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CLEANING / MAINTENANCE:
DAILY CLEANING:
Using a soft cloth and a mild detergent, wipe all external surfaces until they are free of debris. It is
permissible to allow a thin film of cooking oil to remain on all exposed surfaces. Be sure to clean the front
panel and behind the door.
WARNING
The fryer must be properly restrained to prevent movement or tipping.
This restraint must prevent the fryer from movements that would splash hot
liquids on personnel, which could cause severe burns or injuries. Always wear
oil proof gloves when moving or handling equipment or hot liquids.
WEEKLY CLEANING:
Turn the gas valve knob to the PILOT position. The fryer should be completely drained of shortening. Fill
the fry tank with water to above the minimum and below the maximum level lines. (For best results use
Pitco Fryer Cleaner Part Number P6071397.) Turn the fryer ON as described in the “RUNNING THE
FRYER UP TO THE OPERATINGTEMPERATURE:” section. When the water boils, use a pair of insulated
rubber gloves and the supplied cleaning brush to scrub the inside of the fry tank, taking care not to
damage the thin capillary tubes inside the tank. When the fryer is clean, shut the fryer down as described
in the “SHUTTING THE FRYERS DOWN FOR A SHORT PERIOD:”section. Drain the water into a
container that is capable of withstanding 400
o
F (204
0
C) oil. Rinse the inside of the tank with fresh water
and dry with a soft cloth until all of the water is gone. This is a good time to perform the DAILY
CLEANING. The fryer is now ready to be refilled and used.
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