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4-1
LJS 24G SERIES FLATBOTTOM GAS FRYERS
CHAPTER 4: STARTUP AND OPERATING PROCEDURES
4.1 CLEANING
Note: All procedures should be performed as instructed in the current LJS Operations
Manual. In the absence of the LJS Operations Manual, the following procedures are offered
as a temporary solution.
New units are wiped clean with solvents at the factory to remove dirt, oil, and grease remaining
after the manufacturing process, and then coated with light oil. Prior to first use, boil out the frypot
(remove temperature sensor guard prior to cleaning frypot) as outlined in Section 4.4.1, Boil-Out
Procedure. (In KFC co-branded locations, do not boil out the fryer. Use the KFC-approved
procedure for cleaning the frypot.) Wash any accessories shipped with the unit in hot, soapy water
to remove remaining residue. Rinse the frying utensils with a solution of vinegar and water (1 pint
vinegar to 1/2 gallon of hot water) to neutralize any soap residue, then rinse with clean water and
thoroughly dry all surfaces.
NOTE: In KFC co-branded locations, boil out is NOT ALLOWED. Use KFC approved
procedure.
Ensure the sensor probe guard is replaced after cleaning to protect the sensor probe and high-limit
probe (Figure 1).
Sensor Probe Guard High-Limit/Temperature
Probe location
Frypot Drain Plug
Frypot Bottom
Frypots without probe-mounting
hardware: Ensure probe tip is 1/8" from
frypot bottom for proper temperature sensing.
Oil-Return Port (built-in filter
equipped systems only)
Frypots with probe-mounting hardware: No
special adjustment is required. Temperature probe
bulb will contact oil-return shield in built-in filtration-
equipped frypots.
Figure 1: Sensor probe guard, frypot drain plug and high-limit/sensor probe location.