5–1
BIPH14 / MPH14 SERIES ELECTRIC FRYERCHAPTER 5: PREVENTATIVE MAINTENANCE
5.1 Cleaning the Fryer
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a
fireproof container at the end of frying operations each day. Some food particles
can spontaneously combust if left soaking in certain shortening material.
DANGER
Never attempt to clean the fryer during the frying process or when the frypot is filled
with hot oil. If water comes in contact with oil heated to frying temperature, it will
cause spattering of the oil, which can result in severe burns to nearby personnel.
WARNING
Use McDonald’s All Purpose Concentrate. Read the directions for use and
precautionary statements before use. Particular attention must be paid to the
concentration of cleaner and the length of time the cleaner remains on the food-
contact surfaces.
5.1.1 Clean Inside and Outside of the Fryer Cabinet – Daily
Clean inside the fryer cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulated oil and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with McDonald’s All Purpose
Concentrate. Wipe with a clean, damp cloth.
5.1.2 Clean the Built-in Filtration System – Daily
WARNING
Never drain water into the filter pan. Water will damage the filter pump.
There are no periodic preventive maintenance checks and services required for your FootPrint Pro
Filtration System other than daily cleaning of the filter pan and associated components with a
solution of hot water and McDonald’s All Purpose Concentrate.
5.1.3 Clean Behind Fryers – Weekly
Clean behind fryers in accordance with the procedure detailed in maintenance requirement card
(MRC) 14A.
WARNING
To ensure the safe and efficient operation of the fryer and hood, the electrical plug
for the 120-volt line, which powers the hood, must be fully engaged and locked in its
pin and sleeve socket.