YSCF14G SERIES GAS FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE
5-1
5.1 General
DANGER
Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil/shortening. If water comes in contact with oil/shortening heated to
cooking temperature, it will cause spattering of the oil/shortening, which can result
in severe burns to nearby personnel.
Any equipment works better and lasts longer when maintained properly and kept clean. Cooking
equipment is no exception. The YSCF14G Series gas fryer should be kept clean during the working
day and thoroughly cleaned at the end of each day. Below are recommendations for daily, weekly
and periodic preventative maintenance.
5.2 Daily
WARNING
Use a commercial grade cleaner formulated to effectively clean and sanitize food-
contact surfaces. Read the directions and precautionary statements for use.
Particular attention must be paid to the concentration of cleaner and the length of
time the cleaner remains on the food-contact surfaces.
A.
Remove and wash all removable parts.
B.
Clean all exterior surfaces of the cabinet. Do not use abrasive cleaners, steel wool, or any
other abrasive material on stainless steel.
C.
Filter the cooking oil (See Chapter 3) and replace if necessary. The oil should be filtered
more frequently when under heavy use.
5.3 Weekly
A.
Completely drain the oil from the fryer into a metal stockpot of sufficient size to safely hold
the entire contents of the frypot for disposal. Do not use a glass or plastic container.
B.
Clean the frypot by following recommended store operational procedures.