Garland S18-F - Manual (Page 8)

Part # P157 (08/04) Page 8
6. Keep the fry tank covered when not in use. This will
prevent air from oxidizing the frying compound
and will keep impurities out.
7. Watch for the signs of shortening break down. An
unusual darkening of the shortening or smoking are
the first signs of break down. Foaming, objectionable
change in flavour of the product and fuming also
indicate a break down of the frying compound.
8. Set the thermostat to 200°F (93°C) during idle
periods. This will conserve energy and extend frying
compound life.
OPERATION Continued
CLEANING AND SERVICING
NOTE: This Appliance is not Protected against Water
Jets. Do not Clean with Water Jets.
Stainless Steel
Stainless steel should be cleaned using a mild detergent,
a soft cloth and hot water. If it is necessary to use a non-
metallic scouring pad, always rub in the direction of the
grain in the metal to prevent scratching. Wash a small
area at a time and rinse the washed area with a clean
sponge dipped into a disinfectant and wipe dry with a
soft clean cloth before it can dry.
Use only stainless steel, wood or plastic tools to scrape
off heavy deposits of grease or oil. Do not use ordinary
steel scrapers or knives as particles of iron may become
embedded and rust.
NEVER USE STEEL WOOL.
Enamelled / Painted Surfaces
Establish a regular cleaning schedule. Any spills should
be wiped off immediately. The unit should be allowed to
cool down before cleaning any exterior surfaces. Wipe
exposed surfaces when cool with mild detergent and
hot water. Stubborn residue spots may be removed with
scouring pad. Dry thoroughly with a clean cloth.
Servicing
To ensure efficient and safe operation of the appliance it
is recommended that servicing is carried out at regular
intervals, the frequency of which will vary, depending
on the installation conditions and usage. Usually once
per year is adequate.
Competent persons in accordance with the law must
carry out servicing.
Precautions
It is essential that the instructions in this booklet be
strictly followed for the safe and economical operation
of the equipment. If it is known or suspected that a fault
exists on the appliance then it must not be used until a
competent person has rectified the fault.