User Manual
16
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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 OIL.
2. Once the shortening has been drained, flush out scraps and sediment using the cleaning brush.
3. Close the drain valve and fill tank with water. Use a low foaming cleaner/degreaser to clean the
fry tank. (#999FCBOILOUT) 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. Turn off main burners and let the solution stand. Scrub the fry pot walls and heat tubes.
Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water
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 OIL procedure in this manual.. Rinse thoroughly
with clear, hot water. All traces of cleaner must be removed.
10. Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING proce-
dure in this manual. The fryer is now ready for use.
NOTICE
NOTICE
