Dean D50 Installation, Operation & Maintenance Manual page 16

CAUTION
Never allow water to boil down to the point that
elements are exposed. This will damage them.
3. Scrub the vessel walls, bottom and
heating tubes.
4. Drain vessel and rinse with clean
water.
5. Refill with clear water, set operating
thermostat to 104ºC (220ºF), and
boil again.
completed, turn operating thermostat
off, drain, rinse, and dry thoroughly.
6. Immediately refill with cooking oil
or frying compound as directed in
Section 4.3.
5.4 PERIODIC
The fryer should be checked and adjusted
periodically by qualified service personnel
as part of a regular kitchen maintenance
program.
5.5 STAINLESS STEEL CARE
All stainless steel fryer cabinet parts should
be wiped regularly with hot, soapy water
during the day and with a liquid cleanser
designed for stainless steel at the end of
each day.
CAUTION
DO NOT let water splash into the tank of hot
oil. It will splatter and can cause severe burns.
a. Do not use steel wool, abrasive cloths,
cleansers or powders.
b. Do not use a metal knife, spatula or any
other metal tool to scrape stainless
steel! Scratches are almost impossible
to remove.
c. If it is necessary to scrape the stainless
steel to remove any encrusted materials,
soak the area first to soften the deposit,
then use a wood or nylon scraper only.
Once boiling is
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