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ULTIMATE ELECTRIC SERIES FRYERS
CHAPTER 4: PREVENTATIVE MAINTENANCE
4-4
4.2 Periodic/Annual Maintenance (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 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, 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 ON position. Allow all cooking oil to return to the frypot (indicated by bubbles in the
cooking oil). 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.
4.3 Stainless Steel Care
• 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
first to loosen the material, then use a wood or nylon scraper only.