Preventative Maintenance; General - Dean SM20 Installation & Operation Manual

DEAN MILLIVOLT GAS FRYERS (CE)
CHAPTER 5: PREVENTATIVE MAINTENANCE

5.1 General

Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil/shortening. If water comes in contact with oil/shortening heated to
cooking temperature, it will cause spattering of the oil/shortening, which can result
Any equipment works better and lasts longer when maintained properly and kept clean. Cooking
equipment is no exception. Dean Super Marathon and Super Runner Series 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.
5.1.1 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.
5.1.2 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 4.3.
Never allow water to boil down and expose the heating tubes. Frypot damage will
DANGER
in severe burns to nearby personnel.
WARNING
WARNING
result.
5-1