Cleaning and Routine Maintenance, Daily

2.When shutting down for longer than overnight, filter the cooking oil or shortening and then drain it into suitable storage containers or discard it. Press the POWER switch to the OFF position and allow the fryer to cool. Clean the fryer inside and out in accordance with the procedures in Section 3.6.

3.6Cleaning and Routine Maintenance

3.6.1 Daily

1.Use a clean cloth saturated with a solution of detergent and hot water to remove accumulated carbonized oil/shortening on detachable parts and accessories. Rinse the parts and accessories thoroughly with clean water and wipe dry before reinstalling.

2.Clean all exterior surfaces of the cabinet. DO NOT use abrasive cleansers or steel wool on stainless steel. All stainless steel components should be cleaned daily with hot, soapy water or with a liquid cleaner approved for stainless steel. If it is necessary to remove encrusted materials, soak the area with hot, soapy water to loosen the material, and then use a wooden or nylon scraper if necessary to dislodge the material. DO NOT use a metal knife, spatula, or any other metal tool to scrape stainless steel. The resulting scratches will be almost impossible to remove.

3.Clean inside the fryer cabinet with a dry, clean cloth to remove dust and any large debris. Wipe all accessible metal surfaces and components with a cloth dampened with a solution of detergent and hot water to remove accumulated oil/shortening.

4.Filter the cooking oil or shortening and replace if necessary.

3.6.2 Weekly

1.Remove the filter pan, if so equipped, and completely drain the frypot into a steel container. DO NOT drain hot oil into a plastic bucket or glass container.

2.Clean the frypot with a good grade of cleaner or hot water and a strong detergent. Drain the frypot and refill with a solution of water and detergent. Turn the fryer on and bring the solution to a rolling boil. Turn the heat down and let the mixture stand until deposits and/or carbon spots can be removed with the Teflon brush.

3.Scrub the frypot sides, bottom, and heating elements. Drain the frypot and rinse with clean water.

4.Refill the frypot with clean water and boil again. Drain, rinse, and dry the frypot thoroughly.

5.Refill the frypot with cooking oil or shortening in accordance with Section 3.1.

NOTE: If the frypot is not to be refilled immediately after cleaning, wipe down the interior of the frypot with cooking oil to prevent rusting.

3.6.3 Periodic

Have the fryer checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.

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2424E, 824E, Combinations specifications

The Frymaster 824E and 2424E are pioneering advancements in the world of commercial frying equipment, designed to meet the demands of busy kitchens while ensuring consistency in quality and energy efficiency. These fryers are a part of Frymaster’s range, known for their durability and performance, making them a preferred choice for chefs and restaurant owners.

One of the standout features of both the 824E and 2424E models is their advanced digital control systems. These systems allow for precise temperature control, ensuring that oil is heated to the desired temperatures quickly and maintained effectively throughout the cooking process. This results in perfectly cooked food with optimal texture and flavor. The digital controls also include programmable cooking options, enabling operators to easily replicate their signature recipes, thus maintaining consistency during peak service hours.

Energy efficiency is a hallmark of Frymaster’s design philosophy, and both models are equipped with ENERGY STAR® certification. This means that they not only consume less energy but also contribute to reduced operational costs. The high-efficiency burners in the 824E and 2424E deliver quick heat-up times and exceptional heat recovery, making them ideal for high-volume frying.

Furthermore, both models feature a patented Filtration System that ensures oil longevity, minimizing waste and maximizing output. This is particularly important in establishments where the quality of food is paramount, as fresh oil leads to improved taste and presentation. The filtration system is designed for ease of use, allowing operators to quickly filter and clean oil, thus reducing downtime.

In terms of capacity, the Frymaster 824E is designed for moderate volume, while the 2424E can handle larger quantities, making it ideal for larger operations or event catering. The fryers come with various basket configurations to suit different food items, including baskets for chicken, fries, and doughnuts, ensuring versatility in the kitchen.

Both fryers are constructed from high-quality stainless steel, ensuring longevity and ease of cleaning. The design includes features such as reinforced doors and removable oil tanks, enhancing the overall maintenance experience.

In conclusion, the Frymaster 824E and 2424E fryers represent a perfect blend of innovation, efficiency, and practicality. With their advanced technology, robust design, and versatility, they stand out as ideal solutions for contemporary commercial kitchens looking to elevate their frying capabilities while keeping operational costs in check.