Six Head Open Fryer
Volume 2
Equipment, Cleaning, and Maintenance
28 – Six Head Open Fryer
L20-242 Rev 2 (06/03)
June 22, 2003
5 Clean Surfaces
Scrub all cook pot surfaces, element brackets and plate,
drain port, and all other areas with a scrubbing or knob
brush.
Make sure the brushes do not scratch the finish
on the fryer.
– Scrub fryer baskets with scourer.
Rinse the cook pot surfaces with cold water.
– Take fryer baskets or racks to sink and rinse with water
ONLY.
If carbon deposits are still on the cook pot or baskets,
spray again with cleaner, allow to react for 15 to 20
minutes, scrub and rinse with cold
water.
Open the drain valve and drain the solution into a
stainless steel stockpot or filter tank.
Do not drain cooker cleaner solution into an aluminium
stockpot or shortening filter unit, as it will corrode them.
Caution
Be very careful when handling stockpot or filter tank filled
with cleaner to prevent splashing on skin, clothing, or in
eyes.
6 Neutralize Fryer
Pour the solution from the stainless steel stockpot or
filter tank down a floor drain, and then place the stockpot
or filter tank under the fryer drain valve
7 Rinse and Dry
Close the drain valve.
To neutralize the fryer:
– Pour
1gal
3.78 l of cold water into a large saucepan.
– Add neutralizer according to specified amount and mix
thoroughly in the water.
– Dip a cloth in the neutralizer and wipe all of the surfaces
of the fryer, including the baskets and/or racks.
– Wipe the tray that was used.
– Pour neutralizer over all of the surfaces in the cook pot.