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5–1
FRYMASTER 1814E SERIES ELECTRIC FRYER
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1 Cleaning the Fryer
DANGER
The crumb tray in fryers equipped with a filter system must be emptied into a
fireproof container at the end of frying operations each day. Some food particles
can spontaneously combust if left soaking in certain shortening material.
DANGER
Never attempt to clean the fryer during the frying process or when the frypot is filled
with hot oil. If water comes in contact with oil heated to frying temperature, it will
cause spattering of the oil, which can result in severe burns to nearby personnel.
WARNING
Use a commercial-grade cleaner formulated to effectively clean and sanitize
food-contact surfaces. Read the directions for use and precautionary statements
before use. Particular attention must be paid to the concentration of cleaner and the
length of time the cleaner remains on the food-contact surfaces.
5.1.1 Daily
A. Remove and wash all removable parts.
B. Clean all surfaces of the cabinet. Do not use cleaners, steel wool, or any other abrasive material
on stainless steel. Clean outside the fryer cabinet with a clean, damp cloth soaked with
detergent. Wipe with a clean, damp cloth.
C. Clean inside the fryer cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulated oil and dust.
D. Filter the cooking oil and replace if necessary. The oil should be filtered more frequently when
under heavy use.
E. Clean filter pan, as well as, crumb tray.
WARNING
Never drain water into the filter pan. Water will damage the filter pump.
There are no periodic preventive maintenance checks and services required for your filtration system
other than daily cleaning of the filter pan and associated components with a solution of hot water and
detergent.
5.1.2 Clean the Frypot and Heating Elements- Weekly
Clean the frypot and heating elements to remove accumulated carbonized oil with detergent and
water. Rinse and dry thoroughly.