Daily Start-up

The following steps must be performed daily before turning on the fryer:

  1. Remove night covers from the fryer and store them in the specified location in the restaurant.

  2. Plug in equipment if it was unplugged overnight. Ensure the plug is fully seated into the receptacle.

  3. Carefully lower the basket rest into the vat. This will keep the basket from touching the bottom of the vat.

  4. Check the fryer's oil and ensure it is filled to the proper level in each vat. Room temperature oil should be at the lower level line, cooking temperature oil at the upper level line.

    Overflow Risk

    • The oil may be stirred only during the morning start up procedure. Do not stir the oil at any other time.

  5. Slowly open and check ATO reservoir and fill, if needed. Oil should be filled to the level line. Open and close slowly to prevent spilling.

  6. Turn the POWER switch to ON. The Control Panel will activate. IS POT FULL? message will display. If NO is selected, turn off fryer.

  7. Select YES to begin melt mode. The unit automatically enters melt cycle gradually heating the oil until the oil temperature reaches 230°F (110°C). After reaching 230°F, the heat remains on until the oil temperature is 5°F below set point.

  8. Stir the oil before the first use of the day as it heats up from a cold start. Be sure to stir down into the bottom of the vat.

  9. Check the filter pan to ensure it is clean and reassembled.

  10. When oil has heated up to cook temperature, READY will display on the menu screen, and WF and HB buttons will be selectable.

  11. If the oil was not filtered the night before at shutdown, filter the oil now. Refer to Filtering Instructions.