12
6. 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.
7. Rinse the tank thoroughly with water, drain and
dry.
8. Refill the tank with new filtered frying medium.
Stainless Steel Surfaces
a. With the tank(s) drained, cleaned and dried
as shown above, clean the exterior of the
fryer with hot water, a mild detergent solution
and a soft cloth. Note that the gas control
knobs can be removed to allow cleaning of
the front control panel.
b. Dry all components thoroughly with a dry
cloth and polish with a soft dry cloth.
c. To remove any discolouration, use an
approved stainless steel cleaner or stainless
steel wool. Always rub in the direction of the
grain.
Periodic Maintenance
NOTE:
All maintenance operations should only be carried
out by a qualified service person.
To achieve the best results cleaning must be regular
and thorough and all controls and mechanical
parts should be checked and adjusted periodically
by a qualified service person. If any small faults
occur, have them attended to promptly. Don't wait
until they cause a complete breakdown. It is
recommended that the appliance is serviced every
6 months.
Part 5 Cleaning and Maintenance
WARNING:
DO NOT
A
TTEMPT
TO
MOVE
THE
FRYER
WHILST
THE
FRYER
IS
FULL
OF
OIL
.
B
EFORE
ATTEMPTING
TO
MOVE
THE
FRYER
,
ENSURE
THAT
ALL
THE
OIL
HAS
BEEN
DRAINED
FROM
THE
TANK
. R
EFER
TO
THE
INFORMATION
ON
THE
PREVIOUS
PAGE
ON
HOW
TO
DRAIN
THE
OIL
FROM
THE
FRYER
.
5. Use a drain stick, to stir up any solid medium into
the top medium to melt it.
6. Slip a muslin or other suitable bag over the drain
valve. Crumbs will be caught in the bag but
frying medium will strain freely through bag into
the receptacle.
7. When the tank is empty, use a small tank with a
handle as a ladle and dip into the hot frying
medium from receptacle and pour vigorously
around sides and bottom of the tank to wash
out crumbs and particles adhering to them.
Continue to dip and pour until all crumbs are
washed down and into the filter bag.
8. Open drain valve fully, check for any particles or
crumb residue lodged in the valve. Clean out
with a stiff nylon brush. Do not use wire brush or
metal rods as these damage the seating in the
valve and will cause valve leakage.
9. If the obstruction in the valve cannot be
removed with a brush, use a wooden probe.
10. Clean the control panel with a damp cloth
lightly moistened with a solution of mild
detergent and water. Wipe dry with a clean dry
cloth.
11. Once the daily cleaning operation is
completed, close the valve and pour the frying
medium back into the tank and continue the
days work. Straining takes less time than frying
one load of potatoes and will pay dividends in
food quality and saving of frying medium.
Weekly Cleaning
NOTE:
If the fryer usage is very high, we recommend that
the weekly cleaning procedure is carried out on a
more frequent basis.
1. 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.
2. 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.
3. Heat the water to approximately 80-90°C.
4. Clean the fryer baskets by simply immersing
them in the cleaning solution. Allow fryer to soak
for 5-10 minutes or as directed on the cleaner
instructions. Remove the baskets and turn OFF
the main burners.
5. 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.
Summary of Contents for cf4
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