Chapter 5: Preventive Maintenance; Fryer Preventive Maintenance Checks And Service; Daily Checks And Service; Weekly Checks And Service - Frymaster Pro Series Installation And Operation Manual

CHAPTER 5: PREVENTIVE MAINTENANCE

5.1

Fryer Preventive Maintenance Checks and Service

DAILY CHECKS AND SERVICE

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.
Clean Fryer Cabinet Inside and Out
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and compo-
nents 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.
cooking temperature, it can cause the oil/shortening to splatter and severely burn
nearby personnel.

WEEKLY CHECKS AND SERVICE

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.
1. Drain the frypot in accordance with Section 4.1 (page 4-1), but do not refill with cooking
oil/shortening.
2. After draining the frypot, clean all food particles and residual oil/shortening from the frypot and
filter pan (if so equipped). BE CAREFUL, this material may still cause severe burns if it comes
in contact with bare skin.
PRO SERIES GAS FRYERS
DANGER
If water comes in contact with oil/shortening heated to
DANGER
5-1