14
CLEANING (All Models)
WARNING:
DISCONNECT ELECTRICAL POWER
SUPPLY BEFORE CLEANING.
Daily
Clean the exterior of your fryer regularly with a
damp cloth and polish with a soft dry cloth. If
regular cleaning is neglected, grease will be burned
on and discolorations may form. These may be
removed by washing with any detergent or soap
and water. A self-soaping scouring pad may be
used for particularly stubborn discolorations.
Always rub with the "GRAIN" in a horizontal
direction.
Keeping the fryer exterior clean and free of
accumulated grease will prevent stubborn stains
from forming. Wash all exterior surfaces at least
once daily. Use a cloth with warm water and a mild
soap or detergent. Follow with a clear rinse, then
dry.
Fingerprints are sometimes a problem on highly
polished surfaces of stainless steel. They can be
minimized by applying a cleaner that will leave a
thin oily or waxy film.
Weekly or as Required
1. Once the shortening has been drained, flush
out scraps and sediment with a small amount of
warm shortening. Allow the tank to drain
thoroughly.
2. Close the drain valve and fill the tank with a
non-corrosive, grease-dissolving commercial
cleaner, following the manufacturer's
instructions.
3. Set the thermostat at a temperature
recommended by the manufacturer of the
commercial cleaner and boil the solution for 15
to 20 minutes. If cleaner is a water based
chemical, temperature may be 190 - 212°F.
Set the temperature as low as possible; monitor
boiling to prevent overflow.
4. Drain the cleaning solution from the tank.
5. Close the drain valve and refill the tank with
water. Add 1 cup of vinegar to neutralize
alkaline left by the cleaner. Bring the solution
to a boil and allow it to stand for a few minutes.
6. Drain the tank and rinse thoroughly with clear
hot water. All traces of cleaner must be
removed. Dry the tank thoroughly.
7. Close the drain valve.
8. Add shortening the the "fill level" line in the fry
tank.
The fryer is now ready for use.
