8.Prepare the food properly.
9.Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.
10.Assure a good thermostat operation.
11.Keep the fry tank and elements clean.
7.CLEANING
1.The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule corresponding to how hard the kettle is used. Cleaning should be done at least once a week.
A.Turn the thermostat to “OFF” and allow unit to cool down.
B.Lift the elements to drain position. Wire brush or scrape elements to remove any solids adhering to the elements.
C.Raise the elements. Lift out fry tank. Strain the frying compound into a clean container.
D.Replace empty fry tank, lower elements to rest inside the tank.
E.Add water to the “MAX” mark on tank.
F.Add any good grade of cleaner, following cleaning instructions.
G.Turn the thermostat to 250°F and let the heating unit bring the solution to a boil.
H.Boil long enough to loosen or dissolve all varnish or carbon deposits, approximately 30 minutes.
I.Turn the unit off and lift out the elements to drain position.
J.If necessary, clean the thermostat bulbs using a
K.Rinse with clean water to remove all cleaning mixture.
L.Lift out the fry tank and drain. Repeat steps J & K with fry tank.
M.Rinse the inside of the tank with 2 cups of vinegar.
N.Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed, since even a trace of cleaner left inside the tank will ruin frying compound.
O.Dry thoroughly. Replace the tank and lower the elements.
P.Shut the unit off and cover tank until ready for further use.
Q.Thin films of oil subjected to frying temperatures quickly form into a gummy consistency. In order to avoid these gum formations, keep all other surfaces of the unit clean by polishing stainless steel surfaces with a damp cloth. To remove discolorations or oil film, a non- abrasive cleaner may be used.
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