Table of Contents
Advertisement
valve at the filter to promote draining of the
return lines into the filter pan.
If using solid shortening, always make sure the
return lines are clear before turning off the filter
motor, and hang any flexible lines up to drain.
Solid shortening will solidify as it cools and clog
the lines.
CLOSING:
When closing at night, filter the oil in all fryers
and drain the filter lines. Cover the open tanks
of oil. Turn the power switch on the fryer panel
"off".
SHUT-DOWN:
When shutting down for longer than just
overnight, drain the frying compound, clean the
vessel thoroughly, either discard the frying
compound or return it filtered to the vessel and
then cover it.
6. CLEANING &
MAINTENANCE
GENERAL:
Any piece of equipment works better and lasts
longer when maintained properly and kept
clean. Cooking equipment is no exception.
your electric Deep Fat Fryer must be kept clean
during the working day and thoroughly cleaned
at the end of each day.
DAILY:
a) Remove and wash all removable parts
and accessories.
b) Clean all exterior surfaces of the body.
Do not use cleansers, steel wool, or any
other abrasive material on stainless
steel (see " Stainless Steel" section
below).
c) Filter the cooking oil and replace if
necessary.
The oil should be filtered
more often than daily under heavy use.
d) Do not run water through the filter as
part of the cleaning process; the filter
pump is not designed to handle water.
This will void the warranty for your filter,
hasten filter pump failure, and could
cause accidents if water mixes with hot
oil.
WEEKLY:
a) Completely drain the fryer vessel into
either the filter or a steel container. Do
not use a plastic bucket or glass
container.
b) Clean the vessel with a good grade of
cleaner or hot water and a strong
detergent.
c) Close the drain valve and refill with
either the cleaning solution or water and
detergent.
d) Bring to a rolling boil, turn the heat
down, and let the mixture stand until
deposits and/or carbon spots can be
rubbed off with the Teflon brush.
e) Scrub the tank walls, bottom, and
heating elements, then drain the vessel
and rinse in clear water.
f) Refill with clear water and boil again.
g) Drain, rinse, and dry thoroughly.
h) Refill
with
compound as directed above.
PERIODIC:
Your electric Deep Fat Fryer should be checked
and adjusted periodically by qualified service
personnel
as
part
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.
WARNING!!!
Do not let water splash into the tank of
hot oil...it will splatter and can cause
severe burns.
5
cooking
oil
or
frying
of
a
regular
kitchen
Advertisement
Table of Contents
