SUPER MARATHON SERIES GAS FRYERS CHAPTER 4: FRYER OPERATIONS 4-1
4.1 Initial Start-up
WARNING
The on-site supervisor is responsible for ensuring that operators are made aware of the
inherent hazards of operating a hot oil frying system, particularly the aspects of system
operation, oil filtration, draining and cleaning procedures.
Cleaning: New units are wiped clean with solvents at the factory to remove any visible signs of dirt,
oil, grease, etc. remaining from the manufacturing process, then coated lightly with oil. Before any
food preparation, wash thoroughly with hot, soapy water to remove any film residue and dust or
debris then rinse out and wipe dry. Also wash any accessories shipped with the unit. Close the drain
valve completely and remove the crumb screen covering the heating tubes. Ensure the screws
holding the thermostat and high-limit control sensing bulbs into the frypot are tight.
WARNING
Do not bang fry baskets or other utensils on the fryer’s joiner strip. The strip is present to
seal the joint between the frypots. Banging fry baskets on the strip to dislodge shortening
will distort the strip, adversely affecting its fit. It is designed for a tight fit and should only
be removed for cleaning.
DANGER
Never operate this appliance with an empty frypot. The frypot must be filled with water, oil
or shortening before lighting the burners. Failure to do so will damage the frypot and may
cause a fire.
WARNING
When checking for burner ignition or performance, do not get too close to the burners. Slow
ignition can cause possible flashback, increasing the potential for facial and body burns.
Typical frypot drain valve
(SM40 shown).
Typical high-limit/sensor probe
location and mounting hardware.