6.2.2 Lighting the main burner and temperature adju-
To light the main burner, after light the pilot burner, turn the knob
further to the left until the desired temperature. The thermostat is
marked in positions from 1 to 7. The approximate values for each
position are the following:
110 125 140 150 165 180 190
To shut off the burner, turn the knob to the right to
the main burner will go out.
To shut off the pilot light, place the knob in position "0".
6.2.3 Emptying the tank
The user should place a special container under the discharge.
The bowl should be heat-resistant and designed not to allow the oil
to spill when the bath is being emptied, since this could be very dan-
A bowl with these requisites is available separately as an optional
extra from our sales department.
Before placing the oil drip tray under the cock and opening, make
sure that the oil has cooled down, open the oil drain tap.
6.3 Cleaning and taking care of the machine
• Never clean the appliance with jets of water, whether direct or
• Never clean the appliance before it has cooled down.
• Rinse the surface with clean water and a soft cloth to get rid of
all traces of detergent.
• When finished using the appliance, it should be cleaned thorou-
ghly every evening.
• Empty the tank as described in paragraph 6.2.3, remove any resi-
due from the bottom.
• Before starting to clean the appliance, disconnect from the
mains. The surfaces and steel parts should be washed in warm
water using a neutral detergent. Avoid using abrasive or corrosi-
ve detergents which could damage the steel.
• Let the inside of the tank dry perfectly before refilling with oil.
The recovered oil must be filtered and decanted before being
replaced in the tank. New and clean oil improves the appliance
performance as well as the taste of the food.
• Thoroughly dry the appliance.
• Cleaning the appliance daily guarantees perfect long-term opera-
6.4 Turning the appliance off in case of bre-
6.4.1 What to do in case of failure
In case of breakdown or malfunctioning or failure close the gas cock.
Close the connecting cock of the unit. Call the service centre.
6.4.2 What to do in case of prolonged period of disuse
When the appliance is not to be used for a long time, clean thor-
oughly, cas instructed in the chapter 6.5 "Appliance care and fre-
quency of maintenance", close the connecting cock of the unit.
0805_GB_42 - GAS FRYERS
6 - INSTRUCTIONS FOR USE
6.5 Appliance care and frequency of maintenance
Attention! When cleaning, carefully avoid washing the
appliance with direct water jets or high-pressure
Cleaning must be performed when the appliance is cold.
Thorough daily cleaning of the appliance, after disconnecting it, will
keep it in perfect working order and make it last longer. All steel
parts should be cleaned with water and a detergent, using a damp
cloth; do not use abrasive substances or corroding detergents.
Do not use steel wool, which could cause rust to form.
For the same reason, avoid touching the appliance with anything
made of iron. Do not clean with sandpaper and lubricating gel paper.
If absolutely necessary, you may use pumice powder.
If the appliance is extremely dirty, use a synthetic sponge (i.e.
After cleaning the appliance, rinse with clean water and wipe with
a clean cloth.
All maintenance and repair work must be carried out by authorized
The appliance must be checked at least once a year. For this reason,
a service agreement contract is recommended.
6.6 Recommendations for the treatment of
stainless "steel industrial" kitchens
6.6.1 Useful information on "stainless steel"
Industrial kitchens are generally made of "stainless steel" having
the following material codes:
• 1.4016 or 1.4511 = magnetizable chromed steels
• 1.4301, 1.4401 and 1.4571 = non-magnetizable chromed steels
Chromed steels have favourable thermo-technical characteristics. In
fact, they have less of a tendency to warp due to the effect of heat.
Chrome-nickel steels, instead, have good corrosion resistance features.
"Stainless steel" corrosion resistance is given by an inactive coat
that builds up on the surface by coming into contact with oxygen.
The oxygen in the air is already enough to build up the inactive
coat that allows automatic removal of anomalies and damage due
to mechanical actions. The inactive coat builds up or re-builds up
faster if the steel comes in contact with running water containing
A more powerful effect is given by oxidative acids (nitric acid, oxalic
acid). These acids are used if the steel has undergone strong chemi-
cal stresses, hence generally losing its inactive coat.
The inactive layer can be chemically damaged or jeopardized by
reducing agents (oxygen consumption) if they come in contact with
the steel, concentrated or at high temperatures. These active sub-
stances include for instance:
• saline and sulphurous substances
• chlorides (salts)
• concentrated spices such as mustard, vinegar essences, soup
cubes, kitchen salt solutions, etc.
More damage can be caused by:
• outside rust (i.e. from other components, tools or incipient rust)
• iron particles (i.e. file dust)
• contact with non-ferrous metals (element build up)
• lack of oxygen (i.e. no air inlet, water lacking oxygen).
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