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Do not permit fans to blow directly at the unit. Wherever possible, avoid open windows next to the unit's
sides or back. Avoid wall type fans which create air cross-currents within a room. It is also necessary that
sufficient air should be allowed to enter the room to compensate for the amount of air removed by any
ventilating system. Otherwise, a subnormal atmospheric pressure will occur, which will effect operation and
cause undesirable working conditions.
A properly designed and installed hood will act as the heart of the ventilating system for the room or area in
which the unit is installed and will leave the unit independent of changing draft conditions.
All valves and thermostats must be checked periodically. Consult the authorized service representative in
your area.
Initial Cleaning
Always clean equipment thoroughly before first use. Clean the protective oil from the bright parts and
interior of tank with a solution of washing soda or other grease dissolving material.
Cleaning
1.
Always turn unit off and allow it to cool completely before cleaning.
2.
Never clean unit by immersing it in water.
3.
The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule
corresponding to how hard the kettle is used. Cleaning should be done at a least once a week.
4.
Strain the frying compound into a clean container. Make sure there is no compound left in tank. (If
the tank is left empty for more than 2 minutes, shut the pilot off. If this is not done, the tank may be
damaged.)
5.
Add water to the "FULL" line.
6.
Add any good grade of cleaner following cleaner instructions.
7.
Turn the thermostat to 250 degrees F. Let the heating unit bring the solution to a boil.
8.
Boil long enough to loosen or dissolve all varnish or carbon deposits. This should take
approximately 30 minutes.
9.
Turn the unit off.
10.
If necessary, clean the thermostat probes using a long-handled fiber or plastic brush and mild soap
solution.
11.
Rinse with clean water to remove all cleaning mixture.
12.
Rinse the inside of the tank with 2 cups of vinegar.
13.
Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed since
even a trace of cleaner left inside the tank will contaminate the fry compound.
14.
Dry thoroughly.
15.
Cover the tank if compound will not be added until a future date.
16.
Clean all exterior surfaces of unit on a regular basis with a damp cloth. Thin films of oil subjected to
frying temperatures quickly form into gummy consistency. In order to avoid these gum formations,
clean the surfaces on a regular basis.
17.
To remove discolorations or oil film, a non-abrasive cleaner may be used.
Cleaning Burner Air Shutters
Burner ports and burner air shutters must be kept clean. To remove burners, turn off the Off/Pilot/On valve
control. Remove back panel. Remove the hold down strap that secures the burners. Then lift up on the
burner end then slide out of unit. To clean burners, boil them in a detergent and water solution for 15
minutes. Either brush with a wire brush or clean gas ports with a sharp pointed metal instrument to ensure
positive open ports.
!
Make sure pilot is turned off at this time.
CLEANING
!
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