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steel wool or any other abrasive material on stainless steel.
3.
Filter the cooking oil and replace if necessary.
filtered more often than daily under heavy use conditions.
Weekly
1.
Completely drain the fryer tank into a steel container.
bucket!
If the frying compound is liquid enough to pour through a drain
spout, it is also probably hot enough to melt plastic.
2.
Clean the vessel with a good grade of cleaner or hot water and a strong
detergent.
3.
Close the drain valve and refill with either cleaner or detergent/water .
4.
Bring to a rolling boil, turn the heat down, and let the mixture stand until
deposits and/or carbon spots can be rubbed off.
5.
Scrub the tank walls and heat tubes, then drain and rinse with clear water.
6.
Refill with clear water and boil again.
7.
Drain, rinse, then dry thoroughly.
8.
Refill with cooking oil or frying compound as directed above.
Periodic
Your
"Cuisine"
periodically by qualified service personnel as part of a regular kitchen
maintenance program.
Stainless Steel
All stainless steel body parts should be wiped regularly with hot, soapy water
during the day and with a liquid cleaner designed for this material at the end of
each day.
Do not use steel wool, abrasive cloths, cleansers, or powders'
necessary to scrape stainless steel to remove encrusted materials, soak with hot,
wet cloths to loosen the material, then use a wood or nylon scraper.
metal knife, spatula, or any other metal tool to scrape stainless steel!
are almost impossible to remove.
Deep
Fat
Fryer
should
The oil should be
Do not use a plastic
be
checked
and
adjusted
Form CU-DFF 08/84
If it is
Do not use a
Scratches
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