Frymaster YSCFC24 operation manual Startup And Operating Procedures, Cleaning

YSCFC24 SERIES FLATBOTTOM GAS FRYERS

CHAPTER 4: STARTUP AND OPERATING PROCEDURES

4.1 CLEANING

Note: All procedures should be performed as instructed in the current company Operations Manual. In the absence of the company Operations Manual, the following procedures are offered as a temporary solution.

New units are wiped clean with solvents at the factory to remove dirt, oil, and grease remaining after the manufacturing process, and then coated with light oil. Prior to first use, boil out the frypot (remove temperature sensor guard prior to cleaning frypot) as outlined in Section 4.4.1, Boil-Out Procedure. Wash any accessories shipped with the unit in hot, soapy water to remove remaining residue. Rinse the frying utensils with a solution of vinegar and water (1 pint vinegar to 1/2 gallon of hot water) to neutralize any soap residue, then rinse with clean water and thoroughly dry all surfaces.

Ensure the sensor probe guard is replaced after cleaning to protect the sensor probe and high-limit probe (Figure 1).

Sensor Probe Guard	High-Limit/Temperature
	Probe location

Oil-Return Port (built-in filter

equipped systems only)

Frypot Drain Plug

Frypots with probe-mounting hardware: No special adjustment is required. Temperature probe bulb will contact oil-return shield in built-in filtration- equipped frypots.

Frypots without probe-mounting hardware: Ensure probe tip is 1/8" from frypot bottom for proper temperature sensing.

Frypot Bottom

Figure 1: Sensor probe guard, frypot drain plug and high-limit/sensor probe location.

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