24
30A215-Mar2008
25
30A215-Mar2008
A. GENERAL
Any item of equipment operates better and lasts longer when it is kept clean and properly maintained, and the 14" (356 mm) gas fryer
is no exception. In order for this fryer to provide years of trouble-free service, it must be CLEANED and MAINTAINED according to
the instructions as listed below:
1. DAILY
a.) Clean the fryer surface periodically during operating hours with a solution of sanitizer and hot water, and at closing with
stainless steel cleaner. If necessary, use a dampened type 7447 RED or 7440 BROWN (heavy duty) Scotch brite pad to
remove encrusted material. DO NOT use steel wool, abrasive cloths, cleaners, powders, metal knife, spatula or any other
metal object to scrape stainless steel! Scratches on stainless steel are almost impossible to remove!
b.) Filter shortening in each fryer once a day according to Company Policy.
CAUTION: DO NOT ALLOW ANY CLEANING SOLUTION/WATER TO SPLASH INTO A VESSEL OF HOT COOKING
OIL AS IT WILL CONTAMINATE THE OIL AND MAY CAUSE THE OIL TO SPLATTER, CAUSING SEVERE
BURNS.
c.) THOROUGHLY clean the filter machine according to instructions provided in the cleaning section of this manual.
2. WEEKLY
a.) BOIL OUT the fryer vat using Boil Out Compound according to procedures in the cleaning manual provided by the
chemical supplier.
b.) Perform steps a) and b) listed above under Daily Cleaning routines.
PDF compression, OCR, web optimization using a watermarked evaluation copy of CVISION PDFCompressor
