5-1
SUPER RUNNER 52 SERIES GAS FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1 General
All food service equipment works better and lasts longer when maintained properly and kept clean.
Cooking equipment is no exception. The fryer should be kept clean during the working day and
thoroughly cleaned at each day’s end.
5.1.1 Daily
A.
Remove and wash all removable parts.
B.
Clean all exterior surfaces of the cabinet. Do not use cleaners, steel wool, or any other
abrasive material on stainless steel.
C.
Filter the cooking oil and replace if necessary. The oil should be filtered more frequently
when under heavy use.
5.1.2 Weekly
A.
Completely drain the oil from the fryer into a suitable container for disposal. Do not use a
glass or plastic container.
B.
Clean the fry vessel by following boil-out procedures in Chapter 4-2.
CAUTION
Never allow water to boil down and expose the heating tubes. Fry vessel damage
will result.
5.1.3 Periodic
The fryer should be inspected and adjusted periodically by qualified service personnel as part of a
regular kitchen maintenance program.
