DAILY FILTERING
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Filter shortening at least once a day. Refer to the instructions provided with
your filtering equipment.
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A cold fryer will not drain properly. Always filter shortening between 250°F and 350°F. The
shortening in the cold zone area will remain hard if the heat is only on for a few minutes. If
necessary, use a clean-out rod to carefully stir the hard shortening to an area above the cold
zone where it will melt. Use a tank brush to help clear sides and tubes of debris.
CLEANING
Clean your fryer regularly with a 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.
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Clean all exterior surfaces of your fryer at least once daily.
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Use a damp cloth with warm water and a mild soap or detergent.
Do not use chlorine or sulfate/sulfide cleaners.
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Rinse thoroughly and then polish with a soft dry cloth.
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Keep the 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.
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Remove discolorations by washing with any detergent or soap and water.
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Use a non-metallic scouring pad for particularly stubborn discolorations.
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Always rub with the grain of the stainless steel.
Hot oil and hot parts can cause burns. Use care when operating, cleaning,
and servicing the fryer
.
Hot oil and hot parts can cause burns. Use care when operating, cleaning,
and servicing the fryer
.