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5-1
PRO H55 SERIES GAS FRYERS
CHAPTER 5: PREVENTIVE MAINTENANCE
5.1 Fryer Preventive Maintenance Checks and Service
DAILY CHECKS AND SERVICE
Inspect Fryer and Accessories for Damage
Look for loose or frayed wires and cords, leaks, foreign material in frypot or inside cabinet, and any
other indications that the fryer and accessories are not ready and safe for operation.
Clean Fryer Cabinet Inside and Out
Clean inside the fryer cabinet with dry, clean cloth. Wipe all accessible metal surfaces and compo-
nents to remove accumulations of oil or shortening and dust.
Clean the outside of the fryer cabinet with a clean, damp cloth soaked with dishwashing detergent,
removing oil, dust, and lint from the fryer cabinet.
DANGER
Never attempt to clean fryer during the cooking process or when the frypot is filled
with hot oil. If water comes in contact with oil heated to cooking temperature, it can
cause the oil to splatter and severely burn nearby personnel.
WEEKLY CHECKS AND SERVICE
Drain and Clean Frypot
During normal usage of your fryer, a deposit of carbonized cooking oil will gradually form on the
inside of the frypot. This deposit must be periodically removed to maintain your fryer’s efficiency.
DANGER
Allow oil to cool to 100ºF (38ºC) or lower before draining to an appropriate container
for disposal.
1. Drain the frypot in accordance with Section 4.1 (page 4-1), but do not refill with cooking oil.
2. After draining the frypot, clean all food particles and residual oil from the frypot and filter pan
(if so equipped). BE CAREFUL, this material may still cause severe burns if it comes in contact
with bare skin.
3. Close the drain valve securely and fill the frypot with a solution of automatic dishwasher
detergent and water (or commercially available boil-out solution) to the bottom OIL-LEVEL
line.