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55
OPERATION
2. During the cooking process, fat from the chicken will drip into the interceptor tray and funnel into the fat basin.
Basin
Figure 62
DRAINING THE SYSTEM
The fat basin must be drained and the interceptor tray must be cleaned after each cook cycle. For high volume pro-
duction Blodgett recommendeds purchasing an extra fat interceptor tray.
WARNING!!
Do not use spray hose to clean fat separator tray as this will ll the fat separator basin quickly causing a
potential overow. USE CAUTION! BASIN AND LIQUID FAT MAY BE EXTREMELY HOT!
1. When chicken has nished cooking remove from the oven before draining the fat basin.
2. To drain the fat basin, place a temperature resistant vessel under the fat basin drain pipe. Open valve slowly, until fully
open.
Valve Open
Position
Figure 63
Using the Optional Fat Separation System
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