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10
DAILY CLEANING PROCEDURE
NOTE: Cleaning is recommended at the end of a
workday, to prepare the fryer for proper operation
the next time it is to be used.
DANGER
DO NOT move the fryer while it contains
HOT shortening. Allow it to cool and
drain the shortening from the fryer be-
fore moving it for service, cleaning, or
maintenance to avoid spilling or splash-
ing. [Refer to steps 1 through 7.] Burns
from HOT shortening can cause seri-
ous injury or death.
When cleaning, if relocation of your fryer is
necessary, disconnect the gas supply line to the
fryer. Move the fryer as necessary to allow the
following cleaning procedure to occur:
1. Open the front door of the fryer. Attach the
drain extension to the drain ball valve.
2. Perform the Shutdown Procedure. Ensure
that the gas supply line inlet valve is closed
(handle cross-wise to pipe line) and the pilot
flame is extinguished.
3. Position a steel drum [NEVER use plastic!]
with a filter cone, directly beneath the drain
extension end.
4. Remove the fryer baskets from the kettle.
Thoroughly clean, and rinse, these items in
the sink. MAKE SURE that these items are
completely dry before their next use.
5. Allow the shortening to cool before draining.
Slowly open the drain ball valve to drain the
shortening. Take care to avoid spilling or
splashing the shortening.
6. Flush out all sediment in the bottom of the
kettle by pouring filtered, liquid shortening
into the kettle until the shortening being
drained runs clear.
FRFR
FRFR
FR
YER OPERAYER OPERA
YER OPERAYER OPERA
YER OPERA
TING INSTRTING INSTR
TING INSTRTING INSTR
TING INSTR
UCTIONS UCTIONS
UCTIONS UCTIONS
UCTIONS
(Continued)
7. Close the drain ball valve, after the kettle is
completely empty of shortening and sedi-
ment. Detach the drain extension. Clean,
rinse, and dry it before storing.
WARNING
Wait until the kettle has cooled
before performing step 8, to avoid
injury from burns.
8. Thoroughly wipe the kettle interior using
clean cloths.
9. Periodically perform the “BOIL OUT”
Instructions to ensure thorough cleaning of
the kettle. ( Refer to the earlier FRYER
PREPARATION FOR USE section.)
10. Return the fryer to its normal operating loca-
tion and reconnect both the gas supply line
and the movement-limiting cable. (For
caster-equipped fryers, lock the locking cas-
ters to prevent movement.)
11. Refill the kettle with filtered (or fresh) liquid
shortening to the desired indent mark on the
rear wall of the kettle, only if fryer operation
is to continue during a subsequent shift.
Otherwise, melt shortening into its liquid state
and refill the kettle before fryer operation is
scheduled during the next working shift.
12. Return the screen to its proper position in the
kettle. Place the fryer baskets on the basket
hanger,ready for use.
13. Perform the Lighting Procedure to return
the fryer to operation, when desired.
DAILY CLEANING PROCEDURE
(Continued)
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