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• Do not salt or otherwise season food over the fryer.
This practice contaminates the frying compound
and accelerates it deterioration.
• Do not shake breaded items over the fryer.
• Keep the frypot covered when not in use. This will
prevent air from oxidizing the frying compound
and will keep impurities out.
• Do not overheat the frying compound. Follow the
temperature recommended in tested recipes. The
company which provides your frying compound
can provide tested recipes and techniques for use
with their shorting.
Routine Care
NEVER operate the burner with an empty frypot. It only
takes a few minutes to completely ruin a frypot this way,
and the frypot warranty is void if this is done.
The frying compound should be filtered at least once a
day. If a heavy volume of breaded food is fried, it may
be necessary to filter two or more times a day. This will
increase the life of the frying compound and produce
better-tasting food. GARLAND filter cones are ideal
for this and are inexpensive and readily obtainable from
your dealer or parts distributor.
The fryer should be cleaned daily, and this operation
can be combined with filtering the frying compound.
After the fryer is drained, wipe the inside with cloth
saturated in a commercial fryer/griddle cleaner, then rinse
thoroughly. Wipe dry and put the filtered compound
back in the frypot. The frypot should be boiled out
once a week with a commercial fryer/griddle cleaner
according to direction on the bottle. Each day wipe
down the controls and all inside the door with a damp
cloth. Remove the basket hanger and clean at least once
a week. This way your fryer will stay clean and new
Part # 1382677 (08/06)
OPERATION Continued
CLEANING AND MAINTENANCE
• Watch for signs of compound breakdown. An
unusual darkening of the compound or smoking are
the first signs of breakdown. Foaming, objectionable
change in flavour of the product and gumming also
indicate a breakdown of the frying compound.
• Set the thermostat at 200°F or below, when not
frying.
• Darkened frying compound and incorrect batter or
breading can cause a fried product to appear to be
done. Use tested recipe or obtain batter or breading
specially prepared for today's frying techniques
looking much longer. Be sure that the grease cover for
the automatic gas valve is kept in place
Cleaning
Painted Finishes
Establish a regular cleaning schedule. Any spills should
be wiped off immediately.
The fryer should be permitted to cool down before
cleaning exterior surfaces.
1. Wipe exposed, cleanable surface when cool with
a mild detergent and hot water. Stubborn residue
spots may be removed with a light weight non
metallic scouring pad. Dry thoroughly with a clean
cloth.
2. Stainless steel should be cleaned using a mild
detergent, a soft cloth and hot water. If necessary
to use a nonmetallic scouring pad, always rub in
the direction of the grain in the metal to prevent
scratching. Use a water based stainless cleaner
(commercially available), if you want a high shine.
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