Part #1382606 Rev 2 (12/07)Page 8
CLEANING AND MAINTENANCE
NEVER operate the fryer or the lter without shortening in
the system.
The shortening should be ltered as often as needed. If a
heavy volume of breaded food is fried, it may be necessary
to lter as often as every hour. This will increase the life of the
shortening and produce a better tasting product. If you are
using solid shortening, the lter heater should be left ON all
night to prevent shortening solidication in the pump and
the pan.
Your lter Quick System is designed to allow ltration several
times per day. Frequent ltration will extend the life of your
shortening and also result in a better fried product. Use it
often to save money.
Frequency of ltration depends upon types of red products
and amount of breading, meal crumbs, etc., that accumulate
in the fryers. Heavy accumulations require more frequent
ltering. The best rule to follow is to lter “before you think
it is needed”. Even with a product such as French fries, you
should lter 2-3 times per day for best results.
The frypot should be cleaned periodically. This operation can
be combined with disposing of the used shortening. After
the fryer has been empties, the frypot should be drained and
the drain valve closed. Fill frypot to oil mark with water and
correct amount of Fryer N’ Griddle Cleaner, then lower your
baskets into the frypot and bring the water to a boil for 10-15
minutes. Now you are ready to empty and wipe the frypot
dry.
IMPORTANT When draining WATER from the frypots, be
sure to remove the lter pan and direct the drain pipe into a
refuse pan or stock pot. DO NOT allow water to be drawn into
the pump.
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