Fryer Filtering

QUICK REFERENCE

Fryer Filtering: Vats #1 and #2 Three times per day (10:00 AM, 2:00 PM, & 8:00 PM)

Vats #3 and #4 After every three drops

Boil out: Tuesday Night

Q.A. Standard: There should be no excessive smoking or foaming when heated to proper temperature. Food cooked in the shortening should not appear greasy and should have no rancid taste or odor.

TOOLS NEEDED

Long black L-shaped brush
Rubber gloves
Long gong brush
Rubber apron
Long white straight brush
Safety goggles
1/3 size, 6-inch-deep pam
Filter rinse hose
Full size sheet pan

HEALTH & SAFETY

All safety equipment should be used when filtering shortening. This includes rubber gloves, rubber apron and safety goggles.
Always turn fryer off before draining shortening
Be careful when filtering fryers. Shortening is hot!
When removing the nozzle or filter rinse hose always place a full-size sheet pan under the nozzle or hose, covering the shortening, to prevent splashing of hot shortening
Always use shortening caddy to discard shortening
Always position the filter pan properly under the drain valve to prevent splashing of hot shortening
Hold nozzle carefully to avoid excessive splashing of hot shortening or burns could result
NEVER discard grease from the grill or fryer anywhere other than in the grease caddy or grease barrel outside
Never leave the filter hose unattended. DO NOT stick the filter hose inside the fryer and walk away.

DAILY FILTERING (HENNY PENNY FILTER MACHINE)

Fryer vats #1 and #2 should be filtered three times a day: 10:00 AM, 2:00 PM, and 8:00 PM
Fryer vats #3 and #4 (chicken fryers) should be filtered after every 3 drops
Turn off fryer to be filtered
Put on rubber gloves, rubber apron and safety goggles
Always position the filter pan properly, under the drain valve, to prevent splashing of hot shortening
Using the long gong brush, stir up the particles in the shortening
Open the drain valve very slowly half a turn
Slowly continue to open the drain valve to the full open position
As the shortening drains from the cook pot, use brushes to scrape and clean the sides of the cook pot and the heat tubes or heating elements. If the drain fills with breading, use long white straight brush to push excess breading into the drain pan.
Position the return line over empty fryer
Move the pump switch to the pump position
Fill 1/3 full with shortening
Use the long gong brush to rinse down sides of vat
Drain the fryer of shortening and debris
Close the drain valve and pump shortening back into the fryer
If the amount of shortening in vat #2 or #3 is not up to the fill level then it should be topped off with shortening from vat #1 and new shortening added to vat #1 to bring it up to the fill line
The shortening must be up to the fill line before turning fryer on
Turn fryer back on and allow it to reach full temperature before turning off the next fryer
Repeat the process on the other fry vats

BRUSH STORAGE

Place a 1/3 size, 6-inch-deep pan in the back of the fryer
Place all 3 filter brushes in the pan
The brushes should always be stored in the pan when not in us
Remove the pan at close each day for cleaning

USING THE FILTER RINSE HOSE

Extreme caution must be used when filtering with the rinse hose. The hose must be held firmly the entire time the pump is running.
Turn off fryer to be filtered
When removing the nozzle or filter rinse hose always place a full-size sheet pan under the nozzle or hose, covering the shortening, to prevent splashing of hot shortening
Never leave the filter hose unattended. DO NOT stick the filter hose inside the fryer and walk away.
Pull the collar back on the quick-disconnect located on the back of the fryer wall. Attach the filter rinse hose into the quick-disconnect fitting. Open the drain valve.
The unit will not pump unless the faucet (return line) or the rinse hose is connected
When the vat has emptied, point the hose nozzle down into the fry pot, and move the pump switch to the pump position. Hold nozzle carefully to avoid excessive splashing.
Rinse the fry pot interior, especially hard to clean areas like the fry pot bottom and behind the heating elements
After sufficient rinsing, turn the pump switch to the OFF position

Close the drain valve
Detach hose, and raise the fitting end of the hose high for a minute to allow remaining shortening in the hose to drain back into the fry pot
Only connect and disconnect the filter rinse hose when the pump switch is in the OFF position. Failure to do this will result in severe burns from hot shortening spraying from the fittings. Also, use protective gloves to avoid burns.
Close the drain valve and pump shortening back into the fryer

DAILY CLEANING HENNY PENNY FILTER MACHINE

When filtering at the end of day polish oil for 10 minutes by leaving drain open and pump recirculating.
Disassemble machine
Scrape the filter using the Masterscoop
Do not wash filters
Do not use soap or degreaser to clean any filter or fryer part/component that comes in contact with oil. Use hot water only.
Allow to air dry
Do not reassemble machine with filter paper until all parts are completely dry

DAILY CLEANING HENNY PENNY FILTER MACHINE

Every Tuesday night, discard filter and replace with a clean filter
Insert clean/dry filter screen inside Masterfil Filter and align with hole.
Fold flap to the bottom of filter and securely seal with filter envelope clips. The fully assembled filter can now stay completely assembled for one full week (next filter change).
Install and tighten suction pipe onto filter. Ensure pipe is tight and properly aligned so as not to pump/suck air.
Place complete filter screen assembly back into filter drain pan
Replace cover and slide pan back into place beneath the fryer

SHORTENING CHANGE

Shortening must be monitored by the store’s General Manger. The following would indicate it is time to discard the shortening in a vat: Color too dark, Excessive smoking, Greasy product, Burnt or rancid taste and/or odor.
Put on rubber gloves, rubber apron and safety goggles
Turn off fryer to be filtered
Start by draining the shortening
Pump this shortening into the grease caddy and discard into the grease container outside
NEVER discard grease from the grill or fryer anywhere other than in the grease caddy or grease barrel outside
When transporting the shortening caddy ensure you are always wearing all safety equipment. This includes rubber gloves, rubber apron and safety goggles.
When grease caddy needs emptying, roll the caddy to the dumpster area.
Open lid on the black grease container inside the dumpster area
Ensure the lip of the caddy is over the edge of the grease container before dumping- Failure to do so will cause grease spillage.
Once emptied, close lid of container and roll caddy back into the store and place in designated spot.

BOIL OUT

Boil out is completed every Tuesday night
For a full fryer
- Pour 32 ounces of Dawn Heavy Duty Degreaser into the fryer
For a split vat fryer
- Pour 16 ounces of Dawn Heavy Duty Degreaser into the fryer

Fill the fryer to the fill line with water

Turn fryer “ON” and allow water to reach a temperature of 200°F
Never allow fryer temperature to exceed 200°F. Check the temperature often by pressing the temperature button.
When the temperature reaches 200°F, immediately turn the fryer off and let the cleaning solution work for 30 minutes
During the cleaning process, loosen stubborn soils by brushing the walls of the fryer with the long gong brush. Remember to brush heating coils.
Open the drain valve. Drain and discard solution into the mop sink
Close the drain valve. Pour 2 gallons of cool water into fry vat. Scrub the walls of fry vat with the long gong brush to remove soils.
Scrub stubborn soiled areas with an abrasive pad
Rinse all surfaces thoroughly with cool water
Open the drain valve. Drain and discard solution into mop sink
Thoroughly dry any remaining moisture from fry vat using a clean dry towel.
Leaving chemical residue in a fry vat will cause accelerated shortening breakdown
Close drain valve and refill fryer with new shortening
Turn the fryer on and return to the normal operating temperature
Skim and remove any carbon particles from the surface of shortening