Preventative Maintenance; General - Dean 24G Series Installation & Operation Manual

24G SERIES FLATBOTTOM GAS FRYERS
CHAPTER 6: PREVENTATIVE MAINTENANCE

6.1 General

Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil or shortening. If water comes in contact with oil or shortening
heated to cooking temperature, it will cause spattering, which can result in severe
Any equipment works better and lasts longer when maintained properly and kept clean. Cooking
equipment is no exception. 24G Series Flatbottom gas fryers should be kept clean during the
working day, and thoroughly cleaned at the end of each day. Below are recommendations for daily,
weekly and periodic preventative maintenance.
6.1.1 Daily
Use a commercial grade cleaner formulated to effectively clean and sanitize food-
contact surfaces. Read the directions and precautionary statements for use.
Particular attention must be paid to the concentration of cleaner and the length of
time the cleaner remains on the food-contact surfaces.
A. Remove and wash all removable parts.
B. Clean all exterior surfaces of the cabinet. Do not use cleaners, steel wool, or any other
abrasive material on stainless steel.
C. Filter the cooking oil and replace if necessary. The oil should be filtered more frequently
when under heavy use.
6.1.2 Weekly
A. Completely drain the oil from the fryer into a metal stockpot of sufficient size to safely hold
the entire contents of the frypot for disposal. Do not use a glass or plastic container.
B. Clean the frypot by following boil-out procedures in Chapter 4.2 (if allowed).
Never allow water to boil down and expose the frypot bottom. Frypot damage will
DANGER
burns to nearby personnel.
WARNING
WARNING
result.
6-1