Loading ...
Loading ...
Loading ...
-18-
CLEANING
Open the drain valve slowly to minimise splashing, and take care not to overfill the container.
CAUTION - HOT OIL BURNS - DO NOT RUSH
Use a drain stick if necessary to stir up solid fat / oil into the hot top layers to melt it. When the tank
has been drained, use a ladle or similar to rinse the inside of the tank. This will wash away most of the
crumbs and particles stuck to the surfaces. Continue until all the crumbs have been washed out
through the drain and into the filter.
Brush out the drain valve with a stiff nylon bottle brush, close valve and carefully pour the filtered oil
back into the tank.
Wipe all exterior panels with a cloth dampened with detergent and rinse. Do Not Hose Down the Fryer.
NOTE: If fryer usage is very high, we recommend that the weekly cleaning procedure is carried out
more frequently.
1. Proceed to drain and filter the tank as for 'Daily Cleaning'. Do not refill tank with frying medium
until it has been thoroughly cleaned as shown below.
2. Fill fryer with cold water to the normal fill level and add a high quality commercial cleaner that
has been specifically formulated for fryers.
All purpose cleaners are not recommended
.
NOTE: Never use a caustic or lye solution, as this will leave a fat destroying film on tank.
3. Ensure that the elements are lowered into the tank. Switch ‘ON’ the power and heat the water to
approximately 80-90°C.
4. Clean the fryer baskets at the same time by immersing them in the cleaning solution. Allow fryer
to soak for 5-10 minutes or as directed on cleaner instructions. Remove baskets and turn Off
main burners.
5. Scrub the baskets and fryer tank with a stiff nylon bristle brush to remove any remaining
deposits.
DO NOT use a wire brush to clean the tank , as this will scratch the sides of the tank
.
6. Empty fryer and rinse thoroughly with water. Use a 1 part vinegar to 15 parts water solution to
rinse tank and neutralise any cleaner residue. If this proves unsuitable for cleaner being used,
use a weaker solution of up to 1 part vinegar to 25 parts water.
7. Rinse tank thoroughly with water, drain and dry.
8. Refill tank with new filtered frying medium.
Stainless Steel Surfaces
a. With the tank(s) drained, cleaned and dried as shown above, clean exterior surfaces of the
fryer with hot water, a mild detergent solution and a soft cloth.
b. Dry all components thoroughly with a dry cloth and polish with a soft dry cloth.
c. To remove any discoloration, use an approved stainless steel cleaner or stainless steel wool.
Always rub in direction of the grain.
NOTE: All maintenance operations should only be carried out by a qualified service person.
To achieve the best results, cleaning must be regular and thorough. All controls and mechanical parts
should be checked and adjusted periodically by a qualified service person. If any small faults occur, have
them attended to promptly. Don't wait until they cause a complete breakdown. It is recommended that
the appliance is serviced every 6 months.
Loading ...
Loading ...
Loading ...