User Manual
www.AvantcoEquipment.com 11
User Manual
www.AvantcoEquipment.com 11
E
NTREE
F
RYERS
CLEANING
E
NTREE
O
PERATOR
’
S
M
ANUAL
#400024 P
AGE
11
C
OOKING
H
INTS
USER TIPS
• Smoking oil means that the temperature is too high, or that the oil has broken down.
• Gum in frypot denotes a need for thorough cleaning (see “Weekly Cleaning” on page 12)
• Use different oil for oily foods (mackerel, nutmeg, etc.) than for foods with water-soluble flavors
(potatoes, onions, etc.).
• Taste oil for quality. Replace it regularly.
• Poor oil cannot produce good food.
C
LEANING
Entree equipment is constructed with the best quality materials and is designed to provide durable service
when properly maintained. To expect the best performance, your equipment must be maintained in good
condition and cleaned daily. Naturally, the frequency and extent of cleaning depends on the amount and
degree of usage.
Following daily and more extensive periodic maintenance procedures will increase the life of your equipment.
Climatic conditions (e.g., salt air) may result in the need for more thorough and more frequent cleaning in
order to keep equipment performing at optimal levels.
!
WARNING: BURN HAZARD
If necessary to move the fryer for cleaning, etc., drain oil first to avoid death or serious injury.
!
WARNING
If disconnection of the restraint is necessary to move the appliance for cleaning, etc., reconnect it
when the appliance is moved to it originally installed position.
DAILY CLEANING
1. Turn combination gas valve knob to “PILOT” position.
2. Place suitable container under the drain and drain the frypot completely.
3. Remove the basket support frame and flush out any sediment remaining in the frypot with a little hot oil.
4. Wipe off the basket support frame and the inside of the frypot with a clean cloth.
!
CAUTION
SOME AREAS OF THE FRYPOT MAY BE HOT!
Avantco
• Taste oil for quality. Replace it regularly.
• Poor oil cannot produce good food.
acheive
its
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