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2. When shutting down for longer than overnight, filter the cooking oil or shortening and then drain
it into suitable storage containers or discard it. Press the POWER switch to the OFF position and
allow the fryer to cool. Clean the fryer inside and out in accordance with the procedures in
Section 3.6.
3.6 Cleaning and Routine Maintenance
3.6.1 Daily
1. Use a clean cloth saturated with a solution of detergent and hot water to remove accumulated
carbonized oil/shortening on detachable parts and accessories. Rinse the parts and accessories
thoroughly with clean water and wipe dry before reinstalling.
2. Clean all exterior surfaces of the cabinet. DO NOT use abrasive cleansers or steel wool on
stainless steel. All stainless steel components should be cleaned daily with hot, soapy water or
with a liquid cleaner approved for stainless steel. If it is necessary to remove encrusted
materials, soak the area with hot, soapy water to loosen the material, and then use a wooden or
nylon scraper if necessary to dislodge the material. DO NOT use a metal knife, spatula, or any
other metal tool to scrape stainless steel. The resulting scratches will be almost impossible to
remove.
3. Clean inside the fryer cabinet with a dry, clean cloth to remove dust and any large debris. Wipe
all accessible metal surfaces and components with a cloth dampened with a solution of detergent
and hot water to remove accumulated oil/shortening.
4. Filter the cooking oil or shortening and replace if necessary.
3.6.2 Weekly
1. Remove the filter pan, if so equipped, and completely drain the frypot into a steel container. DO
NOT drain hot oil into a plastic bucket or glass container.
2. Clean the frypot with a good grade of cleaner or hot water and a strong detergent. Drain the
frypot and refill with a solution of water and detergent. Turn the fryer on and bring the solution
to a rolling boil. Turn the heat down and let the mixture stand until deposits and/or carbon spots
can be removed with the Teflon brush.
3. Scrub the frypot sides, bottom, and heating elements. Drain the frypot and rinse with clean
water.
4. Refill the frypot with clean water and boil again. Drain, rinse, and dry the frypot thoroughly.
5. Refill the frypot with cooking oil or shortening in accordance with Section 3.1.
NOTE: If the frypot is not to be refilled immediately after cleaning, wipe down the interior of
the frypot with cooking oil to prevent rusting.
3.6.3 Periodic
Have the fryer checked and adjusted periodically by qualified service personnel as part of a regular
kitchen maintenance program.