Part # 1382677 - 2/15
Page 13
CLEANING AND MAINTENANCE
Routine Care
NEVER operate the burner with an empty frypot. It only takes
a few minutes to completely ruin a frypot this way, and the
frypot warranty is void if this is done.
The frying compound should be fi ltered at least once a day. If
a heavy volume of breaded food is fried, it may be necessary
to fi lter two or more times a day. This will increase the life
of the frying compound and produce better-tasting food.
GARLAND fi lter cones are ideal for this and are inexpensive
and readily obtainable from your dealer or parts distributor.
The fryer should be cleaned daily, and this operation can
be combined with fi ltering the frying compound. After the
fryer is drained, wipe the inside with cloth saturated in a
commercial fryer/griddle cleaner, then rinse thoroughly.
Wipe dry and put the fi ltered compound back in the
frypot. The frypot should be boiled out once a week with a
commercial fryer/griddle cleaner according to direction on
the bottle. Each day wipe down the controls and all inside
the door with a damp cloth. Remove the basket hanger and
clean at least once a week. This way your fryer will stay clean
and new looking much longer. Be sure that the grease cover
for the automatic gas valve is kept in place.
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 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 fi nish. Then
thoroughly rinse as before. To prevent fi ngerprints there
are several stainless steel polishes on the market that leave
an oily or waxy fi lm. 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
it necessary to scrape off heavy deposits of grease and oil.
Do not use ordinary steel scrapers or knives as particles of
iron may become imbedded and rust. STEEL WOOL SHOULD
NEVER BE USED. Either a typical bleach solution or hot water
can be use to sanitize stainless steel with harm.
Draining and Filtering Of Fryer Compound
The draining and fi ltering 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 fi lter other than the
GARLAND Filter Quick, consult the fi ltering manufactures’
operation instructions for recommended fi ltering procedure.
Instructions for use of the fi lter Quick are included in the
Owners Manual shipped with your fi lter Quick unit.
The following is a recommended procedure to drain and
fi lter your compound when no fi lter machine is available:
1. Screw the drain pipe provided with your fryer into the
drain valve. Assure that you have fi rmly attached the
drain pipe and that the curved end portion is pointing
“down.”
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