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CLEANING (CONTINUED)
Weekly or as Required
1. Once the shortening has been drained, flush out scraps and sediment with a small amount of warm
shortening. Allow the tank to drain thoroughly.
2. Close the drain valve and fill the tank with a non-corrosive, grease-dissolving commercial cleaner,
following the manufacturer's instructions.
3. Add commercial boil out solution.
4.
Set the thermostat at a temperature
to 198°F (88°C) and bring the solution to a simmer for about
15 to 20 minutes. Do not allow the solution to boil. Boiling will damage the heating elements and may
void the equipment warranty.
5. Drain the cleaning solution from the tank.
6. Close the drain valve and refill the tank with water. Add 1 cup (0.2 L) of vinegar to neutralize alkaline
left by the cleaner. Bring the solution to a simmer and allow it to stand for a few minutes.
7. Drain the tank and rinse thoroughly with clear, hot water. All traces of cleaner must be removed. Dry
the tank thoroughly.
8. Close the drain valve and add shortening to the fill level line. If using solid shortening, refer to fat
melt and adding solid shortening procedures.
The fryer is now ready for use.