GRM SERIES GAS FRYERS
Use a damp cloth with warm water and a mild soap or detergent.
Do not use chlorine or sulfate/sulfide cleaners.
Rinse thoroughly, and then polish with a soft dry cloth.
Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains from forming. If regular cleaning is neglected, grease will be burned on and discolorations may form.
Remove discolorations by washing with any detergent or soap and water.
Use a
Always rub with the grain of the stainless steel.
Do not use a metallic scoring pad or harsh cleaners.
BOIL OUT PROCEDURE
Weekly or as required:
1.Drain the tank as described under DRAINING THE TANK.
2.Once the shortening has been drained, flush out scraps and sediment using the provided tank brush.
3.Close the drain valve and fill tank water. Use recommended Vulcan’s
Do not use chlorine or sulfate/sulfide cleaners.
4.Solution level must be between the MIN and MAX levels on the fryer tank.
5.Set thermostat to the temperature recommended for the solution being used. Allow solution to simmer for about 15 to 20 minutes.
6.Drain the cleaning solution from the tank.
7.Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to neutralize alkaline left by the cleaner. Solution level must be between the MIN and MAX level on the fryer tank.
8.Bring the solution to a simmer only, turn the thermostat off. Allow to stand for a few minutes.
9.Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry the tank thoroughly.
10.Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING procedure in this manual. The fryer is now ready for use.
