Daily Cleaning; Chapter 3: Owner Maintenance And Adjustments; Weekly Fryer Cleaning (Boil Out); Flue Inspection - Pitco NSF Frialator 45C+ Manuel D'installation, D'utilisation Et D'entretien

Chapter 3: Owner Maintenance and Adjustments

This chapter provides you with the information and procedures necessary to perform basic fryer
maintenance and adjustments. If, after performing maintenance on your fryer, it does not perform
properly, contact your authorized service center.
3.1

WEEKLY FRYER CLEANING (BOIL OUT)

The fryer should be thoroughly cleaned once a week. This cleaning should include a complete
draining of the fryer and a boil out.
a. You will need a container large enough to hold 1 1/2 times the oil in one tank. This
container should also be able to withstand boiling water temperatures.
Completely shut down the fryer when the oil is to be replaced by water, and
when the heating portion of the cleaning is complete. This will prevent the
heating system from coming on during the oil draining and water filling
procedure.
b. Drain the oil from the fryer and discard or save for reuse. Remove tube rack/mesh tube
screens and remove any large debris from the bottom of the fry tank. Once clean, return
tube rack/mesh screens to the fry tank. Close the drain valve and fill the fry tank with
water and noncaustic detergent. For best results, use Pitco Fryer Cleaner, part number
P6071397.
c. Restart your fryer as described in 2.3 and set the thermostat to 200°F and bring the water
to a slow boil. DO NOT allow water to boil because excessive foaming will occur. Once
the water is at a slow boil turn off the fryer.
d. Allow the fryer to soak for 20 minutes to soften shortening deposits and carbon. Use the
fryer brush to remove any residue from tank, heating tubes, and side walls. Perform the
daily cleaning procedure described in section 2.6.
e. Wipe the tank dry with clean cloth wipes. Close the drain valve and remove the large
container.
f. Refer to section 2.1 to refill the fryer.
3.2

FLUE INSPECTION

It is recommended that once every six months, with the cooker cooled down, you examine the flue
area. Check for corrosion or blockage of the flue. Ensure that the cooker is shutdown and do not
turn it on during the examination. Examination of the flue area during cooking may cause bodily
injury.
CAUTION
3-1