Use and Care Manual

 Remove discolorations by washing with any detergent or soap and water.
 Use a self-soaping, non-metallic scouring pad for particularly stubborn discolorations.
 Always rub with the grain of the stainless steel.
 Do not use a metallic scoring pad or harsh cleaners.
BOIL OUT PROCEDURE
Weekly or as required:
1. Drain the tank as described under DRAINING THE TANK.
2. Once the shortening has been drained, flush out scraps and sediment using the cleaning brush.
3. Close the drain valve and fill tank water. Use a low foaming cleaner/degreaser to clean the fry
tank. Follow the instructions on the side of the package.
Do not use chlorine or sulfate/sulfide cleaners.
4. Solution level must be between the MIN and MAX levels on the fryer tank.
5. Set the temperature knob to 200°F or for the recommended solution being used. Allow solution
to simmer for about 15 to 20 minutes.
6. Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to neutralize
alkaline left by the cleaner. Solution level must be between the MIN and MAX level on the
fryer tank.
8. Bring the solution to a simmer only, turn the thermostat off. Allow to stand for a few minutes.
9. Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water.
All traces of cleaner must be removed. Dry the tank thoroughly.
10. Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING
procedure in this manual. The fryer is now ready for use.
MAINTENANCE
Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer.
Spilling hot fryer compound can cause severe burns. Do not move fryer without draining all
frying compound from the tank.
FLUE VENT INSPECTION
When the fryer is cool, inspect annually. Check the flue and clear any obstructions.
Troubleshooting Chart: