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J1C,

MJ15

OPERATION,

SERVICE

AND

PARTS

MANUAL

J1C/MJ15

Gas

Fryers

Frymaster

Frymaster

L.L.C.,

8700

Line

Avenue

71106,

PO

Box

51000,

Shreveport,

Louisiana

71135-1000

318-865-1711

FAX

813-862-2394

Printed

in

the

U.S.A.

SERVICE

HOTLINE

1-80Q-551-8633

Price

$4.00

819-5355

04/94

J1C/MJ15

SERIES

FRYERS

TABLE

OF

CONTENTS

SECTION

DESCRIPTION

PAGE

#

1

Parts

Ordering/Service

Information

.

1

2

Important

Information

.

i

3

Installation

Instructions

.

2

4

Operating

Instructions

.

4

5

Ventilation

and

Clearance

.

6

6

Draining

and

Filtering

Instructions

.

6

7

Preventive

Maintenance.

8

8

J1C/MJ15

Series

Components

.

9

9

Burner

Components

.

10

10

Accessories.

1i

11

Thermostat

Components

.

12

12

Frypot

Components

.

13

13

Fryer

Troubleshooting

Guide

.

14

14

Service

Procedures

.

16

15

Wiring

Diagrams

.21

16

Fryer

Specification

Sheet

.22

United

States

Limited

Warranty

-

The

J1C/MJ15

Series

Fryer

.23

2.

IMPORTANT

INFORMATION

1.

PARTS

ORDERING/SERVICE

INFORMATION

Parts

orders

must

be

placed

directly

with

your

local

Fry

master

Parts

Distributor.

A

list

of

Frymaster

Parts

Distributors

was

included

with

the

fryers

when

shipped

from

the

factory.

If

you

do

not

have

access

to

this

list,

please

contact

the

Frymaster

Service

De¬

partment

at

1-800-551-8633

or

1-318-865-1711.

To

help

speed

your

order,

the

following

information

is

required:

Model

Number:

_

Serial

Number:

_

Type

of

Gas

or

Voltage:

_

Part

Number:_

___

Service

information

may

be

obtained

by

calling

your

local

Factory

Authorized

Service

Center.

A

list

of

these

agencies

was

packed

with

your

fryer.

Service

information

may

also

be

obtained

by

calling

the

Fry¬

master

Service

Department.

When

calling,

please

have

the

following

information

available:

Model

Number:

_

Serial

Number:

_

Type

of

Gas

or

Voltage:

_

Nature

of

Service

Problem:

_

And

other

information

that

may

be

helpful

in

solving

your

service

problem.

PARTS

ORDERING/SERVICE

INFORMATION

CAN¬

ADA

-

Garland

Commercial

Ranges,

Ltd.,

1177

Ka-

mato

Road,

Mississauga,

Ontario

L4W1X4.

NOTE:

RETAIN

AND

STORE

THIS

MANUAL

IN

A

SAFE

PLACE

FOR

FUTURE

USE.

ADDITIONAL

COPIES

MAY

BE

OBTAINED

FROM

YOUR

AUTHORIZED

SERVICE

CENTER.

INTRODUCTION

The

J1C/MJ15

Series

are

deep-well,

open-pot

fryers

designed

for

cooking

fried

products.

These

models

are

available

in

full

pot

arrangement

manufactured

to

operate

on

the

type

of

gas

specified

by

the

user

(natural,

propane

or

manufactured

gas).

The

instruc¬

tions

contained

in

this

manual

should

be

read

thor¬

oughly

before

attempting

to

operate

these

fryers.

This

equipment

is

made

in

America

and

has

Ameri¬

can

sizes

of

hardware.

All

hardware

metric

conver¬

sions

are

approximate

and

can

vary

in

size.

OPERATING,

INSTALLATION,

AND

SERVICE

PERSONNEL

Operating

information

for

Frymaster

equipment

has

been

prepared

for

use

by

qualified

and/or

authorized

operating

personnel.

All

installation

and

service

on

Frymaster

equipment

must

be

performed

by

qualified,

certified,

licensed,

and/or

authorized

installation

or

service

personnel.

DEFINITIONS

QUALIFIED

AND/OR

AUTHORIZED

OPERATING

PERSONNEL

Qualified

or

authorized

operating

personnel

are

those

who

have

carefully

read

the

information

in

this

man¬

ual

and

have

familiarized

themselves

with

the

equip¬

ment

functions

or

have

had

previous

experience

with

the

operation

of

equipment

covered

in

this

manual.

QUALIFIED

INSTALLATION

PERSONNEL

Qualified

installation

personnel

are:

individuals,

a

firm,

corporation,

or

company

which

either

in

person

or

through

a

representative

are

engaged

in,

and

are

responsible

for

the

installation

of

gas-fired

appliances.

Qualified

installation

personnel

must

be

experienced

in

such

work,

be

familiar

with

all

gas

precautions

re¬

quired,

and

have

complied

with

all

requirements

of

state

and

local

codes.

QUALIFIED

SERVICE

PERSONNEL

Qualified

service

personnel

are

those

familiar

with

Frymaster

equipment

and

have

been

authorized

by

The

Frymaster

Corporation.

All

authorized

service

personnel

are

required

to

be

equipped

with

a

com¬

plete

set

of

service

parts

manuals

and

stock

a

mini¬

mum

amount

of

parts

for

Frymaster

equipment.

A

list

of

Fry

master

Factory

Authorized

Service

Cen¬

ters

was

included

with

the

fryer

when

shipped

from

the

factory.

If

you

do

not

have

access

to

this

list,

please

contact

the

Frymaster

Customer

Service

De¬

partment

using

the

number

listed

on

the

front

of

this

manual.

Failure

to

use

qualified

service

personnel

will

void

the

Frymaster

warranty.

SHIPPING

DAMAGE

CLAIM

PROCEDURE

For

your

protection,

please

note

that

the

Frymaster

equipment

was

carefully

inspected

and

packed

by

skilled

personnel

before

leaving

the

factory.

The

transportation

company

assumes

full

responsibility

for

safe

delivery

upon

acceptance

of

the

equipment.

If

the

equipment

arrives

damaged:

a.

FILE

CLAIM

FOR

DAMAGES

IMMEDIATELY

-

regardless

of

extent

of

damage.

b.

VISIBLE

DAMAGE

OR

LOSS

-

be

sure

this

is

noted

on

the

freight

bill

or

express

receipt

and

is

signed

by

the

person

making

the

delivery.

c.

CONCEALED

LOSS

OR

DAMAGE

-

if

damage

is

unnoticed

until

equipment

is

unpacked,

notify

freight

company

or

carrier

immediately,

and

file

a

"concealed

damage"

claim.

This

should

be

done

within

15

days

of

date

of

delivery.

Be

sure

to

re¬

tain

container

for

inspection.

FRYMASTER

DOES

NOT

ASSUME

RESPONSIBIL¬

ITY

FOR

DAMAGE

OR

LOSS

INCURRED

IN

TRANSIT.

3.

INSTALLATION

INSTRUCTIONS

PROPER

INSTALLATION

IS

ESSENTIAL

FOR

TROUBLE-FREE

OPERATION.

ANY

ALTERA¬

TIONS

TO

THE

EQUIPMENT

VOIDS

THE

FRY¬

MASTER

WARRANTY.

Before

installing

the

new

equipment,

inspect

the

equipment

carefully

for

visible

and

concealed

dam¬

age.

See

Section

2.

The

fryer

installation

area

must

allow

for

a

6-inch

(15

cm)

clearance

at

both

sides

and

back

next

to

com¬

bustible

materials;

0

inches

for

non-combustible

ma¬

terials.

A

minimum

of

24

inches

(61

cm)

should

be

provided

at

the

front

of

the

fryer

for

servicing

and

proper

operation.

Air

for

combustion

enters

the

unit

below

the

cabinet

base.

DO

NOT

BLOCK

THE

AREA

AROUND

THE

BASE

OR

UNDER

THE

FRYERS.

THE

APPLIANCE

AREA

MUST

BE

KEPT

FREE

AND

CLEAR

OF

COMBUSTIBLES.

WARNING

DO

NOT

ATTACH

APRON

DRAIN

BOARD

TO

A

SINGLE

FRYER.

THE

FRYER

MAY

BECOME

UNSTABLE,

TIP

OVER,

AND

CAUSE

INJURY.

FRYER

EQUIPPED

WITH

CASTERS

a.

Frymaster

fryers

equipped

with

casters

must

be

installed

in

a

manner

that

will

allow

the

fryer

drain

line

to

drain

properly.

See

Caster

Installation

In¬

struction

sheet

included

with

fryer

literature

package.

b.

Adequate

means

must

be

provided

to

avoid

the

splashing

of

hot

liquid

without

depending

on

the

gas

connector

and

any

quick-disconnect

device

or

its

associated

piping.

This

can

be

accomplished

by

attaching

restraining

chains/cables

to

the

out¬

side

of

the

front

casters

and

securing

the

chains/cables

to

the

floor.

c.

Ensure

installation

is

made

with

a

gas

connector

that

complies

with

the

latest

editions

of

the

Stan¬

dard

for

Connectors

for

Movable

Gas

Appliances

ANSI

Z21.69

and

Addenda,

Z21.69,

and

a

quick-

disconnect

device

that

complies

with

the

latest

edition

of

the

Standard

for

Quick-Disconnect

De¬

vices

for

Use

With

Gas

Fuel,

ANSI

Z21.41.

NATIONAL

CODE

REQUIREMENTS

Frymaster

gas

fryers

are

manufactured

to

use

the

type

gas

specified

on

the

rating

plate

located

on

the

fryer

door(s).

When

installing

gas

fryers

in

the

United

States,

the

installation

must

conform

with

the

latest

edition

of

the

National

Fuel

Gas

Code,

ANSI

Z223.1.

In

addition,

all

local

codes

must

be

followed.

In

Can¬

ada,

installation

must

conform

with

the

latest

edition

of

Standard

CAN/CGA-B149.1

or

.2,

"Installation

Codes

for

Gas

Burning

Appliances

&

Equipment".

When

installing

any

type

of

gas-fired

commercial

kitchen

equipment,

Standard

No.

96

and

Standard

211

of

the

National

Fire

Protection

Association

must

be

followed

implicitly.

A

copy

of

the

standards

may

be

obtained

from

the

National

Protection

Association,

Battery

March

Park,

Quincy,

Massachusetts

02269.

2

GAS

CONNECTIONS

AND

PIPE

SIZE

The

size

of

the

fryer

gas

supply

pipe

is

very

impor¬

tant.

If

the

pipe

is

too

small,

the

gas

pressure

at

the

burner

manifold

will

be

low.

This

will

cause

slow

re¬

covery

and

delayed

ignition.

The

incoming

gas

sup¬

ply

line

should

be

a

minimum

of

1".

All

single

J1C/MJ15

fryers

require

a

V-i'

connection.

Batteries

of

2

and

3

MJ15

fryers

require

a

1”

connection.

NOTE:

Runs

of

more

than

20

feet

and

more

than

4

fittings

or

elbows

require

an

increase

of

one

pipe

size.

For

gases

with

heating

values

less

than

800

BTU’s

per

cubic

foot,

increase

the

pipe

size

by

1

size.

For

LP

gases,

the

next

smaller

pipe

size

may

be

used.

If

in

doubt

about

pipe

size,

consult

the

local

gas

company.

CAUTION.

Before

connecting

the

new

pipe

to

the

J1C/MJ15

series

fryers,

the

pipe

MUST

be

blown

out

thoroughly

to

remove

all

foreign

particles.

Foreign

particles

in

the

burner

and

controls

may

cause

im¬

proper

and

dangerous

operation.

When

using

thread

compound,

use

very

small

amounts

on

male

threads

only.

Use

a

pipe

thread

compound

that

will

withstand

the

chemical

action

of

LP

gases

(Loctite

PST

56765).

DO

NOT

apply

com¬

pound

to

the

first

2

threads.

This

will

prevent

clog¬

ging

of

the

burner

orifices

and

control

valve.

Make

sure

the

installer

checks

all

gas

plumbing

with

a

soap

solution

for

leaks.

DO

NOT

use

matches,

can¬

dles,

or

other

ignition

materials.

The

fryers

and

individual

shut-off

valves

must

be

dis¬

connected

from

the

gas

supply

piping

system

during

any

pressure

testing

of

the

gas

supply

piping

at

pres¬

sures

equal

to

or

greater

than

Vz

psig

(3.45

kPa)

(13.84

in

W.C.).

The

fryers

must

be

isolated

from

the

gas

supply

pip¬

ing

system

by

closing

its

individual

manual

shutoff

valve

during

any

pressure

testing

of

the

gas

supply

piping

system

at

test

pressures

equal

to

or

less

than

y

2

psig

(3.45

kPa).

AFTER

FRYER

IS

UNDER

FRY

STATION

EXHAUST

HOOD

CAUTION:

DO

NOT

CONNECT

FRYER

TO

GAS

SUPPLY

BEFORE

COMPLETING

STEPS

a

THROUGH

c.

a.

T

o

level

fryers

equipped

with

legs,

screw

out

the

legs

approximately

1

inch.

Adjust

the

legs

should

so

the

fryer

is

level

and

properly

elevated

under

the

exhaust

hood.

For

fryers

with

casters,

there

are

no

built-in

leveling

devices.

The

floor

where

the

fryers

are

installed

must

be

level.

b.

Check

the

serial

plate

on

the

fryer

door

to

deter¬

mine

if

fryer

burner

is

set

up

for

the

proper

gas

type

before

connecting

the

quick

disconnect

or

piping

from

the

building

gas

supply

pipe.

1)

Minimum

incoming

gas

pressure

for

NATU¬

RAL

GAS

is

6

in.

W.C.

(1.49

kPa).

Maximum

incoming

gas

pressure

for

NATURAL

GAS

is

14

in.

W.C.

(3.49

kPa).

2)

Minimum

incoming

gas

pressure

for

LP

GAS

is

11

in.

W.C.

(2.74

kPa).

Maximum

incoming

gas

pressure

for

LP

GAS

is

14

in.

W.C.

(3.49

kPa).

c.

Connect

the

quick

disconnect

hose

or

pipe

from

the

building

gas

pipe

to

the

fryer

quick

disconnect

fitting

under

the

front

of

the

fryer

or

pipe

at

the

rear

of

the

fryer.

d.

Close

the

fryer

drain

valve

and

fill

frypot

with

wa¬

ter

and

boil-out

solution

to

the

OIL-LEVEL

line

at

the

back

of

the

frypot.

Light

the

fryer.

Refer

to

"Lighting

Instructions"

and

"Boiling

Instructions"

in

this

manual.

e.

Test

all

piping

for

gas

leaks.

A

soap

solution

should

be

used

for

this

purpose.

Never

use

a

flame.

WARNING:

IF

GAS

ODORS

ARE

DETECTED,

SHUT

OFF

THE

FRYER

GAS

SUPPLY

AT

THE

MAIN

SHUT-OFF

VALVE,

AND

CONTACT

THE

LOCAL

GAS

COMPANY

OR

AUTHORIZED

SERVICE

AGENCY

FOR

SERVICE.

f.

Burner

operating

gas

pressure

can

be

checked

at

this

time.

See

"Check

Burner

Manifold

Pressure"

in

Section

7

of

this

manual.

1)

Burner

manifold

pressure

for

NATURAL

GAS

must

be

4.0

in.

W.C.

(1.0

kPa).

2)

Burner

manifold

pressure

for

LP

GAS

must

be

10.0

in.

W.C.

(2.50

kPa).

NOTE:

This

should

be

checked

by

the

local

gas

company

or

an

authorized

service

agent.

4.

OPERATING

INSTRUCTIONS

WARNING:

WHEN

FRYERS

ARE

IN

USE,

FRYER

RESTRAINT

CHAINS/CABLES

MUST

BE

INSTALLED

IN

ORDER

TO

PREVENT

THE

FRYER

FROM

TIPPING

AND

SPLASHING

HOT

LIQUID.

THESE

INSTRUCTIONS

APPLY

FOR

FIRST¬

TIME

USE

OF

THE

FRYER

BOILING

OUT

THE

FRYPOTS

Clean

new

frypots

as

follows

before

filling

with

shortening:

a.

Before

operating

the

burner,

close

the

fryer

drain

valve

and

fill

empty

fry

pot

with

a

mixture

of

cold

water

and

boil-out

solution.

Fill

frypot

to

the

OIL-

LEVEL

line.

b.

To

light

the

fryer,

follow

"Lighting

Instructions”

in

this

manual

or

on

the

back

of

the

fryer

door.

c.

Set

thermostat

knob

to

275°F

(135°C)

and

turn

the

fryer

gas

valve

knob

to

the

ON

position.

d.

Simmer

the

solution

for

1

hour.

CAUTION:

Never

leave

the

fryer

unattended

during

the

boil-

out

procedure.

Turn

the

gas

valve

knob

to

the

PI¬

LOT

position

occasionally

to

ensure

the

boil-out

solution

does

not

foam

and

overflow.

e.

After

the

solution

simmers

for

1

hour,

turn

the

fryer

gas

valve

knob

to

the

PILOT

position

and

allow

the

solution

to

cool.

f.

Add

1

gallon

(3.8

liters)

of

cold

water

and

stir.

Drain

the

solution

into

a

suitable

container

and

clean

the

frypot

thoroughly.

h.

Close

the

drain

valve

and

fill

the

frypot

with

clean

water.

Using

a

frypot

cleaning

brush,

rinse

the

frypot

twice

and

wipe

with

a

clean,

dry

towel

after

draining

the

rinse

water.

CAUTION:

REMOVE

ALL

DROPS

OF

WATER

FROM

THE

FRYPOT

BEFORE

FILLING

THE

FRY¬

POT

WITH

SHORTENING.

FILLING

WITH

SHORTENING

J1C/MJ15

Series

fryers

have

a

minimum

of

15

lbs.

(8

liters)

and

a

maximum

of

20

lbs.

(11

liters)

of

short¬

ening

capacity.

a.

Make

sure

the

fryer

gas

valve

is

in

the

OFF

or

PI¬

LOT

position.

b.

Close

the

frypot

drain

valve.

Remove

the

basket

support

rack,

if

required.

c.

Fill

the

frypot

to

the

OIL-LEVEL

line.

When

solid

shortening

is

used,

make

sure

it

is

packed

down

into

the

frypot

cold

zone.

d.

To

melt

solid

shortening

without

scorching,

alter¬

nately

turn

the

burner

ON

for

about

3

seconds

and

OFF

for

about

10

seconds

until

the

shorten¬

ing

is

melted.

If

you

see

smoke

during

this

proc¬

ess,

you

are

heating

too

fast

and

scorching

the

shortening.

This

step

is

not

needed

if

you

use

liquid

shortening.

e.

See

"Lighting

Instructions"

after

filling

frypot

with

shortening.

LIGHTING

INSTRUCTIONS

-

J1C/MJ15

SERIES

FRYER

WARNING:

FRYPOT

MUST

BE

FILLED

WITH

WATER

OR

SHORTENING

BEFORE

LIGHTING.

a.

Turn

the

thermostat

knob

to

the

required

frying

temperature.

b.

Turn

the

gas

valve

knob

to

the

PILOT

position.

See

Figure

1.

Fig.

1

c.

Push

the

knob

in,

light

the

pilot

and

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.

CAUTION:

If

the

pilot

does

not

remain

lit,

wait

5

min¬

utes

before

attempting

to

light

or

relight.

d.

After

the

pilot

remains

lit,

turn

the

knob

counter¬

clockwise

to

the

ON

position.

See

Figure

2.

e.

The

burner

will

now

light

and

is

controllable

by

the

thermostat.

CAUTION:

If

the

pilot

and

main

burner

go

out,

the

fryer(s)

MUST

be

completely

shut

down

at

least

5

minutes

before

lighting.

ACCESSING

FRYERS

FOR

SERVICING

WARNING:

Moving

a

fryer

filled

with

hot

shortening

may

cause

splattering

of

hot

shortening.

Extreme

care

must

be

exercised.

It

is

recommended

that

the

operator

or

servicer

follow

the

draining

instructions

of

this

manual

before

attempting

to

relocate

the

fryer.

a.

Disconnect

the

quick-disconnect

hose.

b.

Remove

restraining

devices

typically

applied

to

the

bottom

or

the

back

of

the

fryer.

c.

Relocate

the

fryer

for

service

accessibility.

d.

After

servicing

is

complete,

reconnect

the

quick-

disconnect

hose.

Attach

the

restraining

devices.

SHUTTING

FRYER(S)

OFF

FOR

SHORT

PERIODS

a.

Open

fryer

door(s)

and

turn

gas

valve

knob(s)

to

the

PILOT

position.

See

Figure

1.

b.

Depress

gas

valve

knob(s)

and

turn

slightly

clockwise.

c.

Release

and

continue

turning

clockwise

to

the

OFF

position.

See

Figure

3.

5

5.

VENTILATION

AND

CLEARANCE

>

One

of

the

most

important

considerations

of

effi¬

cient

fryer

operation

is

ventilation.

Make

sure

the

fryer

is

installed

so

that

products

of

combustion

are

removed

efficiently

and

the

kitchen

ventilation

system

does

not

produce

drafts

that

interfere

with

proper

burner

operation.

The

fryer

flue

opening

must

not

be

placed

close

to

the

intake

of

the

ex¬

haust

fan.

>

The

fryer

must

never

have

the

flue

extended

in

a

"chimney'’

fashion.

An

extended

flue

will

change

the

combustion

characteristics

of

the

fryer

caus¬

ing

longer

recovery

time.

This

frequently

causes

delayed

ignition.

To

provide

air

flow

necessary

for

good

combustion

and

burner

operation,

the

areas

surrounding

the

fryer

front,

sides

and

rear

must

be

kept

clear

and

unobstructed.

>

The

fryer(s)

must

be

installed

in

an

area

with

ade¬

quate

air

supply

and

ventilation.

>

Many

operators

do

not

realize

that

the

finest

ven¬

tilation

system

will

break

down

if

improperly

main¬

tained.

The

duct

system,

the

hood,

and

the

filter

bank

must

be

cleaned

on

a

regular

basis

and

kept

grease-free.

>

Adequate

distances

must

be

maintained

from

the

flue

outlet

of

the

fryer

to

the

lower

edge

of

the

fil¬

ter

bank.

Install

filters

at

an

angle

of

45°.

Place

a

drip

tray

beneath

the

lowest

edge

of

the

filter.

For

U.S.

installation,

NFPA

Standard

No.

96

states

that,

"A

minimum

distance

of

18

in.

(450

mm)

should

be

maintained

between

the

flue

out¬

let

and

the

lower

edge

of

the

grease

filter".

We

recommend

that

the

MINIMUM

DISTANCE

BE

24

IN.

(600

mm)

FROM

THE

FLUE

OUTLET

TO

THE

BOTTOM

EDGE

OF

THE

FILTER

WHEN

THE

APPLIANCE

CONSUMES

MORE

THAT

120,000

BTU

PER

HOUR.

Information

on

con¬

struction

and

installation

of

ventilating

hoods

can

be

found

in

the

NFPA

Standard

above.

A

copy

of

this

standard

may

be

obtained

from

the

National

Fire

Protection

Association,

Battery

March

Park,

Quincy,

Mass.

02269.

6.

DRAINING

AND

FILTERING

INSTRUCTIONS

WARNING:

Use

care

when

draining

and

filtering

shortening

to

avoid

serious

burns.

FILTERING

The

following

procedure

is

recommended

to

drain

and

filter

your

shortening

when

a

filter

machine

is

not

available.

a.

T

urn

the

fryer

gas

valve

knob

to

PILOT.

Screw

the

drain

pipe

(provided

with

fryer)

into

the

drain

valve.

Make

sure

the

drain

pipe

is

firmly

screwed

into

the

drain

valve

and

that

the

curved

end

is

pointing

down.

See

Figure

4.

Fig.

4

b.

Position

a

metal

container

with

sealable

cover

un¬

der

the

drain

pipe.

The

metal

container

must

be

able

to

withstand

the

hot

shortening

and

hold

hot

liquids.

Fry

master

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

that

the

cone

holder

rests

securely

on

the

metal

container.

c.

Open

the

drain

valve

slowly

to

avoid

splattering.

If

splattering

occurs,

exercise

extreme

caution.

d.

If

the

drain

valve

becomes

clogged

with

food

par¬

ticles,

you

may

wish

to

use

the

Fryer's

Friend

(poker-like

tool).

Use

this

tool

from

the

inside

of

the

frypot

ONLY.

See

Figure

5.

Carefully

grip

the

tool

as

far

as

possible

away

from

the

shortening

in

the

frypot.

DO

NOT

hammer

on

the

drain

valve,

this

damages

the

drain

valve

ball.

DO

NOT

insert

the

tool

into

the

front

of

the

drain

to

6

unclog

the

valve,

hot

shortening

will

rush

out

cre¬

ating

an

extreme

hazard.

Fig.

5

CAUTION.

Allow

the

shortening

to

cool

to

100°F

(38°C)

or

lower

before

transporting

the

container

and

removing

the

drain

pipe.

Shortening

temperature

of

140°F

(60°C)

or

higher

will

result

in

severe

burns.

FOR

SAFE.

CONVENIENT

DRAINING

AND

DIS¬

POSING

OF

USED

SHORTENING.

FRYMASTER

RECOMMENDS

THE

USE

OF

THE

FRYMASTER

SHORTENING

DISPOSAL

UNIT

(SDU).

THE

SDU

IS

AVAILABLE

THROUGH

YOUR

LOCAL

DISTRIBUTOR.

e.

After

draining

the

shortening,

clean

all

food

parti¬

cles

and

residual

shortening

from

the

frypot

before

refilling.

f.

C

;e

the

drain

valve

and

refill

the

frypot

with

cluan,

filtered

shortening.