CLEANING AND MAINTENANCE
Routine Care
NEVER operate the burner with an empty frypot. It only takes a few minutes to completely ruin a frypot this way, and the frypot warranty is void if this is done.
The frying compound should be filtered at least once a day. If a heavy volume of breaded food is fried, it may be necessary to filter two or more times a day. This will increase the life of the frying compound and produce
The fryer should be cleaned daily, and this operation can be combined with filtering the frying compound. After the fryer is drained, wipe the inside with cloth saturated in a commercial fryer/griddle cleaner, then rinse thoroughly. Wipe dry and put the filtered compound back in the frypot. The frypot should be boiled out once a week with a commercial fryer/griddle cleaner according to direction on the bottle. Each day wipe down the controls and all inside the door with a damp cloth. Remove the basket hanger and clean at least once a week. This way your fryer will stay clean and new looking much longer. Be sure that the grease cover for the automatic gas valve is kept in place
Cleaning
Stainless Steel
For routine cleaning just wash with a hot water and detergent solution. Wash just a small area at a time or the water will evaporate leaving chemicals behind causing streaking. Rinse the washed area with a clean sponge dipped in a sanitizing solution and wipe dry with a soft clean cloth before it can dry. Use a paste (of water and a mild scouring powder) if you have to, but never rub against the grain.
All stainless steel has been polished in one direction. Rub with the polish lines to preserve the original finish. Then thoroughly rinse as before. To prevent fingerprints there are several stainless steel polishes on the market that leave an oily or waxy film. Do not use on surfaces that will be in contact with food.
Stainless steel may discolor if overheated. These stains can usually be removed by vigorous rubbing with a scouring powder paste. Use only stainless steel, wood or plastic tools it necessary to scrape off heavy deposits of grease and oil. Do not use ordinary steel scrapers or knives as particles of iron may become imbedded and rust. STEEL WOOL SHOULD NEVER BE USED. Either a typical bleach solution or hot water can be use to sanitize stainless steel with harm.
Draining and Filtering Of Fryer Compound
The draining and filtering of fryer compound must be accomplished with care to avoid the possibility of a burn resulting from careless handling.
Filtering: Turn fryer off. Consult the filtering manufactures’ operation instructions for recommended filtering procedure. Instructions for use of the filter Quick are included in the Owners Manual shipped with your filter Quick unit.
The following is a recommended procedure to drain and filter your compound when no filter machine is available:
1.Screw the drain pipe provided with your fryer into the drain valve. Assure that you have firmly attached the drain pipe and that the curved end portion is pointing “down.”
2.Position the stock pot or other container under the drain pipe. The stock pot or other container must be of sufficient design to withstand the heat generated by the hot compound and must also be able to hold liquids. It is recommended that where no filter machine is available, the filter cone holder and filter cones be used. Be sure the filter cone holder is resting securely on the stock pot or other container.
3.Open the drain valve slowly to avoid splattering. However, since splattering may occur anyway, extreme caution should always be employed.
4.If the valve becomes clogged with food particles you may wish to use a
5.We recommend that the drained compound be allowed to cool to 100°F or lower before transporting the stock pot or other container, removing the drain pipe, or removing the filter cone holder and filter cone.
Part # 4518632 (02/19/08) | Page 11 |
