Frymaster D50 Series - Manual (Page 36)

DECATHLON SERIES GAS FRYERS (CE)
CHAPTER 6: PREVENTATIVE MAINTENANCE
6-2
6.1.3 Periodic/Annual
This appliance should be inspected and adjusted periodically by qualified service personnel as part of a
regular kitchen maintenance program.
Frymaster/Dean recommends that this appliance be inspected at least annually by a Factory
Authorized Service Technician as follows:
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Inspect the cabinet inside and out, front and rear for excessive oil build-up and/or oil migration.
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Verify that the flue opening is not obstructed by debris or accumulations of solidified oil or shortening.
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Verify that burners and associated components (i.e. gas valves, pilot assemblies, ignitors, etc.) are in good
condition and functioning properly. Inspect all gas connections for leaks and verify that all connections
are properly tightened.
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Verify that the burner manifold pressure is in accordance with that specified on the appliance’s rating
plate.
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Verify that the temperature and high-limit probes are properly connected, tightened and functioning
properly, and that mounting hardware and probe guard are present and properly installed.
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Verify that component box components (i.e. computer/controller, transformers, relays, interface boards,
etc.) are in good condition and free from oil migration build-up and other debris. Inspect the component
box wiring and verify that connections are tight and that wiring is in good condition.
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Verify that all safety features (i.e. drain safety switches, reset switches, etc.) are present and functioning
properly.
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Verify that the frypot/cookpot is in good condition and free of leaks and that the frypot/cookpot insulation
is in serviceable condition. Verify that the frypot tube diffusers are present and in good condition (i.e. no
visible deterioration or damage).
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Verify that wiring harnesses and connections are tight and in good condition.
6.1.4 Stainless Steel Care
WARNING
DO NOT let water splash into the tank of hot oil. It will splatter and can cause severe
burns.
All stainless steel fryer cabinet parts should be wiped regularly with hot, soapy water during the day, and with
a liquid cleanser designed for stainless steel at the end of each day.
A. Do not use steel wool, abrasive cloths, cleansers or powders.
B. Do not use a metal knife, spatula or any other metal tool to scrape stainless steel! Scratches are
almost impossible to remove.
C. If it is necessary to scrape the stainless steel to remove any encrusted materials, soak the area first to
soften the deposit, then use a wood or nylon scraper only.