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16. Dry thoroughly. Replace the tank and lower the pivotal head.
17. Cover tank until ready for use.
18. Keep burner air shutter openings clean.
19. Keep main burner ports clean. To clean burners, boil them in a strong solution of lye water for 15
minutes. Then, either brush or clean gas ports with a sharp pointed metal instrument to ensure
open ports.
Fingerprints
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. Wipe cleaner on and remove
excess with a soft dry cloth. After using, subsequent fingerprints will usually disappear when wiped
lightly with a soft cloth containing a little of the cleaner. If the surface is especially dirty to start with,
wash first with soap or detergent and water.
Burned On Foods and Grease
Soaking with hot soapy water will help greatly to remove burned on foods and grease. Stubborn
deposits can be removed with scouring powder mixed into a paste and applied with stainless steel wool
or sponges.
Precautions
When scraping off heavy deposits of grease or oil from stainless steel equipment, never use ordinary
steel scrapers or knives. Particles of ordinary steel may become embedded in, or lodge on, the surface
of the stainless steel. These will rust, causing unsightly stains. Where it is necessary to scrape, use
stainless steel, wood, plastic, or rubber tools, or stainless steel wool.
FRYING COMPOUND MAINTENANCE
Frying compound life may be extended by following these procedures:
•
Do not salt foods over the fryer.
•
Use good quality frying compound.
•
Filter frying compound daily at a minimum.
•
Replace frying compound if it becomes poorly flavored.
•
Keep equipment and surroundings clean.
•
Set thermostats correctly. Do not use excessively high temperatures.
•
Remove excess moisture and particles from food products before placing in fryer.
•
Dip out several cups of frying compound from the fry tank every day and add fresh frying compound
to replace it.
