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OPERATION
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,
CLEANING AND SERVICING THE FRYER.
WARNING: SPILLING HOT OIL CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER
WITHOUT DRAINING ALL OIL FROM THE TANK.
Tank warranty may be voided by improper operation. Turn gas valve off when draining or filling.
BEFORE FIRST USE
Cleaning
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all
surface parts and the fry tank interior. Follow the cleaner manufacturer's directions. Drain through the
valve in the bottom. Rinse thoroughly and drain. Be sure to remove all traces of cleaner; it can affect
the food taste. Wipe fry tank completely dry with a soft clean cloth.
Clean all fryer accessories. Rinse all parts thoroughly and wipe dry.
Seasoning
Light seasoning of the backsplash area is required to avoid possible surface corrosion. With a soft,
lint-free cloth, apply a thin layer of cooking oil over entire backsplash area. This should also be done
after every cleaning.
FILL FRY TANK WITH LIQUID SHORTENING
CAUTION: Before turning the burners on, the fry tank must be filled with liquid shortening.
If this is not done, the tank walls can be damaged. Warpage can cause leaks.
DO NOT melt solid shortening in the fry tank. The fry tank will be damaged and the shortening will
be scorched. Melt solid frying compound in a separate container, being careful to just melt and not
overheat it; then carefully pour into fry tank.
Keep shortening between the MIN and MAX lines in the fry tank. DO NOT add shortening beyond the
MAX line.
Shortening expands when heated. Adding shortening beyond the MAX line may cause an overflow of
hot shortening.
Add fresh liquid frying compound as needed.
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