Specifications

-15-
CLEANING
In order to achieve maximum operating results, this fryer should be cleaned regularly and
all controls checked and adjusted periodically by a competent qualified serviceman.
DAILY
At the end of each day or the end of each shift, if the frying schedule is heavy, the
frying medium should be drained and filtered.
Always filter the fryer when the cool zone under the elements is hot and liquid. A cold
fryer heated up won't drain, because the frying medium in this zone will remain hard if
using sold fat / oils.
Ensure the fryers power is turned off at the wall.
To drain, position a suitable container and filter under the drain. Do not empty the total
contents into one large container, as this will be dangerous and may be difficult when
lifted up to pour the hot oil back into the tank. Lift the element assembly up out of the
tank.
Open the drain valve slowly to minimise splashing, and take care not to overfill the
container.
CAUTION - HOT OIL BURNS - DO NOT RUSH
Use a drain stick if necessary to stir up solid fat / oil into the hot top layers to melt it.
When the tank has been drained, use a ladle or similar to rinse the inside of the tank.
This will wash away most of the crumbs and particles stuck to the surfaces. Continue
until all the crumbs have been washed out through the drain and into the filter.
Brush out the drain valve with a stiff nylon bottle brush, close valve and carefully pour
the filtered oil back into the tank.
Wipe all exterior panels with a cloth dampened with detergent and rinse. DO NOT
HOSE DOWN FRYER.
WARNING:
DO NOT ATTEMPT TO MOVE THE FRYER WHILST THE FRYER IS FULL OF OIL.
BEFORE ATTEMPTING TO MOVE THE FRYER, ENSURE THAT ALL THE OIL HAS BEEN DRAINED
FROM THE TANK. REFER TO THE INFORMATION BELOW ON HOW TO DRAIN THE OIL FROM
THE FRYER.