INSTALLATION OPERATING & MAINTENANCE INSTRUCTIONS
Gas Fryer (LPG Unit)
7
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CAUTION:
Clean exterior of regulator at least once a month. Make sure the vent opening is open
and not blocked in any way. Failure to do so will cause variations in pressure. Your unit will not
function as well and it could shorten the life of the product.
ATTENTION:
Nettoyer l'extérieur du régulateur au moins une fois par mois. Assurez-vous que
l'orifice de ventilation est ouvert et n’est pas obstrué de quelque façon que ce soit. Le non-respect
de cette précaution causera des variations dans la pression. Votre unité ne fonctionnera pas
comme elle devrait et cela pourrait raccourcir la vie du produit.
CLEANING
Initial Cleaning
Always clean equipment thoroughly before first use. Clean the protective oil from the bright parts and
interior of tank with an appropriate de-greasing solution.
Daily Cleaning
1. Always turn unit o
ff
and allow it to cool completely before cleaning.
2. Never clean unit by immersing it in water.
3. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule
corresponding to how hard the kettle is used. Cleaning should be done at a least once a week.
4. Strain the frying compound into a clean container. Make sure there is no compound le
ft
in tank. (If
the tank is le
ft
empty for more than 2 minutes, shut the pilot o
ff
. If this is not done, the tank may be
damaged.)
5. Add water to the "MAX" line.
6. Add any good grade of cleaner following cleaner instructions.
7. Turn the thermostat to 75°F(dial “°F” position). Let the heating unit bring the solution to a boil.
8. Boil long enough to loosen or dissolve all varnish or carbon deposits. This should take
approximately 30 minutes.
9. Turn the unit o
ff
. Make sure pilot is turned o
ff
at this time.
10. If necessary, clean the thermostat probes using a long-handled fiber or plastic brush and mild soap
solution.
11. Rinse with clean water to remove all cleaning mixture.
12. Rinse the inside of the tank with 2 cups of vinegar.
13. Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed since
even a trace of cleaner le
ft
inside the tank will contaminate the fry compound.
14. Dry thoroughly.
15. Cover the tank if compound will not be added until a future date.
16. Clean all exterior surfaces of unit on a regular basis with a damp cloth. Thin films of oil subjected
to frying temperatures quickly form into gummy consistency. In order to avoid these gum
formations, clean the surfaces on a regular basis.
17. To remove discolorations or oil film, a non-abrasive cleaner may be used.
