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NAVY SURFACE SHIP ELECTRIC FRYERS
CHAPTER 5: PREVENTIVE MAINTENANCE
5.1
Cleaning the Fryer
The crumb tray in fryers equipped with a filter system must be emptied into a
fireproof container at the end of frying operations each day. Some food particles
can spontaneously combust if left soaking in certain shortening material.
Never attempt to clean the fryer during the frying process or when the frypot is filled
with hot oil. If water comes in contact with oil heated to frying temperature, it will
cause spattering of the oil, 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 Built-in Filtration System – Daily
Never drain water into the filter pan. Water will damage the filter pump.
There are no periodic preventive maintenance checks and services required for the FootPrint Pro
Filtration System other than daily cleaning of the filter pan and associated components with a
solution of hot water and detergent.
DANGER
DANGER
WARNING
WARNING
5–1
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