Frymaster YSCFC24 - Manual (Page 17)

4-1
YSCFC24 SERIES FLATBOTTOM GAS FRYERS
CHAPTER 4: STARTUP AND OPERATING PROCEDURES
4.1 CLEANING
Note: All procedures should be performed as instructed in the current company Operations
Manual. In the absence of the company Operations Manual, the following procedures are
offered as a temporary solution.
New units are wiped clean with solvents at the factory to remove dirt, oil, and grease remaining
after the manufacturing process, and then coated with light oil. Prior to first use, boil out the frypot
(remove temperature sensor guard prior to cleaning frypot) as outlined in Section 4.4.1, Boil-Out
Procedure. Wash any accessories shipped with the unit in hot, soapy water to remove remaining
residue. Rinse the frying utensils with a solution of vinegar and water (1 pint vinegar to 1/2 gallon of
hot water) to neutralize any soap residue, then rinse with clean water and thoroughly dry all
surfaces.
Ensure the sensor probe guard is replaced after cleaning to protect the sensor probe and high-limit
probe (Figure 1).
Sensor Probe Guard High-Limit/Temperature
Probe location
Frypot Drain Plug
Frypot Bottom
Frypots without probe-mounting
hardware: Ensure probe tip is 1/8" from
frypot bottom for proper temperature sensing.
Oil-Return Port (built-in filter
equipped systems only)
Frypots with probe-mounting hardware: No
special adjustment is required. Temperature probe
bulb will contact oil-return shield in built-in filtration-
equipped frypots.
Figure 1: Sensor probe guard, frypot drain plug and high-limit/sensor probe location.