17
MAINTENANCE
Daily Checks and Services
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and
any other indications that the fryer and accessories are not ready and safe for operation.
Inspect the ceramic burner targets. Ensure the targets are in position above each orifice, and
that the flame ignites approximately 2½ inches (60mm) above the orifice. The flame should
strike the center of the target and be a rich blue color. Call your Montague Company Autho-
rized Service Agency if you see any problems.
Clean Fryer Cabinet Inside and Out
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing deter-
gent, removing oil/shortening, dust, and lint from the fryer cabinet.
DANGER
Never attempt to clean fryer during the cooking process or when the frypot is filled with
hot oil/shortening. If water comes in contact with oil/shortening heated to cooking tem-
perature, it can cause the oil/shortening to splatter and severely burn nearby personnel.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least once every day (more
often if the fryer is in constant use). Refer to the Operation Section, Filtration Instructions, for
details.
Quarterly Checks and Services
Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradu-
ally form on the inside of the frypot. This deposit must be periodically removed to maintain your
fryer’s efficiency.
DANGER
Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an appropriate
container for disposal.
Summary of Contents for Legend RD18
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