5
SECTION 4 - CLEANING and MAINTENANCE
When removing heavy items to aid cleaning or maintenance particular care should be taken. A manual handling risk
assessment is the best way to determine the level of risk to anyone using or maintaining this equipment. To help with
such an evaluation we have included the weights of individual components that may present significant risk.
For further help and information on manual handling and associated risk assessment we would refer you to you the
Health and Safety Executive website;
www.hse.gov.uk
document ref: manual handling at work INDG143. International
customers should default to the health and safety guidelines provided by your government body.
The cleaning of fryers or other products that use hot oil present significant risks to end users and particular care
should be taken. Cold water and hot oil for example are an explosive mix and should be avoided at all costs.
Other useful references for health and safety issues
www.hse.gov.uk
Essentials of health and safety at work ISBN978
Noise at work INDG362
Safe systems of work
Other notes added to the body of the instructions
Shutting Down after Work
When work is completed, switch fryer off
(See Figure 1)
.
Do not use thermostat knob as a gas control. Burner will re-light when temperature drops below dial setting.
Before draining, allow oil to cool. Burner control should be OFF to avoid accidental operation.
Daily Cleaning
Isolate gas supply and allow pan contents to cool to a safe temperature. N e ve r c le an p r o d uct s wh ils t t h e y
a r e ho t . Insert drain pipe supplied into drain valve. Open valve and filter oil through a strainer into receptacle.
Close valve and wipe down stainless steel exterior panels with a cloth, wrung out in hot water and detergent.
Rinse with clean water and dry thoroughly.
Weekly Cleaning
Carry out normal daily cleaning procedure. Remove false pan bottom with strainer and clean separately. Fill pan
with low sudsing detergent and hot water, just above normal oil level mark. Allow pan to soak overnight if
necessary. Drain detergent water away. Rinse pan thoroughly with clean, hot water before wiping dry. Reposition
false bottom and strainer and refill pan with oil.
Warning
- Do not re-fill with oil until pan is completely dry. Ensure inside of drain cock is also dried thoroughly.
Stainless Steel Surfaces
Stainless steel can be easily marked by certain types of scouring pad including nylon types therefore care should be
exercised when using these. Always rub along in grain direction when rubbing stainless steel with a cloth.
Safety Precautions
A stop valve will be fitted in the gas supply pipe to unit. User must be familiar with device location and valve
operation to enable isolation in event of emergency.
Warning -
Do not attempt to clean fryer with a jet of water or steam clean. Adding water to hot oil can cause an
explosion.
Do not use flammable solvents or cleaning aids.
Acid or halogen based descaling liquids
(e.g. - chlorine)
and cleaning powders should similarly never be used. If a
smell of gas is evident, isolate supply and ventilate area before calling gas supplier.
All spills onto the product and on the floor should be cleaned up immediately
The use of flammable solvents for cleaning must be avoided.
Take care not to damage thermostat boss or tubes located within stainless steel guards when cleaning.
These are located immediately below fishplate and at the inside front panel of fryer pan.
NEVER SEARCH FOR A GAS ESCAPE WITH A NAKED FLAME.
Service
Recommended service frequency - 1 Year
Contact Serviceline, details on title page of this manual.
