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PERFORMANCE SERIES GAS FRYERS MODELS MJ40 & MJ50
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1
Fryer Preventive Maintenance Checks and Services
DAILY CHECKS AND SERVICES
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and
any other indications that the fryer and accessories are not ready and safe for operation.
Inspect the ceramic burner targets. Ensure the targets are in position above each orifice, and that
the flame ignites approximately 2-½ inches (60 mm) above the orifice. The flame should strike
the center of the target and be a rich blue color. Call your Factory Authorized Servicer (FAS) if you
see any problems.
Clean Fryer Cabinet Inside and Out
Never attempt to clean the fryer during the cooking process or when the frypot is filled
with hot oil/shortening. If water comes in contact with oil/shortening heated to cooking
temperature, it can cause spattering, 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
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing
detergent, removing oil/shortening, dust, and lint from the fryer cabinet.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least once every day (more
often if the fryer is in constant use). Refer to Chapter 4, Filtration Instructions, for details.
DANGER
WARNING
remains on the food-contact surfaces.
5-1
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