Frymaster Cool Zone Electric Fryer - Manual (Page 15)

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5.5 PERIODIC: The fryer should be
checked and adjusted periodically by
qualified service personnel as part of a
regular kitchen maintenance program.
5.6 STAINLESS STEEL: All stainless
steel fryer body parts should be wiped
regularly with hot, soapy water during the
day and with a liquid cleaner designed for
this material 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 loosen
the material, then use a wood or nylon
scraper only.
WARNING
DO NOT LET WATER SPLASH
INTO THE TANK OF HOT OIL. IT
WILL SPLATTER AND CAN
CAUSE SEVERE BURNS.