Operating instructions
7. MAINTENANCE
Filling Fry Tank:
1. Fill the fry tank half way between the MAX and MIN marks on the tank with approximately 15 lbs. of
liquid or melted frying compound. Do not fill past the MAX.
NOTE: This fryer is not equipped with a melt cycle option. Air holes caused when packing solid frying
compound into the fryer can cause hot spots on the heating element sheath, resulting in momentary
overheating of some of the frying compound and premature frying compound breakdown. It can also
damage the heating elements. If it is necessary to use solid frying compound, it must be melted
before adding to fry tank.
Turn the thermostat to the desired frying temperature. The yellow “HEAT ON” light will stay on until the
temperature set on the thermostat is reached, then the light cycles off. The fryer is now ready to
begin frying. After a load has been fried, do not lower the next load into the frying compound until the
“HEAT ON” light cycles off.
2. Do not let the frying compound level drop below the MIN mark on the tank. For proper operation of the
fryer and good frying results, the frying compound level should be maintained.
3. Use a quality frying compound.
4. Filter the frying compound frequently, at least once a day.
5. Skim out food particles frequently with the strainer/skimmer.
6. Add at least 15% (of fry tank capacity) of fresh frying compound daily, (more if possible) without
overloading the tank. If 15% of the frying compound is not used during frying, remove some of the
frying compound for other use (gravy, griddle frying, etc.) to permit adding fresh frying compound.
7. Do not overload the fry baskets. Approximately half-full or even less is correct. If foods are taking
longer to fry than the chart shows, or are not browning, over-loading is a probable cause.
8. Prepare the food properly.
9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle.
10. Assure a good thermostat operation.
11. Keep the fry tank and elements clean.
8. CLEANING
1. 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 least once a week.
A. Turn the thermostat to “OFF” and allow unit to cool down.
B. Lift the elements to drain position. Wire brush or scrape elements to remove any solids adhering
to the elements.
C. Raise the elements. Lift out fry tank. Strain the frying compound into a clean container.
D. Replace empty fry tank, lower elements to rest inside the tank.
E. Add water to the “MAX” mark on tank.
F. Add any good grade of cleaner, following cleaning instructions.
G. Turn the thermostat to 250°F and let the heating unit bring the solution to a boil.
H. Boil long enough to loosen or dissolve all varnish or carbon deposits, approximately 30 minutes.
I. Turn the unit off and lift out the elements to drain position.
J. If necessary, clean the thermostat bulbs using a long-handled fiber or plastic brush and mild soap
solution.
K. Rinse with clean water to remove all cleaning mixture.
L. Lift out the fry tank and drain. Repeat steps J & K with fry tank.
M. Rinse the inside of the tank with 2 cups of vinegar.
N. 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 ruin frying compound.
O. Dry thoroughly. Replace the tank and lower the elements.
CAUTION: Use only non-abrasive cleaners. Abrasive cleaners could scratch the finish of your
unit, marring it’s appearance and making it susceptible to dirt accumulation. Do Not use steel wool,
other abrasive cleaners or cleaners/sanitizers containing chlorine, iodine, ammonia or bromine
chemicals as these will deteriorate the stainless steel and glass material and shorten the life of the
unit.
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