Specifications

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CLEANING
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,
CLEANING AND SERVICING THE FRYER.
Daily
Clean your fryer regularly 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.
• Rinse thoroughly; 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, nonmetallic scouring pad for particularly stubborn discolorations.
• Always rub with the grain of the stainless steel.
• Do not use a scouring pad or harsh cleaners.
MAINTENANCE
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,
CLEANING AND SERVICING THE FRYER.
WARNING: SPILLING HOT FRYING COMPOUND CAN CAUSE SEVERE BURNS. DO NOT
MOVE FRYER WITHOUT DRAINING ALL FRYING COMPOUND FROM THE TANK.
Fryers should be kept on a regular preventive maintenance schedule. Contact your local Vulcan-Hart
Service office for details.
VENT
When the fryer is cool, inspect annually. Check the flue and clear any obstructions.
SERVICE
IN THE US AND CANADA:
Contact your local Vulcan-Hart Service office or address on the front of this manual.
IN AUSTRALIA:
Contact Hobart Food Equipment PTY. LTD., 16 Hilly Street Morlake, N.S.W. 2137 Australia; P.O. Box
100, Concord N.S.W. 2137; Telephone: [phone]; Fax: [phone]; www.hobartfood.com.au
FORM 31233 REV. A (Apr. 2003) PRINTED IN U.S.A.