Pitco Frialator 26 Gas Fryer - Manual (Page 18)

Model 20, 24, 26 and 34 PREVENTATIVE MAINTENANCE
18 L20-078 Rev. 6 (05/11)
3 PREVENTATIVE MAINTENANCE
3.1 APPLIANCE INSPECTION
 Check that the high temperature limit and temperature probe is in the correct position and
secured in place.
 Check that wires and cords are not frayed or loose in and out of the cabinet.
 Check around the appliance for loose parts or accessories that need to be secured or other
foreign items (ex: Aerosol cans) that should be removed from the area.
 Check for oil/shortening leaks around the in and out of the cabinet and around the
appliance.
3.2 CLEANING THE CABINET
1. Wipe any spilled oil/shortening, dust and lint from the cabinet exterior with a clean cloth.
Use a nonabrasive pad for tougher stains if needed.
2. Cleaning the interior cabinet requires a clean cloth to remove any oil/shortening, dust, lint
or filter powder (i.e.: Magnesol) from the interior of the cabinet.
3.3 WEEKLY PREVENTATIVE MAINTENANCE
Performing the preventative maintenance steps above on a daily basis will keep your equipment
clean and safe. On a weekly basis these additional steps should be performed.
1. Turn the fryer off. Allow the oil/shortening to cool to before pulling the fryer away from the
hood. Hint: This maintenance may be ideal to perform on the day the oil/shortening is being
changed so no oil/shortening is present in the tank or filter.
2. Turn the gas supply off and disconnect the power cord(s), gas hose and retention
lanyard.
3. Wearing your protective gear, pull the fryer away from the hood.
4. Check that vent hood drip cup is empty and not dripping oil/shortening into the flue.
5. Check that the hood baffles are clean and not dripping oil/shortening into the flue.
6. Clean the fryer sides, back and the flue area, it may be necessary to use a non-abrasive
pad to scour and a putty knife to scrape the oil/shortening buildup. With a clean damp cloth and
food grade detergent wipe the area clean.
7. Wipe up any excessive oil/shortening on the power cord(s) and gas hose with a dry cloth.
8. Check flue pipe for any foreign debris/object and remove if found
9. Reattach power cord(s), gas hose retention lanyard and push fryer back under the hood.
3.4 MONTHLY AND QUARTERLY PREVENTATIVE MAINTENANCE
Food debris and oil/shortening can buildup inside the tank. Performing the monthly and
quarterly preventative maintenance steps will keep your equipment safe and at peak performance. If
you are producing high quantities of fried food and/or frying heavily battered food, it may be
necessary to perform these activities more frequently.
3.5 ANNUAL/PERIODIC PREVENTATIVE MAINTENANCE AND INSPECTION
This section should ONLY be performed by a qualified service technician as part of a regular kitchen
maintenance program. This inspection should take place a minimum of once a year by an Authorized
Service Technician recommended by Pitco.