FRYER OPERATING INSTRUCTIONS (Continued)
DAILY CLEANING PROCEDURE
NOTE: Cleaning is recommended at the end of a workday, to prepare the fryer for proper operation the next time it is to be used.
! DANGER
DO NOT move the fryer while it contains HOT shortening. Allow it to cool and drain the shortening from the fryer be- fore moving it for service, cleaning, or maintenance to avoid spilling or splash- ing. [Refer to steps 1 through 7.] Burns from HOT shortening can cause seri- ous injury or death.
When cleaning, if relocation of your fryer is necessary, disconnect the gas supply line to the fryer. Also, if your fryer is
1.Open the front door of the fryer. Attach the drain extension to the drain ball valve.
2.Perform the Shutdown Procedure. Ensure that the gas supply line inlet valve is closed (handle
3.Position a steel drum [NEVER use plastic!] with a filter cone, directly beneath the drain
extension end, OR if your fryer is equipped with an ANETS Filtronic ™ II or Filter
Mate unit, refer to that equipment’s manual for operation details.
4.Remove the fryer baskets and the sediment tray, if present, from the kettle. (If the screen is present, use the cleanout rod to lift it from the hot shortening, to avoid burns.) Thor- oughly clean, and rinse, these items in the sink. MAKE SURE that these items are
completely dry before their next use.
DAILY CLEANING PROCEDURE
(Continued)
5.Allow the shortening to cool before draining. Slowly open the drain ball valve to drain the shortening. Take care to avoid spilling or splashing the shortening.
6.Carefully use the Cleanout Rod to clear any sediment blocking the kettle drain. Flush out all sediment in the bottom of the kettle by pouring filtered, liquid shortening into the ket- tle until the shortening being drained runs clear.
7.Close the drain ball valve, after the kettle is completely empty of shortening and sedi- ment. Detach the drain extension. Clean, rinse, and dry it before storing.
! WARNING
Wait until the kettle has cooled before performing step 8, to avoid injury from burns.
8.Thoroughly wipe the kettle interior using clean cloths.
9.Periodically perform the “BOIL OUT” Instructions to ensure thorough cleaning of the kettle. ( Refer to the earlier FRYER PREPARATION FOR USE section.)
10.Return the fryer to its normal operating loca- tion and reconnect both the gas supply line and the
11.Refill the kettle with filtered (or fresh) liquid shortening to the desired indent mark on the rear wall of the kettle, only if fryer operation is to continue during a subsequent shift.
Otherwise, melt shortening into its liquid state and refill the kettle before fryer operation is
scheduled during the next working shift.
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