FRY BASKET CAPACITY:
90,000 BTU fryer model: Recommended pounds per basket are 1.5 lbs. (0.7 kg).
120,000 BTU fryer model: Recommended pounds per basket are 2.5 lbs. (1.1 kg).
150,000 BTU fryer model: Recommended pounds per basket are 3.0 lbs. (1.4 kg).
CLEANING - NOTE:
It is important to clean and maintain the unit daily. Checking the unit daily can help avoid serious
accidents. Stop using if there are problems with the unit. Check the condition of the unit before and after each use.
Before using: Is the machine tilted?
Is the control panel damaged?
During use: Is there a strange smell or noise?
Is the flame color normal?
Any light back or flameout?
1. Before cleaning, please turn off all gas valves.
2.
It is important to clean the burners and drip tray(s) regularly.
3. Clean the stainless steel surface with warm soapy water daily and rinse it dry. During cleaning, do not clean the stain-
less steel surface with abrasive detergent, brush or scraper etc. The residual iron scale may cause rusting.
4.
Do not clean the surface with a chlorine cleanser (bleach, hydrochloric acid etc.). Do not clean the floor where the unit is
installed with corrosive substances (e.g. KCL).
5.
Clean off the dirt and debris on the burners and baffle regularly.
6. Do not modify the ventilation volume needed during combustion.
7. Accumulation of the iron substance (e.g. Material that formed by iron rust dissolving in water in the pipe, especially when
the device is not used for a long time.). Therefore, to avoid accumulation of such substance, clean the food swill that is
difficult to clean with stainless steel scraper or a brush containing no iron substances instead of steel brush.
8.
Keep substances containing acidic ingredients (vinegar, lemon juice, spices, salt, etc.) away from the stainless steel
components. Acidic vapor from these solutions will damage the surface of the device.
9. A complete cleaning every day will ensure good usage and extend the life of the unit. Clean the unit with a wet towel
containing suds or a detergent, rinse it with water and dry it with a clean cloth. Do not clean the device with steel brush,
which may cause rust. Keep parts that are made of iron dry or will rust.
10. Cleaning the stainless steel surface: grease stains can be wiped away with sponge.
11.
To avoid rusting of the unit, please make sure that the residual salt inside or outside the device is cleared away.
12. After cleaning, to avoid short-time incomplete combustion, the fire hole of the burner should be clear.
13.
Turn off the main gas valve if item is not going to be used for an extended period of time.
14.
If item is not going to be used for an extended period of time, it is best to clean fully and store in a well ventilated area.
BOIL OUT PROCEDURE:
1. Drain the tank as described under DRAINING THE OIL.
2. Once the shortening has been drained, flush out scraps and sediment using the provided tank brush.
3.
Close the drain valve and fill tank water. Use a low foaming cleaner/degreaser to clean the fry tank. Follow the
instructions on the side of the package.
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. Drain the cleaning solution from the tank.
7.
Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to neutralize alkaline left by the cleaner.
Solution level must be between the MIN and MAX level on the fryer tank.
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. Rinse thoroughly with clear, hot water. All traces of cleaner must be
removed. Dry the tank thoroughly.
10. Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING procedure in this manual. The
fryer is now ready for use.
Gas Fryer
s
A Professional Line of Commercial Cooking Equipment
