PREVENTATIVE MAINTENANCE

3.1.7.FILTER CLEANING (IF EQUIPPED)

1.Unscrew filter strainer cap from pickup tube and gently tap it to dislodge any crumbs from the slots. Use a clean cloth to remove any remaining crumbs and reattach.

2.Scrape all loose debris and crumbs from filter pickup assembly and filter pan with the filter scoop shovel.

3.Remove filter pickup and place in pot sink, power soak sink or dishwasher for cleaning. Be sure to rinse thoroughly and dry all surfaces before re-assembly.

4.Wipe the filter pan with clean damp cloth and a food grade detergent. If necessary place pan in pot sink to rinse all the detergent from the surfaces and dry all surfaces before re- assembly.

3.2.WEEKLY PREVENTATIVE MAINTENANCE

Performing the preventative maintenance steps above on a daily basis will keep your equipment clean and safe. On a weekly basis these additional steps should be performed.

1.Turn the fryer off. Allow the oil/shortening to cool to before pulling the fryer away from the hood. Hint: This maintenance may be ideal to perform on the day the oil/shortening is being changed so no oil/shortening is present in the tank or filter.

2.Disconnect the power cord(s), gas hose, and retention lanyard.

3.Wearing your protective gear, pull the fryer away from the hood.

4.Check that vent hood drip cup is empty and not dripping oil/shortening into the flue.

5.Check that the hood baffles are clean and not dripping oil/shortening into the flue.

6.Clean the fryer sides, back and the flue area, it may be necessary to use a non-abrasive pad to scour and a putty knife to scrape the oil/shortening buildup. With a clean damp cloth and food grade detergent wipe the area clean.

7.Wipe up any excessive oil/shortening on the power cord(s) and gas hose with a dry cloth.

8.Check flue pipe for any foreign debris/object and remove if found.

9.Reattach power cord(s), gas hose, retention lanyard and push fryer back under the hood.

3.3.MONTHLY PREVENTATIVE MAINTENANCE

Food debris and oil/shortening can buildup inside the tank. Performing the monthly preventative maintenance steps below will keep your equipment safe and at peak performance. If you are producing high quantities of fried food and/or frying heavily battered food, it may be necessary to clean these components more then once a month.

3.3.1.BOIL OUT PROCEDURE

Wear protective gloves and clothing when cleaning and draining the appliance. Oil/shortening may spatter and will cause injury to personnel.

1.Read the “operation” section of this manual prior to filling or operating the appliance.

2.Turn the appliance off. Drain all the oil/shortening from the tank and allow the tank to cool. The container must also be able to withstand 400°F (205°C) temperatures.

3.Remove baskets, tank rack and basket hanger for cleaning.

4.Remove and discard any large debris inside the tank.

5.Close the drain valve and fill the tank with potable water to the level lines.

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Pitco Frialator L20-378 Preventative Maintenance Filter Cleaning if Equipped, Weekly Preventative Maintenance
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L20-378 specifications

The Pitco Frialator L20-378 is a highly regarded piece of commercial kitchen equipment, specifically designed for high-volume frying operations. Renowned for its efficiency and durability, the L20-378 meets the demands of busy restaurants, fast food chains, and catering operations that require consistent performance and outstanding results.

One of the standout features of the L20-378 is its impressive fry tank capacity. With a 40-pound oil capacity, it can handle a significant amount of product at once, allowing for simultaneous frying and the ability to serve large volumes quickly. This efficiency not only enhances productivity but also helps streamline kitchen operations during peak hours.

The L20-378 utilizes advanced heating technology known as "Heat exchanger" design. This technology maximizes heat transfer from the burners to the oil, ensuring that food cooks evenly and consistently. As a result, operators benefit from faster cooking times and exceptional product quality, with crispy exteriors and tender interiors.

Moreover, the unit's durable construction is a key characteristic. Built with stainless steel, the L20-378 is not only resistant to corrosion but also easy to clean and maintain. This durability extends the life of the fryer, making it a valuable investment for any kitchen. The fryer also features a convenient drain valve, enabling easy oil changing and maintenance, which is crucial for keeping the frying environment clean.

The L20-378 is equipped with user-friendly controls that allow for precise temperature settings and consistent frying results. This ease of use ensures that even less experienced staff can operate the fryer efficiently, minimizing the risk of mistakes during crucial cooking processes.

Another important aspect of the Pitco Frialator L20-378 is its safety features. These include built-in automatic temperature controls and high-limit protection to prevent overheating, contributing to a safer working environment. Additionally, the fryer is designed with a cool zone that helps catch food particles, reducing the likelihood of oil breakdown and extending the oil life.

In summary, the Pitco Frialator L20-378 is an exceptional fryer that combines large capacity, advanced heating technology, durable construction, and user-friendly controls. Its focus on efficiency and safety makes it a preferred choice for busy kitchens that demand reliable frying solutions capable of producing high-quality food consistently.
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