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El ec tr ic Fryer Op er at io n & Ca re M an ua l • 16
O P E R A T I O N
THOROUGHLY CLEAN DAILY
The cleanliness and appearance of this unit
will contribute considerably to operating
efficiency and savory, appetizing food.
Good equipment kept clean works better
and lasts longer.
1. Disconnect unit from power source, and let cool.
2. Remove all detachable items. Clean these items
separately with a good grease solvent or
commercial detergent. Rinse well and dry.
3. Clean control panel, door vents, door handles,
and door gaskets thoroughly since these areas
harbor food debris. Rinse by wiping with
sponge and clean warm water. Wipe dry with
a clean cloth.
4. To help maintain the protective film coating on
polished stainless steel, clean the exterior of the
unit with a cleaner recommended for stainless
steel surfaces. Spray the cleaning agent on a
clean cloth and wipe with the grain of the
stainless steel.
NOTE: Avoid the use of abrasive cleaning,
compounds, chloride based cleaners,
or cleaners containing quaternary salts.
Never use hydrochloric acid (muriatic acid)
on stainless steel.
Always follow appropriate state or local health
(hygiene) regulations regarding all applicable cleaning
and sanitation requirements for foodservice equipment.
C L E A N I N G & M A I N T E N A N C E
D A N G E R
DISCONNECT UNIT FROM
POWER SOURCE BEFORE
CLEANING OR SERVICING.
D A N G E R
AT NO TIME SHOULD THE INTERIOR
OR EXTERIOR BE STEAM CLEANED,
HOSED DOWN, OR FLOODED WITH
WATER OR LIQUID SOLUTION OF
ANY KIND. DO NOT USE WATER JET
TO CLEAN.
SEVERE DAMAGE OR
ELECTRICAL HAZARD
COULD RESULT.
WARRANTY BECOMES VOID IF
APPLIANCE IS FLOODED
C A U T I O N
TO PROTECT STAINLESS STEEL
SURFACES, COMPLETELY AVOID
THE USE OF ABRASIVE CLEANING
COMPOUNDS, CHLORIDE BASED
CLEANERS, OR CLEANERS
CONTAINING QUATERNARY SALTS.
NEVER USE HYDROCHLORIC ACID
(MURIATIC ACID) ON STAINLESS
STEEL. NEVER USE WIRE
BRUSHES, METAL SCOURING
PADS OR SCRAPERS.
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