OWNER’S MANUAL
MAINTENANCE
Q U A L I T Y P R O F E S S I O N A L C O O K I N G E Q U I P M E N T
CLEANING
American equipment is constructed with the best quality materials and is designed to provide durable service when properly maintained. To expect the best performance,
your equipment must be maintained in good condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and degree of usage. Fol-
lowing daily and more extensive periodic maintenance procedures will increase the life of your equipment. Climatic conditions (e.g., salt air) may result in the need for more
thorough and more frequent cleaning in order to keep equipment performing at optimal levels.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry
thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
STAINLESS STEEL PARTS
Do not use steel wool, abrasive cloths, cleaners or powders to clean Stainless Steel surfaces. All Stainless Steel parts should be wiped regularly with hot soapy water during
the day and a Stainless Steel cleaner at end of the day. To remove encrusted materials, soak in hot water to loosen the material. Then use a wood or nylon scraper. Contact
factory, representative or local service company to perform maintenance and repairs.
DAILY CLEANING
1. Turn thermostat knob to “OFF” position.
2. Place hot oil safe container under the drain and drain the fry pot completely.
3. Remove the basket support frame (if applicable) and flush out any sediment remaining in the fry pot with a little hot oil.
4. Wipe off the basket support frame and the inside of the fry pot with a clean cloth.
5. Close drain valve and strain the oil back into the fry pot through several thicknesses of cheesecloth, or filter it out using a filter machine.
6. Replace the basket support frame (if applicable)
7. Add oil or shortening to MIN oil level mark on rear of fry pot.
8. To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1. Follow steps 1 through 4 of the Daily Cleaning procedure. Close drain valve and fill fry pot with a solution of warm water and boil-out compound.
2. Relight the fryer and bring the solution to a gentle boil for at least five minutes.
3. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots and burned grease spots can be rubbed off.
4. Scrub the fry pot walls and heat tubes, then drain out fry pot and rinse it with clean water.
5. Refill the fry pot with clean water and boil again.
6. Turn off gas and drain and rinse well until clean.
7. Wipe dry with a clean cloth.
8. Refill as specified in the “Filling the Fry pot” section.
MONTHLY CLEANING
Perform the Weekly Cleaning procedure. Clean around burner and orifices if lint has accumulated. Visually check that burner carry-over ports are unobstructed.
!
WARNING
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CAUTION
!
WARNING
If necessary to move the fryer for cleaning, etc, drain oil first to avoid death or serious injury. If disconnection of the restraint is
necessary to move the appliance for cleaning, etc, reconnect it when the appliance is moved to its originally installed position.
If disconnected of the restraint is necessary to move the appliance for cleaning, etc, reconnect it when the appliance is moved
to its originally installed position, some areas of frypot may be hot.
ALL WATER MUST BE REMOVED BEFORE ADDING OIL OR SHORTENING. NOT DOING SO CAN RESULT IN
SPLATTERING OF HOT OIL.
8
13592 Desmond St. Pacoima CA 91331
Tel: 818.897.0808
www.americanrange.com
Imported by Tom Stoddart Pty Ltd
1300 79 1954
www.stoddart.com.au