INSTALLATION & OPERATIONAL SSHLV MANUAL
24
L20-407 rev.5 (06/19)
9.2.
WEEKLY PREVENTATIVE MAINTENANCE
Performing the preventative maintenance steps above on a daily basis will keep your equipment clean
and safe. On a weekly basis these additional steps should be performed. Wear personal protective
gear when performing preventative maintenance!
1. Turn the fryer off. Allow the oil/shortening to cool to room temperature before pulling the fryer
away from the hood. Hint: This maintenance may be ideal to perform on the day the
oil/shortening is being changed so no oil/shortening is present in the tank or filter.
2. Disconnect the power cord(s), gas hose, retention lanyard and bulk oil line (if present).
3. Wearing your protective gear, pull the fryer away from the hood.
4. Check that vent hood drip cup is empty and not dripping oil/shortening into the flue.
5. Check that the hood baffles are clean and not dripping oil/shortening into the flue.
6. Clean the fryer sides, back and the flue area, it may be necessary to use a non-abrasive pad to
scour and a putty knife to scrape the oil/shortening buildup. With a clean damp cloth and food
grade detergent wipe the area clean.
7. Wipe up any excessive oil/shortening on the power cord(s) and gas hose with a dry cloth.
8. Check flue pipe for any foreign debris/object and remove if found.
9. Reattach power cord(s), gas hose, retention lanyard and bulk oil connection (if present) push
fryer back under the hood.
9.3.
MONTHLY PREVENTATIVE MAINTENANCE
Food debris and oil/shortening can build up inside the tank. Performing the monthly preventative
maintenance steps below will keep your equipment safe and at peak performance. If you are
producing high quantities of fried food and/or frying heavily battered food, it may be necessary to clean
these components more than once a month.
9.3.1. BOIL OUT PROCEDURE
Wear protective gloves and clothing when cleaning and draining the appliance. Oil/shortening,
water or steam may spatter and will cause injury to personnel.
1. Read the “operation” section of this manual prior to filling or operating the appliance.
2. Turn the appliance off. Drain all the oil/shortening from the tank into a container and allow it to
cool. The container must be large enough to hold the entire contents of the tank and must also
be able to withstand 400
°
F (205
°
C) temperatures.
3. To drain the tank of manual models, drain the tank by pulling the blue handle out.
4. To drain the tank of automatic models, push and hold the key to enter the Fryer Control
Menu. Press the #1 key. The message will display on the control. .
5. Press the #6 key (YES). The drain will open and the oil will drain into the container. The
control will display .
6. Remove baskets, tank rack and basket hanger for cleaning.
7. Remove and discard any large debris inside the tank.
8. Close the drain valve. On manual models, the drain can be closed by pushing the blue handle
in all the way. On automatic models, press the #6 key (YES). The drain will close, the control
will display .
9. Fill the tank with water and place the appliance into boil mode:
Turn the appliance ON. As the water heats up, the controller will recognize that there is water
in the tank and automatically enter boil mode. To enter boil mode manually, press the Temp
Key then keys 2, 1, 2 for degrees F or 1, 0, 0. for degrees C. The display will read ‘BOIL’.
10.
Once the water reaches a simmer, follow the directions of the boil out product that you are
using.
