4
Cleaning / Maintenance
14
Blue Seal Evolution Series GT45 / GT46 / GT60
©
Moffat Ltd, January 2007
Revision 1/
Weekly Cleaning
a. Proceed as for “Daily Cleaning” to drain and
filter the tank. Do not refill the tank with
frying medium until it has been cleaned as
shown below.
b. Fill the fryer with cold water to the normal fill
level and add a high quality commercial
cleaner that has been specifically formulated
for fryers.
All purpose cleaners are not
recommended.
NOTE:
Never use a caustic or lye solution, as this will
leave a fat destroying film on the tank.
c. Heat the water to approximately 80-90°C.
d. Clean the fryer baskets at the same time by
simply immersing them in the cleaning
solution. Allow the fryer to soak for 5-10
minutes or as directed on the cleaner
instructions. Remove the baskets and turn
OFF the main burners.
e. Scrub the baskets and fryer tank lightly, but
vigorously with a stiff nylon bristle brush to
remove any remaining deposits.
DO NOT
use a wire brush, as this will scratch
the sides
.
f. Empty the fryer and rinse thoroughly with
water. Use a 1 part vinegar to 15 parts
water solution to rinse the tank and
neutralise any cleaner residue. Use a weaker
solution of up to 1 part to 25 water if this
proves unsuitable for the cleaner being used.
g. Rinse the tank thoroughly with water, drain
and dry. Refill the tank with new filtered
frying medium.