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SHORTENING MAINTENANCE
Shortening life may be extended by following these important procedures.
Do not salt foods over the fryer.
Use good quality shortening.
Filter shortening daily at a minimum.
Keep equipment and surroundings clean.
Set thermostats correctly. Do not use excessively high temperatures.
Remove excess moisture and particles from food products before placing in fryer.
Dip out several cups of shortening from fry tank every day and add fresh shortening to replace it.
CLEANING
DAILY
Clean your fryer regularly. 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. Particularly
stubborn discolorations may be removed with a self-soaping scouring pad or a paste made of water
and a mild scouring powder applied with a plastic open pad or sponge. Do not use standard steel wool
on stainless steel finishes. Pieces of the steel wool will adhere to the stainless steel and cause rusting.
Always rub in the direction of the polish lines on the steel front to preserve the original finish.
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
Heating Elements and Thermostat Bulb
1. The fry tank must be at operating temperature.
2. Turn power switch OFF.
3. Wear protective gloves, and using the lift rod, raise elements out of hot shortening. Allow
shortening to drip off for five minutes.
4. Place cover(s) (optional extra) over fry tank(s) to preserve clean shortening.
5. Turn operating thermostat to 300 F.
6. Turn power switch ON. DO NOT leave fryer unattended. The second high limit will trip out,
terminating the burn-off cycle.
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