Cleaning Daily, Cleaning Weekly or AS Required

CLEANING — DAILY

Clean your fryer regularly. If regular cleaning is neglected, grease will be burned on and discolorations may form. These may be removed by washing with detergent or soap and water. Particularly stubborn discolorations may be removed with a self-soaping scouring pad or a paste made of water and a mild scouring powder applied with a plastic open pad or sponge. Do not use standard steel wool on stainless steel finishes. Steel wool particles will adhere to the stainless steel and cause rusting. Always rub in the direction of the polish lines on the steel front to preserve the original finish.

Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains. Wash exterior surfaces at least once daily. Wash with a cloth soaked in a solution of warm water and mild detergent. Rinse with clear water. Dry with a clean cloth.

CLEANING — WEEKLY OR AS REQUIRED

Fry Tank, Heating Elements, and Thermostat Bulb

CAUTION: Do not pump water or water based cleaning solutions through the filter system to avoid damaging the pump.

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.Remove all cooking oil from the filter tank by pumping it to suitable storage container(s) or discard old oil. Remove filter tank, crumb basket, filter, drawer and drawer slides (refer to page 9).

3.Close the Drain Valve (Fig. 8) and fill the tank with a solution of water and non-corrosive, grease dissolving commercial cleaner (boilout compound), diluted to the cleaner manufacturer’s instructions (refer to Tank Capacity, page 6).

4.Set the temperature control at a temperature recommended by the manufacturer of the

commercial cleaner and boil the solution for 10 to 15 minutes. If cleaner is a water based chemical, temperature control may be set at 190 – 212°F. Set the temperature as low as possible; monitor boiling to prevent overflow. Do not leave fryer unattended. Turn Fryer Power Switch OFF and allow the solution to set in the fry tank for another 10 – 15 minutes. The tank may be scrubbed using a long handled brush. Do not use a metal brush or scouring pad to clean the fry tank interior. Avoid skin contact with hot water and caustic solution.

5.Use care when draining the cleaning solution from the fry tank into a suitable container — do not overfill the container. Close the drain valve and empty the container as often as necessary until the fry tank is empty.

6.Close the Drain Valve (Fig. 8) and refill the tank with clean hot (minimum 140°F) water. Add 1

cup of vinegar to neutralize alkaline left by the cleaner. Turn Fryer Power Switch ON and boil for a few minutes with the temperature control set at 190 – 212°F. Turn the Fryer Power Switch OFF when done.

7.Again, use care when draining the cleaning solution from the fry tank into a suitable container

— do not overfill the container. Close the drain valve and empty the container as often as necessary until the fry tank and the container are empty.

8.Dry the fry tank thoroughly.

9.Close the drain valve and add shortening to a level between the MIN and MAX markings on the fryer tank wall. If using solid shortening, refer to Melt Cycle under Adding Shortening, page 6.

– 10 –