HIGH EFFICIENCY DECATHLON (HD) SERIES GAS FRYERS
CHAPTER 7: PREVENTATIVE MAINTENANCE
7.3 Periodic/ Annual
The fryer should be inspected and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.
Dean recommends that the fryer be inspected at least annually by a Factory Authorized Service Technician as follows:
•Inspect fryer cabinet inside and out, front and rear, for excessive oil
•Verify that temperature and
•Verify all component box components (i.e. computer/controller, relays, transformers, interface boards, etc.) are in good condition and free from oil migration
•Verify that frypot is in good condition and free of leaks. Verify that frypot tube diffusers are present and in good condition (i.e. no visible deterioration or damage).
•Verify that all wiring and connections are tight and in good condition.
See filtration manual for filtration maintenance procedures.
7.4 Stainless Steel Care
DANGER
DO NOT let water splash into the tank of hot oil. It will splatter and can cause severe
burns.
All stainless steel fryer cabinet parts should be wiped regularly with hot, soapy water during the day, and with a liquid cleanser designed for stainless steel at the end of each day.
A.Do not use steel wool, abrasive cloths, cleansers or powders.
B.Do not use a metal knife, spatula or any other metal tool to scrape stainless steel! Scratches are almost impossible to remove.
C.If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the area first to soften the deposit, then use a wood or nylon scraper only.