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2430A215-Mar2008 2530A215-Mar2008 <br /> A. GENERAL <br /> Any item of equipment operates better and lasts longer when it is kept clean and properly maintained, and the 14" (356 mm) gas fryer <br /> is no exception. In order for this fryer to provide years of trouble-free service, it must be CLEANED and MAINTAINED according to <br /> the instructions as listed below: <br /> 1. DAILY <br /> a.) Clean the fryer surface periodically during operating hours with a solution of sanitizer and hot water, and at closing with <br /> stainless steel cleaner. If necessary, use a dampened type 7447 RED or 7440 BROWN (heavy duty) Scotch brite pad to <br /> remove encrusted material. DO NOT use steel wool, abrasive cloths, cleaners, powders, metal knife, spatula or any other <br /> metal object to scrape stainless steel! Scratches on stainless steel are almost impossible to remove! <br /> b.) Filter shortening in each fryer once a day according to Company Policy. <br /> <br /> CAUTION: DO NOT ALLOW ANY CLEANING SOLUTION/WATER TO SPLASH INTO A VESSEL OF HOT COOKING <br /> OIL AS IT WILL CONTAMINATE THE OIL AND MAY CAUSE THE OIL TO SPLATTER, CAUSING SEVERE <br /> BURNS. <br /> c.) THOROUGHLY clean the filter machine according to instructions provided in the cleaning section of this manual. <br /> 2. WEEKLY <br /> a.) BOIL OUT the fryer vat using Boil Out Compound according to procedures in the cleaning manual provided by the <br /> chemical supplier. <br /> b.) Perform steps a) and b) listed above under Daily Cleaning routines.