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KSCF18G COOL ZONE SERIES GAS FRYERS
CHAPTER 6: PREVENTATIVE MAINTENANCE
6-3
6.3 Periodic/ Annual (cont.)
Check filtration system integrity as follows:
• With the filter pan empty, place each oil return handle in the OPEN position, one at a time.
Using rear flush oil return, verify that the pump activates and that bubbles appear in the oil of
the associated frypot. Using over-the-top oil return, verify that the pump activates and that
the faucet sputters.
• Close all oil return valves (i.e., place all oil return handles in the CLOSED 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 and
the over-the-top faucet should not sputter.
• Verify that the filter pan is properly prepared for filtering, then drain a frypot of oil heated to
350°F (177°C) into the filter pan and close the frypot drain valve. Place the oil return handle
in the OPEN position. Allow all oil to return to the frypot. The frypot should refill in no more
than 2 minutes and 30 seconds. Move the oil return handle to the CLOSED position when the
oil return lines are clear of oil (indicated by bubbles in the oil in the frypot or sputtering in
the over-the-top faucet).
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.
6.4 Stainless Steel
All stainless steel fryer outer parts should be wiped regularly with hot, soapy water during the day
and with a liquid cleaner designed for this material at the end of each day.
• Do not use steel wool, abrasive cloths, cleansers, or powders!
• Do not use a metal knife, spatula, or any other metal tool to scrape stainless steel! Scratches
are almost impossible to remove.
• If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the area
to loosen the material and use a wood or nylon scraper only.