strong blue flame.
Fryer Shutdown
•Turn the operating thermostat to the lowest
temperature and turn the gas valve knob to the
OFF position.
1. Do not allow grease to accumulate or harden on the
frame, body, or flue of the fryer. Clean the fryer
inside and out with a solution of detergent and hot
water daily.
2. Filter the cooking oil by draining the frypot through
a filter cone at least daily. After the oil has been
drained from the frypot, remove any residue from
the pot, using a scraper if necessary.
3. Clean the frypot at least once each week by filling it
to just below the upper oil level mark with water.
Add one cup of detergent and bring the solution to a
boil. Allow the solution to simmer for 10-15
minutes, then drain and rinse the frypot with clean
water twice. Add ¼ cup of white vinegar to the last
rinse to neutralize any alkalinity remaining from the
detergent. Wipe the frypot surfaces with a dry towel
before refilling with cooking oil. If the fryer is not
to be used immediately after cleaning, it is suggested
that the inside of the frypot be wiped down with a
light coat of cooking oil to prevent rust and the pilot
extinguished.
