Chapter 3: Owner Maintenance and Adjustments
This chapter provides you with the information and procedures necessary to perform basic fryer maintenance and adjustments. If, after performing maintenance on your fryer, it does not perform properly, contact your authorized service center.
3.1WEEKLY FRYER CLEANING (BOIL OUT)
The fryer should be thoroughly cleaned once a week. This cleaning should include a complete draining of the fryer and a boil out.
a.You will need a container large enough to hold 1 1/2 times the oil in one tank. This container should also be able to withstand boiling water temperatures.
CAUTION
Completely shut down the fryer when the oil is to be replaced by water, and when the heating portion of the cleaning is complete. This will prevent the heating system from coming on during the oil draining and water filling procedure.
b.Drain the oil from the fryer and discard or save for reuse. Remove tube rack/mesh tube screens and remove any large debris from the bottom of the fry tank. Once clean, return tube rack/mesh screens to the fry tank. Close the drain valve and fill the fry tank with water and noncaustic detergent. For best results, use Pitco Fryer Cleaner, part number P6071397.
c.Restart your fryer as described in 2.3 and set the thermostat to 200°F and bring the water to a slow boil. DO NOT allow water to boil because excessive foaming will occur. Once the water is at a slow boil turn off the fryer.
d.Allow the fryer to soak for 20 minutes to soften shortening deposits and carbon. Use the fryer brush to remove any residue from tank, heating tubes, and side walls. Perform the daily cleaning procedure described in section 2.6.
e.Wipe the tank dry with clean cloth wipes. Close the drain valve and remove the large container.
f.Refer to section 2.1 to refill the fryer.
3.2FLUE INSPECTION
It is recommended that once every six months, with the cooker cooled down, you examine the flue area. Check for corrosion or blockage of the flue. Ensure that the cooker is shutdown and do not turn it on during the examination. Examination of the flue area during cooking may cause bodily injury.
