Preventative Maintenance; General - Frymaster FPHD65 Series Installation & Operation Manual

Gas fryers with built-in filtration

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FRYMASTER FPHD65 SERIES GAS FRYERS

CHAPTER 6: PREVENTIVE MAINTENANCE

Never attempt to clean the 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

cooking temperature, it will cause spattering of the oil/shortening, which can result

Any equipment works better and lasts longer when maintained properly and kept clean. Cooking

equipment is no exception. Frymaster FPHD65 Series gas fryers should be kept clean during the

working day, and thoroughly cleaned at the end of each day. Below are recommendations for daily,

weekly and periodic preventative maintenance.

6.1.1 Daily

Use a commercial grade cleaner formulated to effectively clean and sanitize food-

contact surfaces. Read the directions and precautionary statements for use.

Particular attention must be paid to the concentration of cleaner and the length of

time the cleaner remains on the food-contact surfaces.

A. Remove and wash all removable parts.

B. Clean all exterior surfaces of the cabinet. Do not use cleaners, steel wool, or any other

abrasive material on stainless steel.

C. Filter the cooking oil and replace if necessary. The oil should be filtered more frequently

when under heavy use.

D. Clean filter pan, as well as, crumb tray as discussed on page 5-9.

6.1.2 Weekly

A. Completely drain the oil from the fryer into a metal stockpot of sufficient size to safely hold

the entire contents of the frypot for disposal. Do not use a glass or plastic container.

B. Clean the frypot by following boil-out procedures in Chapter 4.2.

Never allow water to boil down and expose the heating tubes. Frypot damage will

DANGER

in severe burns to nearby personnel.

WARNING

result.

6-1

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