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NAVY SUBMARINE ELECTRIC FRYER
CHAPTER 5: PREVENTIVE MAINTENANCE
5.1
Cleaning the Fryer
Never attempt to clean the fryer during the frying process or when the frypot is filled
with hot oil/shortening. If water comes in contact with oil/shortening heated to frying
temperature, it will cause spattering of the oil/shortening, which can result in severe
burns to nearby personnel.
Use a commercial-grade cleaner formulated to effectively clean and sanitize
food-contact surfaces. Read the directions for use and precautionary statements
before use. Particular attention must be paid to the concentration of cleaner and the
length of time the cleaner remains on the food-contact surfaces.
5.1.1 Clean Inside and Outside of the Fryer Cabinet – Daily
Clean inside the fryer cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulated oil/shortening and dust.
Clean outside the fryer cabinet, with a clean, damp cloth soaked with dishwashing detergent. Wipe
with a clean, damp cloth.
5.1.2 Clean the Frypot and Heating Elements – Weekly
Never operate the appliance with an empty frypot. The frypot must be filled with
water or cooking oil/shortening before energizing the elements. Failure to do so will
result in irreparable damage to the elements and may cause a fire.
Boiling-Out the Frypot
Before the fryer is first used, it should be boiled out to ensure that residue from the manufacturing
process has been eliminated. Also, after the fryer has been in use for a period of time, a hard film of
caramelized vegetable oil will form on the inside of the frypot. This film should be periodically
removed by following the boil-out procedure that follows.
1. Before switching the fryer ON, close the frypot drain valve, then fill the empty frypot with a
mixture of cold water and dishwashing detergent. Follow instructions on detergent container
when mixing.
2. Press the fryer ON/OFF switch to the ON position.
3. Set the temperature control knob to the lowest setting.
DANGER
WARNING
DANGER
5–1
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