ULTRAFRYER F-E21-14, Operation Instructions Manual

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GENERAL
Any item of equipment operates better and lasts longer when it is kept clean and properly maintained, and the 14" (356 mm)
electric fryer is no exception. In order for this fryer to provide years of trouble-free service, it must be CLEANED and
MAINTAINED according to the instructions as listed below:
DAILY
1) Clean the fryer surface periodically during operating hours with a solution of sanitizer and hot water, and at closing with
stainless steel cleaner. If necessary, use a dampened type 7447 RED or 7440 BROWN (heavy duty) Scotch brite pad to
remove encrusted material. DO NOT use steel wool, abrasive cloths, cleaners, powders, metal knife, spatula or any other
metal object to scrape stainless steel! Scratches on stainless steel are almost impossible to remove!
2) Filter shortening in each fryer once a day according to Company Policy.
WEEKLY
1) BOIL OUT the fryer vat using Boil Out Compound according to procedures in the cleaning manual provided by the chemical
provider
2) Perform steps 1 and 2 listed above under Daily Cleaning
PN 30A255 June 2014 Rev A
21
CAUTION:
DO NOT ALLOW ANY CLEANING SOULTION / WATER TO SPLASH INTO A VESSEL OF HOT
COOKING OILS AS IT WILL CONTAMINATE THE OIL AND MAY CAUSE THE OIL TO
SPLATTER, CAUSING SEVERS BURNS
CAUTION:
TURN OFF FRYER POWER BEFORE LIFTING HEATING ELEMENTS OUT OF WATER
OR SHORTENING