Specifications

10 L20-349 R3
FRYER OPERATING INSTRUCTIONS (Continued)
DAILY CLEANING PROCEDURE
NOTE: Cleaning is recommended at the end of a
workday to prepare the fryer for proper operation the next
time it is to be used.
1. Open the front door of the fryer. Attach the drain
extension to the drain ball valve.
2. Perform the Shutdown Procedure. Ensure that the
gas supply line inlet valve is closed (handle cross-wise to
pipe line) and the pilot flame is extinguished.
3. Position a steel drum [NEVER use plastic!] with a
filter cone directly beneath the drain extension end.
4. Slowly open the drain ball valve to drain the HOT
shortening.
5. Remove the fryer baskets and screen from the
kettle . Remove the basket hanger from the flue. Clean,
and rinse, these items in the sink. MAKE SURE that
these items are completely dry before their next use.
6. Clear any sediment blocking the kettle drain.
Flush
out all sediment in the bottom of the kettle by pouring
filtered liquid shortening into the kettle until the shorten-
ing being drained runs clear.
7. Close the drain ball valve, after the kettle is
completely empty of shortening and sediment. Detach
the drain extension. Clean,rinse, and dry it before storing.
Wait until the kettle has
cooled before performing step
8, to avoid injury from burns.
8.Thoroughly wipe the kettle interior using clean cloths.
9. Periodically perform the “BOIL OUT”Instructions
to ensure thorough cleaning of the kettle. ( Refer to the
earlier FRYER PREPARATION FOR USE section.)
10. Return the fryer to its normal operating location, if
it was moved for cleaning, and reconnect both the gas
supply line and the movement-limiting cable. (For caster-
equipped fryers, lock the locking casters to prevent
movement.)
11. Refill the kettle with filtered (or fresh) liquid
shortening to the desired indent mark on the rear wall of
the kettle, only if fryer operation is to continue during a
subsequent shift. Otherwise, melt shortening into its
liquid state and refill the kettle before fryer operation is
scheduled during the next normal working shift.
12. Attach the basket hanger to the top of the
backsplash panel. Return the screen and fryer baskets to
their proper positions on the basket hanger.
13. Perform the Lighting Procedure to return the fryer
to operation, when desired.
MONTHLY MAINTENANCE
INSTRUCTIONS
NOTE: Regular maintenance is recommended to keep
the fryer operating properly.
Once each month, before beginning fryer operation,
check the flue (behind the backsplash panel) to ensure
that it is clear and free of obstructions, enabling exhaust
combustion gases to flow freely toward the ventilation
hood area. DO NOT allow the flue to become excessively
dirty.
Monthly, observe the condition of the ventilation hood.
If it shows evidence of a great deal of greasy residue,
remove (clean) the residue to allow free flow of ventilation
air.
DANGER
Avoid moving the fryer while it contains HOT
shortening. Drain the shortening from the fryer
before moving it for service, clean- ing or mainte-
nance to avoid spilling or splashing. [Refer to
steps 1 through 7.] Burns from HOT shortening
can cause serious injury or death.
!
W
A
RNIN
G