6-2
6.4 Periodic
The fryer should be inspected and adjusted periodically by qualified service personnel as
part of a regular kitchen maintenance program.
Frymaster recommends that the fryer be inspected at least annually by a Factory Authorized
Service Technician as follows:
•
Inspect fryer cabinet inside and out, front and rear, for excessive oil build up and/or oil
migration. Verify that burners and associated components (i.e. gas valves, pilot assemblies,
ignitors, etc.) are in good condition and functioning properly. Inspect all gas connections for
leaks and ensure all connections are properly tightened.
•
Verify that temperature and high-limit probes are properly connected, tightened and functioning
properly.
•
Verify all component box components (i.e. computer/controller, relays, transformers, interface
boards, etc.) are in good condition and free from oil migration build up and other debris. Inspect
component box wiring and ensure all connections are tight and all wiring is in good condition.
Ensure all safety features (i.e. drain safety switches, reset switches, etc.) are present and
functioning properly.
•
Verify that the frypot is in good condition and free of leaks. Verify that frypot tube diffusers are
present and in good condition (i.e. no visible deterioration or damage).
•
Verify that all wiring and connections are tight and in good condition.
Built-in Filtration:
•
Inspect all oil-return and drain lines for leaks and verify that all connections are tight.
•
Inspect the filter pan for leaks and cleanliness. If there is a large accumulation of crumbs in the
crumb basket, advise the owner/operator that the crumb basket should be emptied into a
fireproof container and cleaned daily.
•
Verify that all O-rings and seals (including those on quick-disconnect fittings) are present and in
good condition. Replace O-rings and seals if worn or damaged.
