Maintenance Instructions
DRAINAGE
The oil should be regularly drained to ensure the unit continues to function efficiently.
Always allow the oil to cool to a maximum 55˚C before draining.
Remove the blanking nut from drain tap, fit discharge pipe into tap, drain oil into suitable
receptacle, taking care not to overfill so that it is not difficult to handle.
Excess oil in the base of the tank can be removed with kitchen paper.
For best results oil should be drained and filtered each day it is used. This will prolong the
life of the oil.
ROUTINE MAINTENANCE: To be carried out by an engineer
Ensure fryer is filled with oil.
Fit pressure gauge to multifunction valve and go through lighting procedure, check flame
failure device opens in no more than 30 seconds.
Turn thermostat to 150°C and check that the pressure at the test point is:
NATURAL GAS 20mb (8” W.G.)
PROPANE GAS 37mb (14” W.G.)
Only leave burner on for a minimum amount of time to ensure the fryer does not get too
hot.
Turn the thermostat off and ensure the burner has extinguished completely within 4
seconds.
Turn the thermostat on again to 150°C and ensure the burner cross lights smoothly from the
pilot.
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