Specifications

-16-
CLEANING
WEEKLY
Proceed as above to drain and filter the tank, but do not refill it with oil, until it has been
cleaned as detailed below.
1. Fill the fryer with cold water to the normal fill level and add a high quality
commercial cleaner that has been specifically formulated for fryers. All purpose
cleaners are not recommended. Never use a caustic or lye solution, as this will
leave a fat destroying film on the tank.
2. Switch on the power, ensure elements are down in the tank, and set the
thermostat for 80-90°C.
3. Clean your baskets at the same time by simply immersing them in the solution.
Allow fryer to clean for 5-10 minutes or as directed on the cleaner instructions.
Remove baskets. Switch OFF fryer.
4. Scrub lightly, but vigorously with a stiff nylon bristle brush to remove any
remaining deposits. DO NOT use a wire brush, as this will scratch the sides and
score the elements.
5. Empty the fryer and rinse thoroughly with water. Us a 1 part vinegar to 15 parts
water solution to rinse the tank and neutralise any cleaner residue. Use a
weaker solution of up to 1 part to 25 parts water if this proves suitable for the
cleaner being used.
6. Rinse the tank thoroughly with water, drain and dry. Refill the tank with new or
filtered oil / fat. Fill up to the correct level as stated on page 7.