WARNING
DO NOT LET WATER SPLASH INTO THE TANK OF HOT OIL. IT WILL SPLATTER AND CAN CAUSE SEVERE BURNS.
5.5PERIODIC: The fryer should be checked and adjusted periodically by qualified service personnel as part of a regular kitchen maintenance program.
5.6STAINLESS STEEL: All stainless steel fryer body parts should be wiped regularly with hot, soapy water during the day and with a liquid cleaner designed for this material at the end of each day.
a.Do not use steel wool, abrasive cloths, cleansers or powders!
b.Do not use a metal knife, spatula or any other metal tool to scrape stainless steel! Scratches are almost impossible to remove.
c.If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the area first to loosen the material, then use a wood or nylon scraper only.
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