a.Fill the tank with water and add one packet of Pitco fryer cleaner or a mild detergent.
b.Turn the fryer on and set the thermostat to 200°F. Allow the fryer to heat for 15 minutes.
NOTICE
Do not leave the fryer unattended during cleaning. Never let the water level go below the "Min Level" mark on the back of the tank.
c.Using the fryer cleaning brush, scrub the inside of the fryer to remove protective coating.
d.When cleaning is complete, turn off the fryer main burners and turn the Unitrol valve knob to the PILOT position. Drain the water into a container suitable for hot water and dispose of it.
e.When the tank has cooled, rinse it thoroughly with cool water. Continue to rinse the tank until the cleaner has been rinsed, thoroughly from the tank.
f.Using a clean dry cloth, wipe out all of the water. Be very thorough removing the water, because any residual water will cause hot oil to splatter out of the fryer.
CAUTION
Mild steel tanks must be wiped down/coated with oil to keep the tank from rusting.
g.Now that the tank is clean, you are ready to fill and operate the fryer. Refer to 2.1 for instructions on adding shortening to the fryer.
1.5.5Thermostat Calibration Check
NOTICE
Thermostat calibration requires that the temperature of the fryer be raised above boiling. Therefore, you will need to drain the water from the fryer and fill it with oil. Before removing the water, perform the initial cleaning of the fryer. Cleaning the fryer now will prevent you from having to drain the oil and refill with water later.
Filling the fryer with oil is described in 2.1. To perform the calibration check detailed below you will need a digital thermometer.
a.Place the tip of the thermometer in the shortening approximately 1" above the temperature sensors.
