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To ensure good fryer health and a safe environment, the fryer should be checked and
adjusted periodically by qualified service personnel as part of a regular kitchen mainte-
nance program.
4.7.3 Stainless Steel Care
DO NOT let water splash into the tank of hot oil. It will splatter and can cause severe
burns.
All stainless-steel fryer cabinet parts should be wiped regularly with hot, soapy water during the
day, and with a liquid cleanser designed for stainless steel at the end of each day.
1.
Do not use steel wool, abrasive cloths, cleansers or powders.
2.
Do not use a metal knife, spatula or any other metal tool to scrape stainless steel! Scratches
are almost impossible to remove.
3.
If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the area
first to soften the deposit, then use a wood or nylon scraper only.
DANGER
4-6
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