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Part # 1009012 Rev 9 (12/07)

Page 11

Cleaning

Painted Finishes

Establish a regular cleaning schedule. Any spills should be 

wiped off immediately.

The fryer should be permitted to cool down before cleaning 

exterior surfaces.

1.  Wipe exposed, cleanable surface when cool with a mild 

detergent and hot water. Stubborn residue spots may be 

removed with a light weight non metallic scouring pad. 

Dry thoroughly with a clean cloth.

2.  Stainless steel should be cleaned using a mild detergent, 

a soft cloth and hot water. If necessary to use a 

nonmetallic scouring pad, always rub in the direction of 

the grain in the metal to prevent scratching. Use a water 

based stainless cleaner (commercially available), if you 

want a high shine.

Stainless Steel

For routine cleaning just wash with a hot water and 

detergent solution. Wash just a small area at a time or the 

water will evaporate leaving the chemicals behind causing 

streaking. Rinse the washed area with a clean sponge dipped 

in a sanitizing solution and wipe dry with a soft clean cloth 

before it can dry. Use a paste (of water and a mild scouring 

powder) if you have to, but never rub against the grain. 

All stainless steel has been polished in one direction. Rub 

with the polish lines to preserve the original finish. Then 

thoroughly rinse as before. To prevent fingerprints there 

are several stainless steel polishes on the market that leave 

an oily or waxy film. Do not use on surfaces that will be in 

contact with food.

Stainless steel may discolor if overheated. These stains can 

usually be removed by vigorous rubbing with a scouring 

powder paste. Use only stainless steel, wood or plastic tools 

if necessary to scrape off heavy deposits of grease and oil. Do 

not use ordinary steel scrapers or knives as particles of the 

iron may become imbedded and rust. STEEL WOOL SHOULD 

NEVER BE USED. Either a typical bleach solution or hot water 

can be used to sanitize stainless steel without harm.

CLEANING AND MAINTENANCE Continued

Draining and Filtering Instructions

The draining and filtering of fryer compound must be 

accomplished with care to avoid the possibility of a burn 

resulting from careless handling.

Filtering:

 Turn fryer off. If you are using a filter other than the 

GARLAND Filter Quick, consult the filtering manufacturers’ 

operation instructions for recommended filtering procedure. 

Instructions for use of the filter Quick are included in the 

Owners Manual shipped with your filter Quick unit.

The following is a recommended procedure to drain and 

filter your compound when no filter machine is available:

1.  Screw the drain pipe provided with your fryer into the 

drain valve. Assure that you have firmly attached the 

drain pipe and that the curved end portion is pointing 

out.

2.  Position the stock pot or other container under the 

drain pipe. The stock pot or other container must be of 

sufficient design to withstand the heat generated by the 

hot compound and must also be able to hold liquids. It is 

recommended that where no filter machine is available, 

the filter cone holder and filter cones be used. Be sure the 

filter cone holder is resting securely on the stock pot or 

other container.

3.  Open the drain valve slowly to avoid splattering. 

However, since splattering may occur anyway, extreme 

caution should always be employed.

4.  If the valve becomes clogged with food particles you 

may wish to use a poker-like tool. The tool must be used 

from the inside of the frypot only and caution should be 

employed that the tool is gripped by the user as far as 

possible from the hot fryer compound in the frypot. Do 

not hammer on the drain valve as damage to the ball 

inside the valve will cause it to leak. NEVER use this tool 

or any other tool to unclog the valve from the front of the 

valve. If the clog comes loose, hot compound could pour 

out rapidly so beware of splattering in this event.

5.  We recommend that the drained compound be allowed 

to cool to 100°F or lower before transporting the stock 

pot or other container, removing the drainpipe, or 

removing the filter cone holder and filter cone

Содержание 35-280

Страница 1: ...ato Road Mississauga Ontario L4W 1X4 CANADA Phone 905 624 0260 Fax 905 624 5669 Enodis UK LTD Swallowfield Way Hayes Middlesex UB3 1DQ ENGLAND Telephone 081 561 0433 Fax 081 848 0041 Part 1009012 12 0...

Страница 2: ...perly Inhalation of carbon monoxide is known to the state of california to cause birth defects or other reproductive harm Keep appliance area free and clear of combustibles NOTE Before leaving the fac...

Страница 3: ...hield and Flue Riser 7 OPERATION 8 Using the fryer for the first time 8 Lighting Instructions 8 Stand By 8 Complete Shut Down 8 Safety Concerns 8 Optimum Operation Tips 9 Suggestions for Quality Fried...

Страница 4: ...OF BURNERS NATURAL PROPANE Orifice Input Orifice Input 35 280 9 51 110 000 57 110 000 Operating Gas Pressure Natural 4 0 w c Propane 9 0 w c 31 1 4 794mm 9 1 4 235mm 6 152mm 29 737mm 3 4 N P T GAS INL...

Страница 5: ...de ANSI NFPA 70 1990 or latest edition and or local code to assure safe and efficient operation NOTE The appliance and its individual shut off valve not supplied by manufacturer must be disconnected f...

Страница 6: ...sure the installer checks all plumbing with a soap solution for leaks DO NOT USE A FLAME MATCHES CANDLES or other ignition source in checking for leaks Frypot Before leaving the factory the fryer was...

Страница 7: ...is supplied to the jet type burner from the front and mainly from the bottom of the fryer If installed on a masonry base or directly on floor without the use of the factory supplied 6 legs or casters...

Страница 8: ...thermostat setting If not calibrate the thermostat according to the instructions in the Cleaning nand Maintenance Section of this manual Lighting Instructions For specific models see Lighting Instruc...

Страница 9: ...375 F or 400 F you fry at 325 F A little experimenting will determine just the right temperatures for your menu items The worst enemies of frying compound are light heat air and salt Thus its life can...

Страница 10: ...incorrect batter or breading can cause a fried product to appear to be done Use a tested recipe or obtain batter or breading specially prepared for today s frying techniques CLEANING AND MAINTENANCE...

Страница 11: ...harm CLEANING AND MAINTENANCE Continued Draining and Filtering Instructions The draining and filtering of fryer compound must be accomplished with care to avoid the possibility of a burn resulting fr...

Страница 12: ...pment in the best possible condition As the equipment is used whether in light or heavy duty service it should be cleaned often and a regular cleaning schedule should be established on a daily week an...

Страница 13: ...ll the other parts of the appliance are operation as they should the following chart will help locate the source of trouble and Possible Causes Remedy 1 Thermostat does not call for heat does not open...

Страница 14: ...ckwise increases the temperature at which time the contacts will open Some of the most common problems occur in connection with the pilot generator These usually show as poor ignition of the main burn...

Страница 15: ...Part 1009012 Rev 9 12 07 Page 15...

Страница 16: ......

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