Clean all stainless steel surfaces with a damp cloth and polish with a soft dry cloth. 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.
Weekly or as Required
The frequency of cleaning depends on the load conditions. Set a definite cleaning schedule corresponding to how much the fryer is used. Cleaning should be done at least once a week.
1.Turn the thermostat to OFF and allow tank to cool.
2.Remove the fry baskets.
3.Grasp the black handle on the pivotal head above the fry tank and swing it to the left of the fryer until it stops.
4.Remove the crumb tray.
5.Firmly grasp both handles of the fry tank and lift it out.
6.Strain the frying compound into a clean container.
7.Replace the empty fry tank and lower the pivotal head to place thermostat bulbs inside the tank.
8.Add water to the FULL mark on the tank.
9.Add any good grade of cleaner. Follow the cleaner manufacturer's instructions.
10.Turn the thermostat to 250°F and bring the solution to a boil. Boil long enough to loosen or dissolve all "varnish" or "carbon" deposits (approximately 30 minutes).
11.Turn fryer OFF. Lift the pivotal head.
12.If necessary, clean the thermostat bulbs, using a long handled fiber or plastic brush and mild soap solution.
13.Rinse with clean water to remove all cleaning mixture.
14.Lift out the fry tank and drain. Wash fry tank again with a mild soap solution. Rinse with clean water to remove all cleaning mixture. The fry tank must be thoroughly rinsed; even a trace of cleaner left inside the tank will ruin frying compound.
15.Rinse inside of tank with 2 cups of vinegar. Rinse with clean water until vinegar odor is gone.
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