Giles & Posner GBF-35 Banked, Руководство по эксплуатации и обслуживанию

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Cleaning GBF-Series Fryers
This section describes cleaning procedures for GBF Series Fryers. Giles recommends that general
cleaning and Filter Pan cleaning be performed on a daily basis, at a minimum.
•
DO NOT wash down the unit’s interior or exterior with water from a spray hose or any pressure-
type washer.
•
Failure to comply with DANGER notices will result in death or serious injury, equipment or
property damage, and void the warranty.
This section explains how to clean the fry vat using the Boil-Out procedure. A Boil-Out procedure must be
performed before cooking in new equipment and should be performed each time shortening is changed in
the fryer.
For proper fryer maintenance and operation, the Boil-Out Procedure should be performed every 7 to 14
days, at a minimum.
1. Remove shortening from the unit, see Sect. 5.04, Removal
of Liquid Shortening .
2. Ensure the Drain Valve Handle of the unit to be cleaned,
is in the CLOSE position and the Power Switch is in the
OFF position.
3. Fill the fry vat to the FULL level mark with fresh water.
4. Use a suitable Boil-Out/Vat Cleaning product and follow the
manufacturer’s usage instructions. Add the recommended
amount of product to water in the vat and stir to mix.
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1
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DO NOT, under any circumstances, leave the fryer unattended during this procedure as it may
become necessary to adjust the heat setting to prevent vat overflow. An overflow can result in
serious equipment damage.
DANGER
•
Closely follow to the cleaning product manufacturer’s
usage instructions. Many commercially available cleaners
contain caustic chemicals and require special precautions
when used. Improper use could damage the fryer and
potentially cause personal injury.
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6. Cleaning
6.01 Boil-Out Procedure (Cleaning the Fry Vat)
Continued next page
DANGER
1
CAUTION