LIGHTINGINSTRUCTIONS
a.Fill kettle before lighting.
b.Turn combination gas valve knob to “PILOT” position.
c.Depress valve knob and light pilot. With pilot burning, hold knob depressed for 60 seconds.
d.Release knob, pilot should remain lit.
e.DO NOT TURN COMBINATION GAS VALVE KNOB TO THE “ON” POSITION UNTILVESSELIS FULLOF WATER OR SHORTENING. TURNING THE KNOB TO “ON” WITH VESSEL EMPTYWILL DAMAGE THE VESSEL OR COMPONENTSAND VOID WARRANTY.
f.Relighting - wait 5 minutes before attempting to relight the pilot to allow for any gas in the fryer to dissipate.
Initial Cleaning
When the fryer is shipped, many of its parts are covered with a thin coat of oil for protection. Before the fryer is ready for cooking it must be cleaned. This will remove the oil coating and any foreign matter that may have accumulated during storage and shipment. Perform the cleaning as described below.
a.Fill the vessel with water.
b.Turn the fryer gas valve knob to the “ON” position. Allow the fryer to bring the water to a low boil and add one packet of Pitco fryer cleaner or a mild, low sudsing detergent and allow water to continue to boil for a minute, making sure water does not boil over.
c.Turn the gas valve knob to the “PILOT” position and allow fryer to soak with the hot water 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.
d.Using the fryer cleaning brush, scrub the inside of the fryer to remove protective coating.
e.When cleaning is complete, turn the gas valve knob to the “OFF” position and drain the water into a container suitable for hot water and dispose of it.
f.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.
g.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. Close the drain valve and remove container.
CAUTION
Mild steel tanks must be wiped down/coated with oil to keep the tank from rusting.
h.Now that the tank is clean, you are ready to fill and operate the fryer. Refer to instructions on adding shortening to the fryer.
DAILYCLEANING
should be performed to maintain peak operation and appearance.
a.Wipe up any shortening that spills onto the exterior of the fryer. This should be done with a clean soft cloth while the oil is still warm.
b.Use warm water with a mild detergent to clean surfaces. Be careful not to get water in the shortening and to remove any detergent from the fry tank.
c.Use a nonabrasive scouring powder or pad to clean stains if necessary.
d.Perform the weekly boil out cleaning of your fryer described below.
WEEKLYFRYERCLEANING
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 4000 F oil temperatures.
b.Shut fryer gas system OFF completely before performing procedures to ensure unit does not come on during any part of the cleaning operation.
c.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.
d.Relight gas system pilot, following the lighting instructions.
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ENGLISH
