Use and Care Manual

CARE AND MAINTENANCE

CLEANING

WARNING: Hot oil and parts can cause burns. Use care when operating, cleaning and servicing the fryer.

WARNING: Hot oil and parts can cause severe burns. ALWAYS drain oil from fryer before moving the fryer.

NOTE: DO NOT use chlorine or sulfate/sulfide cleaners.

• Clean your fryer interior daily with the tank brush along with a damp cloth, and polish with a soft dry cloth.

If regular cleaning is neglected, grease will be burned on and discolorations may form.

• To minimize fingerprints on the stainless steel surfaces, apply a cleaner that will leave a thin oily or waxy film.

• Keep the fryer exterior clean and free of accumulated grease to prevent stains from forming. If regular

cleaning is neglected, grease will be burned on and discolorations may form.

• Clean all exterior surfaces of your fryer at least once daily.

• Use a damp cloth with warm water and a mild soap or detergent. Rinse thoroughly, and then polish with a

soft dry cloth.

• Remove stains by washing with soap and water. Use a self-soaping, non-metallic scouring pad for

particularly stubborn stains.

• ALWAYS rub with the grain of the stainless steel.

• DO NOT use a metallic scoring pad or harsh cleaners.

BOIL OUT PROCEDURE

Perform a boil out at least once a week, or as needed.

1. Drain the tank as described under DRAINING THE TANK.

2. Once the oil has been drained, flush out scraps and sediment with a small amount of warm oil, using tank

brush. Allow the tank to drain thoroughly.

3. Close the drain valve and fill tank with non-corrosive, grease-dissolving commercial cleaner. Follow the

manufacturer’s instructions.

4. Add commercial boil-out solution. Solution level must be between the MIN and MAX levels on the fryer tank.

NOTE: DO NOT use chlorine or sulfate/sulfide cleaners.

5. Set thermostat to the temperature recommended for the solution being used. Allow solution to simmer for

about 15 to 20 minutes.

6. Drain the cleaning solution from the tank.

7. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to neutralize alkaline left by

the cleaner. Solution level must be between the MIN and MAX level on the fryer tank.

8. Bring the solution to a simmer only, turn the thermostat off. Allow to stand for a few minutes.

9. Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water. All traces of

cleaner must be removed. Dry the tank thoroughly.

10. Close the drain valve and add oil. Follow the FILLING TANK WITH OIL procedure in this manual.

FLUE VENT INSPECTION

Perform an inspection of the flue vent at least once a year. Allow the fryer to cool for inspection. Check the flue

and clear any obstructions; clean as necessary.