— 11 —
10. Pour the strained shortening back into the fry tank.
11. Add shortening to bring the oil level to the "oil level" line.
Filter-Ready TK Fryers Only
For filtering instructions of the filter-ready TK Fryers, refer to the MOBILE FILTER SYSTEM
OPERATING MANUAL. This manual is supplied with each mobile filter system. Check tank vessel
or accessory shipment box for manual. If manual is not found, contact your nearest parts depot to
obtain the manual before operating the filter system.
Make sure you use the mobile filter with the correct size tank to hold the quantity of shortening to be
filtered:
Fryer Use Mobile
Model Filter
TK35 MF50
TK45 MF50
TK65 MF85
CLEANING
Daily
Clean your fryer regularly with a damp cloth and polish with a soft dry cloth. If regular cleaning is
neglected, grease will be burned on and discolorations may form. These may be removed by washing
with any detergent or soap and water. A self-soaping scouring pad may be used for particularly
stubborn discolorations. Always rub with the "GRAIN" in a horizontal direction.
Keeping the fryer exterior clean and free of accumulated grease will prevent stubborn stains from
forming. Wash all exterior surfaces at least once daily. Use a cloth with warm water and a mild soap
or detergent. Follow with a clear rinse, then dry.
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They can be
minimized by applying a cleaner that will leave a thin, oily or waxy film.
Weekly or as Required
1. Once the shortening has been drained, flush out scraps and sediment with a small amount of warm
shortening. Allow the tank to drain thoroughly.
2. Close the drain valve and fill the tank with a non-corrosive, grease-dissolving commercial cleaner,
following the manufacturer's instructions.
3. Set the thermostat at 300°F and boil the solution for 15 to 20 minutes.
4. Drain the cleaning solution from the tank.
