INSTALLATION & OPERATIONAL SGLV MANUAL
4.Wipe the filter pan with clean damp cloth and a food grade detergent. If necessary place pan in pot sink to rinse all the detergent from the surfaces and dry all surfaces before re- assembly.
12.2.WEEKLY PREVENTATIVE MAINTENANCE
Performing the preventative maintenance steps above on a daily basis will keep your equipment clean and safe. On a weekly basis these additional steps should be performed.
1.Turn the fryer off. Allow the oil/shortening to cool to before pulling the fryer away from the hood. Hint: This maintenance may be ideal to perform on the day the oil/shortening is being changed so no oil/shortening is present in the tank or filter.
2.Disconnect the power cord(s), gas hose, and retention lanyard.
3.Wearing your protective gear, pull the fryer away from the hood.
4.Check that vent hood drip cup is empty and not dripping oil/shortening into the flue.
5.Check that the hood baffles are clean and not dripping oil/shortening into the flue.
6.Clean the fryer sides, back and the flue area, it may be necessary to use a
7.Wipe up any excessive oil/shortening on the power cord(s) and gas hose with a dry cloth.
8.Check flue pipe for any foreign debris/object and remove if found.
9.Reattach power cord(s), gas hose, retention lanyard and push fryer back under the hood.
12.3.MONTHLY PREVENTATIVE MAINTENANCE
Food debris and oil/shortening can buildup inside the tank. Performing the monthly preventative maintenance steps below will keep your equipment safe and at peak performance. If you are producing high quantities of fried food and/or frying heavily battered food, it may be necessary to clean these components more then once a month.
12.3.1. BOIL OUT PROCEDURE
Wear protective gloves and clothing when cleaning and draining the appliance. Oil/shortening may spatter and will cause injury to personnel.
1.Read the “operation” section of this manual prior to filling or operating the appliance.
2.Turn the appliance off. Drain all the oil/shortening from the tank and allow the tank to cool. The container must also be able to withstand 400°F (205°C) temperatures.
3.Remove baskets, tank rack and basket hanger for cleaning.
4.Remove and discard any large debris inside the tank.
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