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USE ONLY SUITABLE CHEMICALS AND OBSERVE ALL
MANUFACTURER SAFETY REQUIREMENTS FOR SAFE
HANDLING AND USE.
Warning: Ensure the appliance is off and the parts are cool to touch.
1) Avoid splashing water onto any parts and piping.
2) Check the piping connections and gas circuitry regularly.
3) Avoid clogging of the flue gas ventilation. Any obstacles in the flue can
cause incomplete combustion.
4) Make sure the gas type and pressure conforms to the specification as
shown in the data plate
Cleaning must be regular and thorough to ensure safe and efficient operation
of the equipment and to prevent flare-up. The amount of usage and the type
of products being cooked will largely determine how often complete cleaning
is necessary - you must assess this.
To clean the items, use a suitable detergent and warm water and scrubbing
brush. Repeated scrubbing will be necessary if deposits are heavy and baked
on.
CLEANING STAINLESS STEEL
Regularly wipe the surface with hot water and detergent. Rinse the washed
area with a wet sponge and clean water and wipe the area dry to prevent
streaking. Follow this process and wash a small area at a time to prevent
chemical residue and streaking.
Stainless steel may discolour if overheated. These stains can usually be
removed using an appropriate powder/paste. To scrape off heavy deposits of
grease and oil, use only wood or plastic tools as necessary.
Note: Never use steel wool to clean stainless steel.
Note: Damage may occur if chemicals not suitable for stainless steel are
used.
Gas fryer Manual
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