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5-1
PERFORMANCE PRO SERIES GAS FRYERS MODELS 35 & 45
CHAPTER 5: PREVENTATIVE MAINTENANCE
5.1 Fryer Preventive Maintenance Checks and Services
DAILY CHECKS AND SERVICES
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any
other indications that the fryer and accessories are not ready and safe for operation.
Inspect the ceramic burner targets. Ensure the targets are in position above each orifice, and that the
flame ignites approximately 2-½ inches (60 mm) above the orifice. The flame should strike the
center of the target and be a rich blue color. Call your Factory Authorized Service Center (FASC) if
you see any problems.
Clean Fryer Cabinet Inside and Out
DANGER
Never attempt to clean the fryer during the cooking process or when the frypot is
filled with hot oil/shortening. If water comes in contact with oil/shortening heated to
cooking temperature, it can cause spattering, 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.
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and
components to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent,
removing oil/shortening, dust, and lint from the fryer cabinet.
Filter Cooking Oil/Shortening
The cooking oil/shortening used in your fryer should be filtered at least once every day (more often
if the fryer is in constant use). Refer to Chapter 4, Filtration Instructions, for details.