13
Maintenance
CLEANING
WARNING Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the
fryer.
Clean your fryer regularly with the tank brush along with a damp cloth, and polish with a soft dry cloth. If regular
cleaning is neglected, grease will be burned on and discolorations may form. Fingerprints are sometimes a
problem on highly polished surfaces of stainless steel. They can be minimized by applying a cleaner that will
leave a thin oily or waxy film.
•
Clean all exterior surfaces of your fryer at least once daily.
•
Use a damp cloth with warm water and a mild soap or detergent.
NOTICE Do not use chlorine or sulfate/sulfide cleaners.
• Rinse thoroughly, and then polish with a soft dry cloth.
• Keep he fryer exterior clean and free of accumulated grease to prevent stubborn stains from forming.
If regular cleaning is neglected, grease will be burned on and discolorations may form.
• Remove discolorations by washing with any detergent or soap and water.
•
Use a self-soaping, non-metallic scouring pad for particularly stubborn discolorations.
•
Always rub with the grain of the stainless steel.
•
Do not use a metallic scoring pad or harsh cleaners.
BOIL OUT PROCEDURE
AS REQUIRED:
1.
Drain the tank as described under DRAINING THE TANK.
2.
Once the shortening has been drained, flush out scraps and sediment with a small amount of warm
shortening, using tank brush. Allow the tank to drain thoroughly.
3.
Close the drain valve and fill tank with water. Use recommended Boil-Out solid degreaser low foaming
cleaner tablets which can be ordered from your local dealer. Follow the instructions on the package.
NOTICE Do not use chlorine or sulfate/sulfide cleaners.
4.
Add commercial boil-out solution. Solution level must be between the MIN and MAX levels on the fryer
tank.
5.
Set thermostat to the temperature recommended for the solution being used. Allow solution to simmer for
about 15 to 20 minutes.
6. Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to neutralize alkaline left by
the cleaner. Solution level must be between the MIN and MAX level on the fryer tank.
8. Bring the solution to a simmer only, turn the thermostat off. Allow to stand for a few minutes.
9.
Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water. All traces of
cleaner must be removed. Dry the tank thoroughly.
10.
Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING procedure in
this manual. The fryer is now ready for use.
