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KSCF18G COOL ZONE SERIES GAS FRYERS
CHAPTER 6: PREVENTATIVE MAINTENANCE
Well-maintained equipment operates more efficiently and lasts longer. Keep the fryer clean during
the day and thoroughly clean it at the end of each day.
Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil. If water comes in contact with oil heated to cooking temperature, it
will cause spattering of the oil, which can result in severe burns to nearby personnel.
6.1 Daily
Wash all removable parts. Clean all exterior surfaces. Do not use cleansers, steel wool, or any other
abrasive material on stainless steel. Filter the oil and replace it if necessary. Filter oil more often
under heavy use conditions (e.g., frying heavily breaded products).
Use a commercial-grade cleaner formulated to effectively clean and sanitize food-
contact surfaces. Read the directions for use and precautionary statements before
use. Particular attention must be paid to the concentration of cleaner and the length
of time the cleaner remains on the food-contact surfaces.
Water MUST NOT be allowed to drain into the filter pan or filter system. Irreversible
damage will result if water is allowed into the system, and all applicable warranties
6.2 Weekly
Completely drain the frypot into either the filter or a steel container. Do not use a plastic bucket or
glass container.
• Clean the frypot with a high grade cleaner or hot water and a strong detergent.
• Close the drain valve and refill with either the cleaning solution or water and detergent.
• Scrub frypot walls and heating tubes. Then drain frypot and rinse in clear water.
• Once cleaning is completed, drain, rinse, and dry thoroughly.
• Refill with shortening as directed in Section 3.11 of this manual.
DANGER
WARNING
WARNING
will be voided.
6-1
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