– 9 –
Siphoning
1.
Turn the fryer OFF and allow the shortening to cool.
2.
Place the siphon assembly (Fig. 3) so that the short tube rests on the bottom of the tank and the
long tube projects down through the hole in the grease trough.
3.
Tie the filter bag to the end of the long tube.
4.
Provide a metal container of sufficient capacity at the end of the long tube inside the storage
compartment.
5.
To start the siphoning action, push the stopper inside the bowl closed.
6.
Fill the bowl with clean liquid shortening.
7.
Pull the stopper to allow shortening to start draining.
8.
Push the stopper closed before all the shortening is drained from the bowl.
To stop draining, pull the stopper and empty the bowl completely.
Fig. 3
CLEANING
Daily
Clean the exterior of your fryer regularly with a damp cloth and polish with a soft dry cloth. If regular
cleaning is neglected, grease will be burned on and discolorations may form. These may be removed
by washing with any detergent or soap and water. A self-soaping scouring pad may be used for
particularly stubborn discolorations. Always rub with the "grain" in a horizontal direction.
Keeping the fryer exterior clean and free of accumulated grease will prevent stubborn stains from
forming. Wash all exterior surfaces at least once daily. Use a cloth with warm water and a mild soap
or detergent. Follow with a clear rinse, then dry.
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. To use these cleaners, simply
wipe on, then remove excess with a soft dry cloth. After using, subsequent fingerprints usually
disappear when wiped lightly with a soft dry cloth or with a cloth containing a little of the cleaner.
If the surface is heavily soiled to start with, wash first with soap or detergent and water.
PL-40541
