– 10 –
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. Fill the tank with a non-corrosive, grease-dissolving commercial cleaner, following the
manufacturer's instructions.
3. Turn the fryer on and set the thermostat or temperature controller to a temperature recommended
by the manufacturer of the commercial cleaner. Boil the solution for 15 to 20 minutes. If the
cleaner is a water-based chemical, temperature may be 190-212
°
F (88-100
°
C). Set the
temperature as low as possible; monitor boiling to prevent overflow.
4. Drain.
5. Refill the fry tank with water. Add 1 cup of vinegar to neutralize alkaline left by the cleaner. Bring
solution to a boil and allow it to stand for a few minutes.
6. Drain and rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry the
tank thoroughly.
7. Add shortening until the level is between 1 - 2" (2.5 - 5 cm) above the heating elements.
The fryer is now ready for use.
Heat Tint
In and around equipment where temperatures reach 500
°
F (260
°
C) or more, straw-colored or slightly
darkened areas may appear on stainless steel. This "Heat Tint" is caused by a slight oxidation of the
stainless steel and is not harmful. To control this condition, never use more heat than is absolutely
necessary. Heat tint can be removed by scouring vigorously with a stainless steel wool or a paste made
of a scouring powder. Remember to rub in the direction of the polish lines.
Burned-On Foods and Grease
Soaking with hot soapy water will greatly help to remove burned-on foods and grease. Stubborn
deposits can be removed with scouring powder mixed into a paste and applied with stainless steel wool
or sponges. Never use ordinary steel wool since particles of the steel wool can become embedded in,
or lodge onto, the surface of the stainless steel and eventually rust, causing unsightly spots and stains.
Never use ordinary steel scrapers and/or knives when scraping off heavy deposits of grease or oil from
stainless steel equipment. Where it is necessary to scrape, use stainless steel, wood, plastic or rubber
tools.