7.With a small amount of warm shortening, flush out scraps and sediment in the fry tank. Drain the tank thoroughly and wipe clean.
8.If it is necessary to clean the tank more thoroughly follow the procedure shown in CLEANING —
WEEKLY OR AS REQUIRED.
9.Close the drain valve.
10.Pour the strained shortening back into the vat.
11.Add shortening to the "oil level" line.
CLEANING
Daily
Clean your fryer regularly with a damp cloth and polish with a soft dry cloth. If regular cleaning is neglected, grease will be burned on and discolorations may form. These may be removed by washing with any detergent or soap and water. A
Keeping the fryer exterior clean and free of accumulated grease will prevent stubborn stains from forming. Wash all exterior surfaces at least once daily. Use a cloth with warm water and a mild soap or detergent. Follow with a clear rinse, then dry.
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be minimized by applying a cleaner that will leave a thin, oily or waxy film.
Weekly or as Required
1.Once the shortening has been drained, flush out scraps and sediment with a small amount of warm shortening. Allow the tank to drain thoroughly.
2.Close the drain valve and fill the tank with a
3.Set the thermostat at a temperature recommended by the manufacturer of the commercial cleaner and boil the solution for 15 to 20 minutes. Monitor boiling to prevent overflow.
4.Drain the cleaning solution from the tank.
5.Close the drain valve and refill the tank with water. Add 1 cup (237ml) of vinegar to neutralize alkaline left by the cleaner. Bring the solution to a boil and allow it to stand for a few minutes.
6.Drain the tank and rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry the tank thoroughly.
7.Close the drain valve.
8.Add shortening to the "oil level" line.
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