Blue Seal Fast-Fri E43, Инструкция по установке и эксплуатации

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21
Cleaning and Maintenance
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 5
Fig 4
Locking Slide
C
AUTION
:
HOT OIL WILL BURN - DO NOT RUSH THIS JOB.