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Initial Cleaning
It is important to clean equipment thoroughly before using it for the first time. Remove
any plastic covers from all stainless steel surfaces. Clean the protective oil from all
the surfaces and interior of the tank with a solution of mild detergent or other grease-
dissolving material.
Daily Cleaning
1.
Always turn unit off and allow it to cool completely before cleaning. Clean
thoroughly before the initial use.
2.
Never clean unit by immersing it in water.
3.
The frequency of cleaning should depend on the actual use of the fryer. Set up
a cleaning schedule that corresponds to how often the fryer is used. However,
you should clean the unit at least once a week.
4.
Strain the frying compound into a clean, dry, heat-safe container. Make sure there
is no compound left in tank. (If the tank is to be left empty for more than 2 minutes,
shut the pilot burner off. If this is not done, the fry tank may be damaged.)
5.
Add water to the "MAX" line.
6.
Add a good quality, non-foaming fryer cleaner and follow the manufacturer's
instructions on the label.
7.
Turn the thermostat to 250°F. Allow the burners to bring the solution to a boil.
8.
Boil long enough to loosen or dissolve all varnish or carbon deposits on the
inside surfaces of the fry tank. Normally this takes approximately 30 minutes.
9.
Turn the main burner and the pilot off.
10.
If necessary, clean the inside of the fry tank, paying special attention to the
thermostat probes. Use a long-handled fiber or plastic brush and mild detergent
solution.
11.
Rinse with clean water to remove all cleaning solution and drain the fry tank.
12.
Rinse the inside of the tank with 2 cups of vinegar.
13.
Rinse with clean water until the vinegar odor is gone. The fry tank must be
thoroughly rinsed, since even a trace of cleaning solution left inside the tank
will contaminate the frying compound.
14.
Dry thoroughly.
15.
Cover the tank if compound will not be added until later.
16.
Clean all exterior surfaces of unit regularly with a damp cloth. Thin films of oil
subjected to frying temperatures quickly form into gummy consistency. In order
to avoid these formations, clean the surfaces regularly.
17.
To remove discolorations or oil film, a non-abrasive cleaner may be used.
Cleaning
OM-LCF
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