User Manual
12 www.AvantcoEquipment.com
User Manual
12 www.AvantcoEquipment.com
E
NTREE
F
RYERS
C
LEANING
E
NTREE
O
PERATOR
’
S
M
ANUAL
#400024 P
AGE
12
5. Close drain valve and strain the oil back into the frypot through several thicknesses of cheesecloth, or
filter it back using a filter machine.
6. Replace the basket support frame.
7. Add oil or solid shortening to raise oil level to mark on rear of frypot.
8. To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1. Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section).
2. Close drain valve and fill frypot with a solution of warm water and a strong detergent or other strong
cleanser.
3. Relight the fryer and bring the solution to a gentle boil for at least five minutes.
4. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots
and burned grease spots can be rubbed off.
5. Scrub the frypot walls and heat tubes, then drain out frypot and rinse it with clean water.
6. Refill the frypot with clean water and boil again.
7. Turn off gas and drain and rinse well until clean.
8. Wipe dry with a clean cloth.
9. Refill as specified in the “Filling the Frypot” section (see page 10).
MONTHLY CLEANING
1. Perform the Weekly Cleaning procedure (see previous section).
2. Clean around burner and orifices if lint has accumulated.
3. Visually check that burner carry-over ports are unobstructed.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or
without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or
any corrosive cleaner.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish
of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not
respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left
on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL
SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that are
marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of
corrosive attack. Refinishing may then be required.
Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but
tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines,
using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered
cleanser. Heat tint action may be lessened by not applying or by reducing, heat to equipment during slack
periods.
User Manual
12 www.AvantcoEquipment.com
E
NTREE
F
RYERS
C
LEANING
E
NTREE
O
PERATOR
’
S
M
ANUAL
#400024 P
AGE
12
5. Close drain valve and strain the oil back into the frypot through several thicknesses of cheesecloth, or
filter it back using a filter machine.
6. Replace the basket support frame.
7. Add oil or solid shortening to raise oil level to mark on rear of frypot.
8. To resume cooking, turn the combination gas valve knob to “ON” position.
WEEKLY CLEANING
1. Follow steps 1 through 4 of the Daily Cleaning procedure (see previous section).
2. Close drain valve and fill frypot with a solution of warm water and a strong detergent or other strong
cleanser.
3. Relight the fryer and bring the solution to a gentle boil for at least five minutes.
4. Turn off main burners and let the solution stand until the gum deposits are softened and the carbon spots
and burned grease spots can be rubbed off.
5. Scrub the frypot walls and heat tubes, then drain out frypot and rinse it with clean water.
6. Refill the frypot with clean water and boil again.
7. Turn off gas and drain and rinse well until clean.
8. Wipe dry with a clean cloth.
9. Refill as specified in the “Filling the Frypot” section (see page 10).
MONTHLY CLEANING
1. Perform the Weekly Cleaning procedure (see previous section).
2. Clean around burner and orifices if lint has accumulated.
3. Visually check that burner carry-over ports are unobstructed.
CLEANING STAINLESS STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel use ordinary soap and water (with or
without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or
any corrosive cleaner.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply
cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on
the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish
of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not
respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE
scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left
on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL
SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces that are
marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of
corrosive attack. Refinishing may then be required.
Darkened areas, called “heat tint,” sometimes appear on stainless steel surfaces where the area has been
subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but
tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines,
using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered
cleanser. Heat tint action may be lessened by not applying or by reducing, heat to equipment during slack
periods.
To remove normal dirt, grease and product residue from stainless steel, use ordinary soap and water (with or without deter-
gent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or any corrosive cleaner.
To remove grease and food splatter, or condensed vapors, that have baked on the equipment, apply cleanser to a damp
cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as
gently as possible, in the direction of the polished lines will not mar the nish of the stainless steel. NEVER RUB WITH A
CIRCULAR MOTION. Soil and burnt deposits that do not respond to the above procedure can usually be removed by rubbing
the surface with scouring pads. DO NOT USE ORDINARY STEEL WOOL, as any particles left on the surface will rust and further
spoil the appearance of the nish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE
OR OTHER STEEL TOOLS. Surfaces that are marred collect dirt more rapidly and become more dicult to clean. Marring also
increases the possibility of corrosive attack. Renishing may then be required.
Darkened areas, called "heat tint," sometimes appear on stainless steel surfaces where the area has been subjected to exces-
sive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful.
Heat tint can normally be removed by the above cleaning techniques, but tint which does no respond to that procedure
calls for a vigorous scouring in the direction of the polish lines using a STAINLESS scouring pad in combination with a pow-
ered cleanser. Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods.
cleanser.
Tough on grease. Tough on carbon. Tempest deep fat fryer cleaner pow-
der oers thorough boil out of encrusted grease and grime.
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