TF and RF Series
B&S Commercial Kitchens
16
To ensure longevity and continued performance efficiency of your appliance, a good cleaning and maintenance
program is paramount. In general, the use of steel wool, abrasive cloths/cleansers/powders
should not
be used to
clean this appliance
D
AILY
C
HECKS
&
S
ERVICE
•
Look for any foreign materials in burner and fryer pan area, leaks, damaged knobs and any other signs that
the unit is not ready and safe for operation.
•
Inspect burner area and ensure pilots (if fitted) are in position near the burner, and that the pilot flame when
ignited is blue in color and approximately 10-20mm in length.
•
If fitted with thermocouple, ensure pilot flame is in contact with it. Call the manufacturer if you see any
problems.
•
Always ensure that area surrounding pilot and thermocouple (if fitted) is clear of any fats, oils or foodstuffs.
•
Clean the outside of the fryer with a clean, damp cloth soaked with mild detergent to remove any food stuffs,
oils, dust and any other materials.
•
NEVER ATTEMPT TO CLEAN THE FRYER WHILST THE APPLIANCE IS IN OPERATION OR WHEN
FILLED WITH HOT OIL/SHORTENING. IF WATER COMES IN CONTACT WITH OIL/SHORTENING
HEATED TO COOOKING TEMPERATURE, SPATTERING CAN OCCUR, WHICH CAN RESULT IN
SEVERE BURNS TO NEARBY PERSONS/OPERATORS.
•
Clean inside the fryer pan with a dry, clean cloth to remove any accumulations of oil and dust.
•
Cooking oil/shortening used in your fryer should be filtered at least once a day (more if in constant use)
•
Normal usage of your fryer will result in the buildup of carbonized cooking oil will gradually form on the inside
of the fryer pan. We strongly advise this deposit is removed to ensure your fryer is operating efficiently.
Y
EARLY
C
HECKS
&
S
ERVICE
•
The appliance should be inspected and adjusted periodically by a qualified service person as part
of any kitchen maintenance program.
•
B&S recommends that this appliance is inspected at least annually by an authorized service
technician as follows:
o
Inspect the table inside-out for excessive build-up of any fats, oils and foodstuffs.
o
Inspect that the burners and other components (i.e. pilots, thermocouples, etc.) are in good condition
and functioning properly.
o
Inspect all gas connections for leaks and ensure all connections are tightened properly.
o
Ensure burner manifold pressure is in accordance with that specified on the data plate of the
appliance.
o
Inspect all gas connections for leaks and ensure all connections are tightened properly.
o
Check the calibration of thermostat.
In case of difficulties contact B&S Commercial Kitchen Pty Ltd or their authorized service agent.
S
ERVICING
I
NSTRUCTIONS
WARNING!
•
Servicing shall be carried out by authorised personnel
only
. Failure to do so will void the B&S warranty
and may result in damage to equipment or injury to personnel.
•
Before commencing any disassembly/assembly of gas controls, please ensure the gas supply is turned
off (isolated).
F
AILURE TO DO SO WILL VOID THE
B&S
W
ARRANTY AND MAY RESULT IN DAMAGE TO EQUIPMENT OR INJURY TO PERSONNEL
A
BNORMAL
O
PERATION
Any of the following are considered to be abnormal operation and may require servicing;
•
Incomplete ignition of burner/Burner failing to keep alight
•
Pilot is not holding
▪
Check connection of the thermocouple to the control is not loose.
