Chapter 3: Owner Maintenance And Adjustments; Weekly Fryer Cleaning (Boil Out) - Pitco 20 Installation And Operation Manual

Chapter 3: Owner Maintenance and Adjustments

This chapter provides you with the information and procedures necessary to perform basic fryer
maintenance and adjustments. If after performing maintenance on your fryer it does not perform
properly, contact your authorized service center.
The power supply must be disconnected before servicing or cleaning the
appliance.
At operating temperature, the shortening in the fryer may be hotter than 375°F
(190°C). This hot, melted shortening can cause severe burns. Do not let the
hot shortening touch your skin or clothing. Always wear insulated oil-proof
gloves when working on hot fryers
3.1

WEEKLY FRYER CLEANING (BOIL OUT)

The fryer should be thoroughly cleaned once a week. This cleaning should include a complete
draining of the fryer and a boil out.
a. You will need a container large enough to hold 1 1/2 times the oil in one tank. This
container must also be able to withstand operating temperature oil.
Completely shut down the fryer when the oil is being replaced by water. This
will prevent the main burners from coming on during the oil draining and
water filling procedure.
b. Drain the oil from the fryer and discard or save for reuse. Remove the tube cover screens.
Close the drain valve and fill the tank with warm water and non-caustic detergent. For
best results use Pitco Fryer Cleaner part number P6071397 (sample packet included with
your new fryer).
c. Restart your fryer as described in 2.3 and set the thermostat to 200°F and bring the water
to a slow boil. DO NOT allow water to boil because excessive foaming will occur.
d. Allow the fryer to soak for 20 minutes to soften shortening deposits. Use fryer brush to
remove any residue from tank, tubes, and side walls. Perform the daily cleaning
procedure described in section 2.7.
WARNING
WARNING
CAUTION
3-1