Southbend 4FR-45 C

CLEANING 4FR-45 RESTAURANT RANGE FRYER

PAGE 18 OPERATOR’S MANUAL 1182128

CLEANING

5. Close drain valve and strain the oil back into the frypot through several thic knesses of chees ecloth, or

filter it back using a filter machine.

6. Replace the basket support frame.

7. Add oil or solid shortening to raise oil level to m ark on rear of frypot.

8. To resume cooking, turn the combination gas valve knob to “ ON” position.

1. Follow steps 1 through 4 of the Daily Cleaning procedure ( see previous section).

2. Close drain valve and fill frypot with a solution of warm water and a strong detergent or other strong

cleanser.

3. Relight the fryer and bring the solution to a gentle boil for at leas t five minutes.

4. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots

and burned grease spots can be rubbed off.

5. Scrub the frypot walls and heat tubes, then drain out frypot a nd rinse it with clean water.

6. Refill the frypot with clean water and boil again.

7. Turn off gas and drain and rinse well until clean.

8. Wipe dry with a clean cloth.

9. Refill as specified in the “Filling the Frypot” sect ion (see page 13).

1. Perform the Weekly Cleaning procedure (see previous sect ion).

2. Clean around burner and orifices if lint has accumu lated.

3. Visually check that burner carry-over ports are unobstructe d.

1. Examine and clean the venting system.

2. Have your Southbend Authorized Service Agency or another qualified s ervice technician clean and

adjust the unit for maximum performance. Consult the Southbend Auth orized Parts/Service Distributor

list for the Authorized Service Representative in your are a or contact Southbend at 1-800-348-2558.

To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water ( with or

without detergent) applied with a sponge or cloth. Dry thorough ly with a clean cloth. Never use vinegar or

any corrosive cleaner.

To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply

cleanser to a damp cloth or sponge and rub cleanser on the metal in the directio n of the polishing l ines on

the metal. Rubbing cleanser, as gently as possible, in the direction of the p olished lines will not mar the finish

of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt de posits that do not

respond to the above procedure can usually be removed b y rubbing the surface with SCOTCH-BRITE

scouring pads or STAINLESS scouring pads. DO NOT USE ORDINAR Y ST EEL W OOL, as any particles left

on the surface will rust and further spoil the appearance of the finish. NEVER US E A W IRE BRUSH, ST EEL

SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEE L T OOLS. S urf aces that ar e

marred collect dirt more rapidly and become more dif ficult to clean. M arring also incr eases the possibilit y of

corrosive attack. Refinishing may then be required.