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6-3
6.4 Periodic (cont.)
• Check filtration system integrity as follows:
− With the filter pan empty, place each oil return handle, one at a time, in the "ON" position.
Verify that the pump activates and that bubbles appear in the cooking oil/shortening of the
associated frypot.
− Close all oil return valves (i.e., place all oil return handles in the "OFF" position). Verify proper
functioning of each oil return valve by activating the filter pump using the lever on one of the oil
return handle microswitches. No air bubbles should be visible in any frypot.
− Verify that the filter pan is properly prepared for filtering. After heating the oil to operating
temperature [~350°F (177°C)], turn fryer off and allow frypot to cool for 10 minutes. Drain the oil
into the filter pan and close the frypot drain valve. Place the oil return handle in the "ON"
position. Allow all cooking oil to return to the frypot (indicated by bubbles in the cooking
oil/shortening. Return the oil return handle to the "OFF" position. The frypot should refill in no
more than 2 minutes and 30 seconds.
To ensure good fryer health and a safe environment, the fryer should be checked and
adjusted periodically by qualified service personnel as part of a regular kitchen maintenance
program.
6.5 Stainless Steel Care
All stainless steel fryer cabinet parts should be wiped regularly with hot, soapy water during the day,
and with a liquid cleanser designed for stainless steel at the end of each day.
A. Do not use steel wool, abrasive cloths, cleansers or powders.
B. Do not use a metal knife, spatula or any other metal tool to scrape stainless steel!
Scratches are almost impossible to remove.
C. If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the
area first to soften the deposit, then use a wood or nylon scraper only.