Fryer Cleaning; Daily; Weekly (Boilout) - Pitco W14S-S WF Installation, Operation And Maintenance Manual

3.2 FRYER CLEANING

3.2.1 Daily

Your fryer should be clean every day to maintain peak performance and appearance. Perform the
procedures below every day.
a. Wipe up any shortening that spills onto the exterior of the fryer. This should be done with a
clean soft cloth while the oil is still warm.
b. Use warm water with a mild detergent to clean surfaces. Be careful not to get water in the
shortening and to remove any detergent from the fry tank.
c. Use a nonabrasive scouring powder or pad to clean stains if necessary.

3.2.2 Weekly (Boilout)

The fryer should be thoroughly cleaned once a week. This cleaning should include a complete
draining of the fryer and a boil out. This would also be a good time to check the filter media for
damage.
Completely shut down the fryer when the oil is to be replaced by
water, and when the heating portion of the cleaning is complete. This
will prevent the heating system from coming on during the oil draining
and water filling procedure.
a. Drain the oil from the fryer using the fryer drain procedures in
pumped into the oil shuttle, disconnect the filter pan and remove from the fryer.
Do not use the filter pan to drain cleaning water into. The only way to
remove liquid from the filter pan is via the filter pump. Do not use the
filter pump to pump water. Water can remain in the filter lines and mix
with hot oil during filter procedures creating a problem.
b. Remove tube rack/mesh tube screens and remove any large debris from the bottom of the fry
tank. Close the drain valve and fill the fry tank with water and noncaustic detergent. For best
results use Pitco Fryer Cleaner part number P6071397.
c. Place a large pan under the drain. This pan will be used to catch the cleaning water. The pan
must be of sufficient size to hold all of the water.
CAUTION
chapter 2.
3-3
When the oil has been