6–2
Deep Clean (Boiling Out) the Frypot
Before the fryer is first used, it should be boiled out to ensure that residue from the manufacturing
process has been eliminated. Also, after the fryer has been in use for a period of time, a hard film of
caramelized cooking oil will form on the inside of the frypot. This film should be periodically
removed by following the deep-clean (boil-out) procedure contained in Kay Chemical “Fryer Deep
Clean Procedure” instructions. Refer to page 4-27 for specific details on setting up the computer for
deep clean (boil-out) operation.
Replace the O-rings
Refer to McDonald’s MRC cards for specific details on replacing the O-rings on the filter
connection.
6.1.5 Clean Detachable Parts and Accessories – Weekly
Wipe all detachable parts and accessories with a clean, dry cloth. Use a clean cloth saturated with a
solution of McDonald’s All Purpose Concentrate to remove accumulated carbonized oil on
detachable parts and accessories. Rinse the parts and accessories thoroughly with clean water and
wipe dry before reinstalling.
6.1.6 Check M2007 Computer Set Point Accuracy- Bi-Weekly
1. Insert a good-grade thermometer or pyrometer probe into the oil, with the end touching the fryer
temperature-sensing probe.
2. When the computer display shows a series of dashes “----” or a product name (indicating that the
frypot contents are within the cooking range), press the switch once to display the
temperature of the oil as sensed by the temperature probe.
3. Press the switch twice to display the set point.
4. Note the temperature on the thermometer or pyrometer. Actual temperature and pyrometer
readings should be within ± 5ºF (3ºC) of each other. If not, contact a Factory Authorized Service
Center for assistance.
6.2 Annual/Periodic System Inspection
This appliance should be inspected and adjusted periodically by qualified service personnel as part
of a regular kitchen maintenance program.
Frymaster recommends that a Factory Authorized Service Technician inspect this appliance at least
annually as follows:
Fryer
● Inspect the cabinet inside and out, front and rear for excess oil.
● Verify that the heating element wires are in good condition and that leads have no visible fraying or
insulation damage and that they are free of oil.