18
Daily Cleaning
1.
At the end of each day or at the end of each shift, if
the frying schedule is heavy, the frying medium should
be drained and filtered into a receptacle.
2.
Always filter the fryer when the cool zone under the
burners is hot and liquid. A cold fryer heated up won't
drain, because the frying medium in this zone will
remain hard if using solid fat / oils.
3.
Screw the drain extension pipe onto the end of the
drain valve and position a suitable container and filter
under the drain extension pipe.
4.
Do not empty the total contents into one large
container, as this will be dangerous and may be
difficult when lifted up, to pour the hot oil back into the
tank.
5.
Alternatively use a Filter-Max.
6.
Slip a muslin or other suitable bag over the drain valve.
Crumbs will be caught in the bag but frying medium
will strain freely through into the
receptacle.
7.
Open the drain valve slowly to minimise
splashing, and take care not to overfill
the container.
8.
If necessary, use a drain stick to stir up
any solid medium into the top medium
to melt it.
9.
When the tank has been drained, use a
ladle or small pan with a handle and dip
into the hot frying medium from the
receptacle and pour around the sides
and bottom of the tank to wash out
crumbs and particles adhering to the
tank.
10. Continue to dip and pour until all crumbs are washed down and into the filter bag.
11. Open the drain valve fully and check for any particles or crumb residue lodged in the valve. Clean
out with a stiff nylon brush. Do not use a wire brush or metal rods as these damage the seating in
the valve and will eventually lead to valve leakage. If the obstruction in the valve cannot be
removed with a brush, use a wooden probe to dislodge the obstruction.
12. Wipe all exterior panels with a cloth dampened with detergent and rinse off any residue with clean
warm water.
13. Clean the Control Panel with a damp cloth lightly moistened with a solution of water and a
commercial quality foodservice approved detergent.
14. Once the daily cleaning operation is completed, close the drain valve and pour the frying medium
back into the tank and continue the days work.
15. Cleaning the tank takes less time than frying one load of potatoes and will pay dividends in food
quality and saving of frying medium.
Locking Slide
Fig 6
Locking Slide
Fig 7
Cleaning and Maintenance
WARNING:
HOT OIL WILL BURN - DO NOT RUSH THIS JOB.
