6
MONTHLY:
1.
Perform the Weekly cleaning procedure (see previous section).
2.
Clean around burnerand orifices if lint has accumulated.
3.
Visually check that burner carry-over ports are unobstructed.
CLEANING STAINLESS STEEL SURFACES:
1.
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.
2.
To remove grease and food splatter or condensed vapors that have baked on the equipment, apply cleanser to a damp
cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as
gently as possible, in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH
A CIRCULAR MOTION. Soil and burnt deposits that do not respond to the above procedure can usually be removed
by rubbing the surface with a scouring pad. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface
will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT
STAINLESS), SCRAPER, FILE, OR OTHER STEEL TOOLS. Surfaces that are marred collect more dirt more rapidly and
become more difficult to clean. Marring also increases the possibility of corrosion. Refinishing may then be required.
3.
3. Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been subjected
to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and
INFORMATION REGARDING COOKING OIL:
In our instructions we suggest peanut oil for deep frying. While this is an excellent choice, any good liquid vegetable oil
may be substituted.
SUGGESTIONS FOR KEEPING USED COOKING OIL:
After initial use, let the oil cool. While slightly warm, filter out particles before storing in original container or similar sturdy
plastic or glass container. This can be accomplished by using filter paper or a fryer filtration machine. Never pour hot oil into
a container. For best results store oil in a cool place. It can be reused within 30 days. Discard after second use or when the
flavor of reheated oil becomes objectionable to taste.
Helpful Hint:
Try frying a batch of french fried potatoes after cooking. This aids in improving the flavor of the oil for the
next use.
Maintenance & Care