GILES EOF-20/20, Operation & Service Manual

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53
Cleaning
EOF 20/20
This section describes the cleaning operations for the EOF-20/20. The unit should be cleaned on a daily
basis.
•
DO NOT hose down the unit’s interior or exterior with water.
•
Failure to comply with these DANGER notices will result in death or serious injury,
equipment/property damage, and void the warranty.
!
DANGER
This section describes how to clean the Fry Pot in the unit. This process is referred to as "Boil-Out". A
"Boil-Out" must be performed before cooking with new equipment and should be performed each time liq-
uid shortening is discarded from the unit.
For proper operation of the fryer, the Boil-Out procedure should be carried out every 7 to 14 days.
1. Remove Liquid Shortening from the unit, see Section 5-4.
Removal of Liquid Shortening.
2. Ensure the Drain Valve Handle is pushed in and locked in the
CLOSED position and the Power Switch is in the OFF
position.
3. Fill the Fry Pot with water to the FULL level .
4. Following the directions on the Giles Boil-Out Container, add
the recommend amount of Boil-Out to the Fry Pot.
6
2
1
OR
•
DO NOT under any circumstances leave the fryer unattended during this procedure as heat must
be carefully monitored to prevent the Fry Pot from overflow due to boiling. Overflow of the Fry
Pot may result in serious equipment damage.
!
DANGER
•
If using a cleaner other than Giles Boil-Out pay close
attention to the instructions listed on the container. Many
commercially available cleaners are caustic chemicals
which require special precautions. If used improperly,
these chemicals may cause damage to the fryer and
potential injury to the user.
!
CAUTION
1
2
1
2
1
6. Cleaning
6-01. Boil-Out Procedure (Cleaning the Fry Pot)
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