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CHAPTER 4: CLEANING AND MAINTENANCE
4.3 Daily (Close of Business)
At the close of a working day, oil in all fryers should be filtered. When the last fryer is
finished, follow these steps:
1. Ensure the flexible hose and pump lines are clear by running the filter pump for an
additional 10–15 seconds after air bubbles start coming from the oil return line. Then
drain the flexible hose into the filter pan (if equipped with a flush option).
2.
Remove the filter pan cover and hold-down ring assembly (see Section 4.2 for filter-
leaf instructions), then remove the filter paper and filter support screen.
3. Discard the filter paper into a fireproof container.
4. Wash all filter components with soapy water and rinse.
5. Dry all filter parts and filter pan thoroughly before reassembling.
6.
Check all fittings at the rear of the filter unit; ensure that all fittings are properly
tightened.
The crumb tray in SUFF/UFF filter systems 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.
4.4 Weekly
Follow the same procedure as for Daily (Close of Business), with these additional steps:
•
Wash the filter pan with hot, soapy water and a brush. Dry and reassemble with new
filter paper.
•
Clean thoroughly under, around, and behind the fryers and filtering area.
•
Do not operate motor/pump until all traces of water have been removed from the
pan. Under no circumstances should water or boil-out solution be allowed to enter
the pump housing; irreparable damage will result, and all warranties will be voided.
•
Check the connections of the inlet lines and tighten if lines become loose or start to
leak oil.
SUFF/UFF FILTRATION SYSTEMS
DANGER
4-3
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