User Manual
www.AvantcoEquipment.com 13
Tough on grease. Tough on carbon. Tempest deep fat fryer cleaner
powder offers thorough boil out of encrusted grease and grime.
6.
Replace the basket support frame (if applicable)
7.
Add oil or shortening to MIN oil level mark on rear of frypot.
8.
To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1.
Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section).
2.
Close drain valve and fill frypot with a solution of warm water and boil-out compound
3.
Relight the fryer and bring the solution to a gentle boil for at least five minutes.
4.
Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots
and burned grease spots can be rubbed off.
5.
Scrub the frypot walls and heat tubes, then drain out frypot and rinse it with clean water.
6.
Refill the frypot with clean water and boil again.
7.
Turn off gas and drain and rinse well until clean.
8.
Wipe dry with a clean cloth.
9.
Refill as specified in the “Filling the Frypot” section (see page 10).
MONTHLY CLEANING
1.
Perform the Weekly Cleaning procedure (see previous section).
2.
Clean around burner and orifices if lint has accumulated.
3.
Visually check that burner carry-over ports are unobstructed.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or
without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any
corrosive cleaner.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply cleanser to a
damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing
cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the stainless steel.
NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not respond to the above procedure can
usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO
NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust and further spoil the appearance of
the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL
TOOLS. Surfaces that are marred collect dirt more rapidly and become more difficult to clean. Marring also increases
the possibility of corrosive attack. Refinishing may then be required.
Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been subjected
to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel
and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but tint which does
not respond to that procedure calls for a vigorous scouring in the direction of the polish lines, using SCOTCH-
BRITE scouring pads or a STAINLESS scouring pad in combination with a powered cleanser. Heat tint action may be
lessened by not applying or by reducing, heat to equipment during slack periods.