16
MAINTENANCE
EXTERIOR
Painted Surface:
Allow equipment to cool after use and wash with a mild detergent or soap
solution. Dry thoroughly with a dry cloth.
Stainless Steel Surface:
To remove dirt grease or product residue from stainless steel, use
ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thor-
oughly with a clean cloth.
To remove grease and food splatter, or condensed vapors, that have baked on the
equipment apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the
direction of the polishing lines on the metal. Rubbing cleanser as gently as possible in the
direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH
A CIRCULAR MOTION. Soil and burnt deposits which do not respond to the above procedure
can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAIN-
LESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the
surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH,
STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL
TOOLS. Surfaces which are marred collect dirt more rapidly and become more difficult to
clean. Marring also increases the possibility of corrosive attack.
Darkened areas sometimes appear on stainless steel surfaces where the area has
been subjected to excessive heat. These darkened areas are caused by thickening of the
protective surface of the stainless steel and are not harmful. Heat tint can normally be re-
moved by the foregoing, but tint which does not respond to this procedure calls for a vigorous
scouring in the direction of the polish lines, using SCOTCH-BRITE scouring pads or a STAIN-
LESS scouring pad in combination with a powdered cleanser. Heat tint action may be less-
ened by not applying or by reducing heat to equipment during slack period.
CARE AND CLEANING OF YOUR FRYER
NEVER OPERATE THE BURNER WITH AN EMPLY FRYPOT. IT ONLY TAKES A
FEW MINUTES TO COMPLETELY RUIN A FRYPOT THIS WAY, AND THE FRYPOT
WARRANTY IS VOID IF THIS IS DONE.
The frying compound should be filtered at least once a day. If a heavy volume of breaded
food is fried, it may be necessary to filter two or more times a day. This will increase the life of
the frying compound and produce better tasting food. Filter cones are ideal for this and are
inexpensive and readily obtainable from your dealer.
The fryer should be cleaned daily. This operation can be combined with filtering the
frying compound. After the fryer is drained, wipe the inside with a cloth saturated in FRYER ‘N’
GRIDDLE CLEANER, then rinse thoroughly. Wipe dry and put the filtered compound back in
the frypot. The frypot should be boiled out once a week with FRYER ‘N’ GRIDDLE CLEANER
according to directions on the bottle. Each day wipe down the controls and all inside the door
with a damp cloth. Remove the basket hanger and clean at least once a week. This way your
fryer will stay clean and new looking much longer.
Summary of Contents for Legend RD18
Page 42: ...40 SERVICE...
