Chapter 5: Preventive Maintenance; Daily Checks And Services; Quarterly Checks And Services - Frymaster 35 Series Installation And Operation Manual

CHAPTER 5: PREVENTIVE MAINTENANCE

5.1

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 2½ inches (60mm) above the orifice. The flame should strike the center of the target
and be a rich blue color. Call your Factory Authorized Service Center (FASC) if you see any problems.
Clean Fryer Cabinet Inside and Out
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.
Never attempt to clean 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 cook-
ing temperature, it can cause the oil/shortening to splatter and severely burn nearby
personnel.
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.
5.2

Quarterly Checks and Services

Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil or shortening will gradually form on
the inside of the frypot. This deposit must be periodically removed to maintain your fryer's efficiency.
Allow oil/shortening to cool to 100ºF (38ºC) or lower before draining to an appropriate
container for disposal.
35 SERIES GAS FRYERS
DANGER
DANGER
5-1