Frymaster GC - Manual (Page 21)

4-1
GAS COOKERS GSMS, GBC, AND GC
INSTALLATION AND OPERATION MANUAL
CHAPTER 4: PREVENTIVE MAINTENANCE
4.1 Daily Preventive Maintenance
It is normal for a coating of starch to form on the sensors and temperature probes during operation. If the
coating is allowed to build-up, it will adversely affect the operation of the equipment. The preventive main-
tenance routines below should be performed at least daily to keep your equipment functioning at peak effi-
ciency. The cookpot and rinse tank – especially the water-level sensors and the temperature probe – may
require more frequent cleaning, depending upon the product volume.
Inspect Equipment and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in cookpot or inside cabinet, and any
other indications that the equipment and accessories are not ready for safe operation.
Clean Cabinet Inside and Out
Clean inside the cabinet with a dry, clean cloth. Wipe all accessible metal surfaces and components to re-
move accumulations of oil, dust, or cooking residue.
Clean the outside of the cabinet with a clean cloth dampened with dishwashing detergent, removing oil, dust,
or cooking residue.
DANGER
Never attempt to clean this equipment during the cooking process or when the cook-
pot is filled with hot water and/or food products.
Clean Water-Level Sensors, Temperature Probe, Cookpot, and Rinse Tank
1. Turn the equipment off and drain the cookpot (and rinse tank, if so equipped).
2. Remove the probe cover and clean the water-level sensors and temperature probe using a
Scotchbrite™ or similar abrasive pad and a solution of detergent and water.
3. Using a Scotchbrite™ or similar abrasive pad and a solution of detergent and water, clean the inside of
the cookpot (and rinse the tank, if so equipped).
4. Rinse the cookpot (and rinse tank, if so equipped) thoroughly with clean water at least twice.