Frymaster Dean 52 Series User Manual

Page 29

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5-1

SUPER RUNNER 52 SERIES GAS FRYERS

CHAPTER 5: PREVENTATIVE MAINTENANCE

5.1 General

All food service equipment works better and lasts longer when maintained properly and kept clean.
Cooking equipment is no exception. The fryer should be kept clean during the working day and
thoroughly cleaned at each day’s end.

5.1.1 Daily

A. Remove and wash all removable parts.

B. Clean all exterior surfaces of the cabinet. Do not use cleaners, steel wool, or any other

abrasive material on stainless steel.

C. Filter the cooking oil and replace if necessary. The oil should be filtered more frequently

when under heavy use.

5.1.2 Weekly

A. Completely drain the oil from the fryer into a suitable container for disposal. Do not use a

glass or plastic container.

B. Clean the fry vessel by following boil-out procedures in Chapter 4-2.


CAUTION

Never allow water to boil down and expose the heating tubes. Fry vessel damage

will result.



5.1.3 Periodic

The fryer should be inspected and adjusted periodically by qualified service personnel as part of a
regular kitchen maintenance program.

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