Specifications

12
5. CLEANING & MAINTENANCE
5.1 GENERAL: Any piece of equipment
works better and lasts longer when
maintained properly and kept clean.
Cooking equipment is no exception. The
fryer must be kept clean during the
working day and thoroughly cleaned at the
end of each day.
5.2 DAILY: Wash all removable parts.
Clean all exterior surfaces of the body.
Filter the cooking oil and replace if
necessary. The oil should be filtered more
often than daily under heavy use
conditions.
5.3 WEEKLY:
a. Completely drain the fryer vessel into
either the filter or a steel container.
Do not use a plastic bucket or glass
container.
b. Clean the vessel with a good grade of
cleaner or hot water and a strong
detergent.
c. Close the drain valve and refill with
either the cleaning solution or water
and detergent.
d. Bring to a rolling boil, then turn the
heat down and let the mixture stand
until deposits and/or carbon spots can
be rubbed off with the Teflon brush.
e. Scrub the fryer vessel’s walls, bottom
and heat transfer tubes, then drain the
vessel and rinse in clear water.
f. Refill with clear water and boil again.
g. Once boiling is completed, drain the
fryer again, rinse, and dry thoroughly.
h. Immediately refill with cooking oil or
frying compound as directed in
Sections 4.2 and 4.3.
5.4 PERIODIC: The fryer should be
checked and adjusted periodically by
qualified service personnel as part of a
regular kitchen maintenance program.
5.5 STAINLESS STEEL: All stainless
steel body parts should be wiped regularly
with hot, soapy water during the day and
with a liquid cleaner designed for this
material at the end of each day.
a. Do not use steel wool, abrasive cloths,
cleansers or powders!
b. Do not use a metal knife, spatula or any
other metal tool to scrape stainless
steel! Scratches are almost impossible
to remove.
c. If it is necessary to scrape the stainless
steel to remove any encrusted
materials, soak the area first to loosen
the material, then use a wood or nylon
scraper only.
WARNING
DO NOT LET WATER SPLASH INTO THE
TANK OF HOT OIL. IT WILL SPLATTER
AND CAN CAUSE SEVERE BURNS.
CAUTION
DO NOT LET WATER BOIL DOWN TO THE
POINT THAT TUBES ARE EXPOSED AS
THIS WILL DAMAGE THEM.
WARNINGS
IF THE FRYER IS NOT COMPLETELY
EMPTY OF OIL, ADJUSTMENTS,
ALTERATIONS, SERVICE OR
MAINTENANCE CAN CAUSE PROPERTY
DAMAGE AND PERSONAL INJURY.
FIRE DANGER IF GREASE IS ALLOWED TO
BUILD UP. FRYER SHOULD BE WIPED
REGULARLY WITH HOT, SOAPY WATER
DURING THE DAY.