47 SERIES GAS FRYERS
CHAPTER 5: PREVENTIVE MAINTENANCE
5.1Fryer Preventive Maintenance Checks and Services
DAILY CHECKS AND SERVICES
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any other indications that the fryer and accessories are not ready and safe for operation.
Clean Fryer Cabinet Inside and Out
DANGER
Never attempt to clean fryer during the cooking process or when the frypot is filled with hot oil/shortening. If water comes in contact with oil/shortening heated to cooking temperature, it can cause the oil/shortening to splatter and severely burn nearby personnel.
WARNING
Use a
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and components to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent, removing oil/shortening, dust, and lint from the fryer cabinet.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least once every day (more often if the fryer is in constant use). Refer to Chapter 4, Filtration Instructions, for details.
WEEKLY CHECKS AND SERVICES
Check Recovery Time
"Recovery time" is the amount of time it takes the fryer to raise the oil temperature from 250°F to 300°F (121°C to 149°C). It is a measure of the fryer’s efficiency, and it should be no more than 2 minutes and 30 seconds. If the recovery time is greater than 2 minutes and 30 seconds, call your Factory Authorized Service Center (FASC) or the Frymaster Service Hotline.
The recovery time on models having CM III computers is automatically measured by the computer. For fryers with any other type controller, the recovery time must be manually measured.
