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OPERATION
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,
CLEANING AND SERVICING THE FRYER.
WARNING: SPILLING HOT OIL CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER WITHOUT
DRAINING ALL OIL FROM THE TANK.
BEFORE FIRST USE
Cleaning the Fry Tank
Clean the protective metal oils from all surfaces and from the fry tank by using a non-corrosive, grease-
dissolving commercial cleaner, following manufacturer's directions. Rinse thoroughly and drain, using
the drain valve accessible when the door is open. Wipe tank completely dry with a soft clean cloth.
Clean all fryer accessories. Rinse thoroughly and wipe dry. Close drain valve.
Seasoning
All cold-rolled steel fry tanks require light seasoning of the backsplash area to avoid possible surface
corrosion. Use a soft lint-free cloth to apply a thin layer of cooking oil over the entire backsplash area.
This should also be done after every cleaning.
FILLING THE FRY TANK WITH LIQUID SHORTENING
Tank warranty will be voided by improper operation. Turn gas valve off when draining or filling.
Use only liquid shortening. For 40-lb (18kg) capacity, fill fry tank to line above oil level line (Fig. 2).
Do Not melt solid shortening in the fry tank. Melting solid shortening will damage the fry tank and
cause the shortening to be scorched.
Do not overfill fry tank.
Fig. 2
COLD ZONE
FILL TO THIS LINE
PL-40675-1