Specifications

GRM SERIES GAS FRYERS
VULCAN-HART F-31233 Rev. N (June 2013)
-15-
CLEANING
Hot oil and hot parts can cause burns. Use care when operating,
cleaning, and servicing the fryer.
Daily
Clean your fryer regularly with the tank brush along with a damp cloth, and polish with a
soft dry cloth. If regular cleaning is neglected, grease will be burned on and discolorations
may form.
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They
can be minimized by applying a cleaner that will leave a thin oily or waxy film.
 Clean all exterior surfaces of your fryer at least once daily.
 Use a damp cloth with warm water and a mild soap or detergent.
Do not use chlorine or sulfate/sulfide cleaners.
 Rinse thoroughly, and then polish with a soft dry cloth.
 Keep the fryer exterior clean and free of accumulated grease to prevent stubborn
stains from forming. If regular cleaning is neglected, grease will be burned on and
discolorations may form.
 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
provided tank 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.