Frymaster FLYMASTER KSCFH18E - Manual (Page 22)

KSCFH18E COOL ZONE SERIES ELECTRIC FRYERS
CHAPTER 5: PREVENTATIVE MAINTENANCE
5-1
5.1 General
Well-maintained equipment operates more efficiently and lasts longer. Keep the fryer clean during
the working day and thoroughly clean at the end of each day.
5.2 Daily
Wash all removable parts. Clean all exterior surfaces of the body. Do not use cleansers, steel wool,
or any other abrasive material on stainless steel. Filter the oil/shortening and replace if necessary.
Filter oil/shortening more often under heavy use conditions (i.e. heavily breaded products).
WARNING
Water
MUST NOT be allowed to drain into the filter pan or filter system. Irreversible
damage will result if water is allowed into the system, and all applicable warranties
will be voided.
5.3 Weekly
Completely drain the frypot into either the filter or a steel container. Do not use a plastic bucket or
glass container.
Clean the frypot with a good grade of cleaner or hot water and a strong detergent.
Close the drain valve and refill with either the cleaning solution or water and detergent.
Scrub frypot walls and heating elements. Drain frypot and rinse in clear water.
Once cleaning is completed, drain, rinse, and dry thoroughly.
Refill with shortening as directed in Section 3.8 of this manual.
DANGER
All droplets of water must be removed from the frypot before filling with shortening.
Failure to do so will cause splattering of hot shortening and could cause injury to the
operator.