Hi, i’m Brad Sheehan from Stoddart Manufacturing, the Australian distributor for Anets. Today, what I want to talk to you about is how
to use the Filtermate filtering system. First of all, what we need to do
is turn the unit on. So what we need to do is come down here, and turn the pilot
to the ON position and activate the sparker. Once the pilot is lit, hold your thumb
here for about another 15 seconds until the whole light stays on.
Okay, now the pilot is on. So we turn to the ON position and the thermostat is set
here at 180 degrees – our frying temperature. We’ll wait for this to heat up, and then we’ll come back to the How-To Use the Unit. The Filtermate filter system is made up of a 14GS.CS fryer The 14GS.CS fryer has a copper heat sink
studs stapled to the outside of the frytank. It has over 430 of them. This makes it extremely efficient because as the flame comes up, it’s caught in the copper studs –
transferring the thermo efficiency straight into your cooking oil. Also the 14GS.CS fryer is fully insulated, and the whole unit excluding the bank is
all of stainless steel construction. That’s the standard finish that we offer with the Filtermate system. Okay, now we are ready to filter the oil. What we need to do before we start the filtering process, is to turn the fryer back off. So what we do here is just turn the gas controller to the OFF position, and
just to be safe let’s also turn that to the pilot position. What we need to do is
let the oil cool down from our cooking temperature of 180C. We should leave it
for at least 30 minutes for the oil to cool down, or if we’re going to fill the
first thing in the morning preheat the oil for about 20 minutes.
Don’t filter from cold start because the oil will be too thick and too heavy. But never filter the oil at 180 degrees because it is way too hot and it’s very dangerous.
Okay, so what we need to do is prepare the filter drawer before the filter paper.
So what I need to do is just disconnect the power here, disconnect the quick
disconnect coupling, and pull our Filtermate system out, remove the lid, get that neatly out of the way. So now what i’ll need to do is prepare the filter with
the filter envelope. So remove the suction out of the way, remove our frame. This
locks the envelope in position. Slide the frame into the envelope, fold the envelope over, clamp the
envelope into position like that. Now put that back into the filter drawer screw the suction connection back onto
the envelope. We supply sample packs of the filter aid powder, for you to polish
and extend your oil life. How the powder works is all the nasties which are in
the oil which you cannot see, it gummies them up and it ensures that they get
caught on the filter paper to extend your oil life. So what we simply do is
just sprinkle some of it directly onto the filter paper, about half the
sample packet. We also supply this for you after your sample packets have run
down. Okay, all i have to do now is push the filter drawer back into position, pop my lid on, power back in quick disconnect coupling back on, drawer in position. Now, draining the oil. This is a filter drawer. And activate the pump, and now through the continuous filtering process in conjunction with the powder, all those nasties will now be gummied up, and it will polish the oil, so there will be the additional oil life. If we are using a good quality oil like we are using here – a brand called Frytoll – we should double our oil life by filtering every night or every
morning, once a day minimum. You’ll now see the oil is recirculating,
washing down the sidewalls, back into the deep cold zone. We will let the filtering
process take place for about four to five minutes, that’s all we need to do to polish and clean our oil.
We could also transfer the oil from this vat to that vat, by simply turning the pump off
and activating this pump switch here. So that would transfer the oil from here,
now into this frypot. Once the oil has filtered for three to four minutes, what we have to do these close the drain valve allowing the oil now to pump back into our frypot. You see here that the oil is starting to
fill back up to the top of the fryer. Once the oil pump starts to splutter and pump some air back into the system, we know that we’ve drained our oil totally from the Filtermate drawer, and we are ready and good to go to start frying again. Now you’ll see that we’re starting to
pump air, so there’s no more oil left in our Filtermate drawer. So what we do is we
simply come back down here, turn the pump to the OFF position.
Another option we have standard with the Filtermate units is we supply it with a
washdown hose. So what we do is we disconnect the quick disconnect coupling,
and we connect this one into position. So we just simply lock that on. The oil is
being dumped into the filter drawer. So now I activate the pump, turn it on, and now i can wash down my frypot. So if I had a heavily soiled frypot, because i’ve been frying heavily all day on a Friday night. I can wash down the complete frypot totally
hands-free. Make sure I get my whole frypot totally clean. I can also use this to drain my oil, to dump my oil. So when the oil is totally finished and then, what I could do is I could place the wand directly into a 20L container. That right here activates the pump, and just put my oil, which should be dead, into the 20L container. So again it’s a hands-free operation.
Okay, as I mentioned before every Anets system comes standard with a drain hose.
So what I’m going to do here is illustrate to how we now want to
dispense the oil which you’ve been used for now over two weeks, and no longer has any life in it. So all i’ve done here is quick disconnect coupling straight on,
turn the pump on, and as you can see we just discharge the oil directly from the
Filtermate filter drawer, straight into our 20L container.
What I’ve done to make sure it’s safe is i have left the oil cool down in temperature,
so I’m not draining the oil here at 180 degrees. The oil is probably
sitting at around about 60 or 70 degrees, so it’s still liquid enough to run
smoothly, but safe enough to dispense into the drum. What we’re left with is our filter paper and
our filter drawer system. The filter paper would last with this, Two Bank unit, two
filters. What we’d do is we’d initially filter the cleanest oil, and then filter the
dirtiest oil at the end, and now what I am going to do is discard the filter paper,
and show you how we can also wash down the bowls. Okay, one of the other nice
features of the Filtermate filter drawer system, is that once we are
finished with the filtering process what we can do is actually lift and remove the
stainless steel bucket for cleaning. So now what I could do, is I could take it
to the pot wash area outside, steam clean it, or tip the remaining residue into my
grease bucket. You’ll see here that the side is conveniently notched so that I
can pour the oil and I’ll run smoothly into a bucket or into a grease trap.
Okay, now we are going to cover the general frying using the 14 GS.CS fryer here. The
best way to get your production in any deep fryer is to not double dip your basket,
sustains the production. So you put the first basket in, and we wait roughly
about 30 seconds before we put the next basket in. Always leave your fries to the side – never leave your cooked
product or uncooked product above the oil, because what will happen is the humidity from
the oil will actually make the chips turn soggy. Okay, so now what we do is we
place the next basket in in. Always give your basket a little bit of a stir so that your fried product doesn’t bond together like a piece of concrete. This will take roughly about two and a half to three minutes to cook, and then I’ll show you the finished product. So now what I’m going to do is
pull out my first basket of fries. See they are nice and golden brown. You can hear the cross fire burner working in the background. The 14GS.CS fryers is so efficient, it’s done cook-offs for football and with his 10mm
frozen cut chips we’ve done 40 kilos of frozen are done in an hour, and the fryer is still ready to go. It’s the design of
the open pot with the copper studs and the way that the flame gets caught
through those copper studs, which transfers all the energy in around the cooking oil. Also the the whole cabinet is fully insulated, which again holds all the heat in and around the frying zone, not coming up through the flue. Okay now we can take out our second basket. The first basket we just need to give a bit of a shake. I’ll get that out of the way, and our second basket here just drain off the oil, bit of a shake. Now we’re good to serve. Now we’re going to fry off some fish. This device is called a fish plate. If
you’re going to do any batter work such as potato cakes, potato scallops, battered
prawns, battered fish, you must have a fish plate. This is ordered an an accessory. Lower the plate in gently. Okay, now for our batter work. So as I said with the fish plate, the idea of the
fish plate is so that your battered product goes down gently into the cooking oil, but it doesn’t stick to the fryer. What we’re looking for battered work is
to quickly seal the batter, to ensure that we steam off the inside of the
product. If we don’t have a fryer which is efficient and seals the batter very
rapidly, what we end up doing is soaking up a lot of the cooking oil and we end
up with a very poor quality tasting piece of fish. Okay, with battered product,
it’s essential you have to turn the product over, help keep the even
browning effect. So just take your time and just gently turn over the product,
and let it continue to cook out. So there you have it: the benefits of using the Anets 14 GS.CS high efficiency fryer in conjunction with a Filtermate filtering system. It will
give you high output, with a beautiful golden finished product. What your customers are looking for is a beautiful, crispy piece of battered fish and crispy chips
every time that’s what I want. I want to taste the flavour.