4. OPERATING INSTRUCTIONS Cont’d
WEEKLY
a)
Completely drain the fryer vessel into either the filter or steel container. Do not
use a plastic bucket or glass container.
b)
Clean the vessel with a good grade of cleaner or hot water and a strong
detergent.
d)
Bring to a rolling boil, turn the heat down and let the mixture stand until
deposits and/or carbon spots can be rubbed off with the Teflon brush.
e)
Scrub the tank walls, then drain the vessel and rinse in clear water.
f)
Refill with clear water and boil again.
g)
Drain, rinse and dry thoroughly
h)
Refill with cooking oil or frying compound as directed above.
PERIODIC
Your “Cool Zone” Deep Fat Fryer should be checked and adjusted periodically by a
Qualified service personnel as part of a regular kitchen maintenance program.
STAINLESS STEEL
All stainless steel body parts should be wiped regularly with hot, soapy water during
the day and with a liquid cleaner designed for this material at the end of each day.
CAUTION
do not let water splash into the tank of hot oil. It will splatter and can cause
severe burns.
DO NOT USE STEEL WOOL, ABRASIVE CLOTHS, CLEANSERS OR POWDERS!
If it is necessary to scrape stainless steel to remove encrusted materials, soak the
area with hot cloths to loosen the material, and then use a wood or nylon scraper.
DO NOT USE
a metal knife, spatula, or any other metal tool to scrape stainless
Steel. Scratches are almost impossible to remove
IM013B2/p8
