Patriot PT-GF100KNG, Installation & Operation Manual

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4: PREVENTIVE MAINTENANCE AND OPERATOR
TROUBLESHOOTING
4.1 Daily Checks and Services
Inspect Fryer and Accessories for Damage
Look for loose wires, 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 burner deflectors to verify that each is positioned directly above its orifice, and that the flame
ignites approximately 2½ inches (60mm) above the orifice. The flame should strike the center of the
deflector and be a rich blue color.
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 detergent,
removing oil/shortening, dust, and lint from the fryer cabinet.
DANGER
Never attempt to clean the 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
temperature, 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 twice every day (more often if the
fryer is in constant use).
4.2 Quarterly Checks and Services
Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradually form
on the inside of the frypot. This deposit must be periodically removed to maintain your fryer’s
efficiency.
Follow the procedures for draining the frypot in Section 3.6, the n follow the “Boiling Out the
Frypot” procedures.