Cleaning - The Legacy Companies CAYVO 40090 Manuel D'installation, D'entretien Et D'utilisation

Hot oil and hot parts can cause burns.
Use care when operating, cleaning, and servicing the fryer.
Do not use chlorine or sulfate/sulfide cleaners.
GAS FRYER MAINTENANCE & SANITATION CALENDAR
Daily Tasks: Clean your fryer regularly with the tank brush along with a damp cloth, and polish with a soft dry
cloth. If regular cleaning is neglected, grease can burn on and discolorations may form. 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.
 Clean all exterior surfaces of your fryer at least once daily.
 Use a damp cloth with warm water and a mild soap or detergent.
 Remove discolorations by washing with any detergent or soap and water. Use a self-soaping, non-
metallic scouring pad for particularly stubborn grime and discolored surfaces.
 Always rub with the grain of the stainless steel or other metallic finish.
 Do not use a metallic scoring pad or harsh cleaners.
1. Empty tank into separate approved hot oil storage vessel while filtering the oil at about 275°F (135°C)
2. Clean the crumbs out of the cold zone and off the wall
3. Use brush and clean cloth to clean between the tube burners & remove all debris from the tank walls
4. Carefully refill the fry tank with the oil after testing it using a color tube or strip – use fresh oil when the
testing indicates that it is time to discard the old oil – otherwise the same oil refills the fry vat (top off
with fresh oil as needed.)
5. Clean and sanitize the area around the fryer
6. Wash the basket hanger (if it's removable) or wipe the basket hanger rods with a cloth if permanent
7. Clean the fry baskets & fryer rack that rests on the tube burner – removing all crumbs & food particles
8. Chart that these event are done nightly & have the shift or general manager evaluate their execution
9. Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains from forming.
If regular cleaning is neglected, grease will become polymerized as well as get burned on and
discolorations may form.
10. Rinse thoroughly, and then polish with a soft dry cloth. You want the clean tank to be bone dry-
after it's been cleaned and is dry, refill the tank with oil or wipe it with oil to reduce the risk of
oxidation (rust) occurring even though the vat is made of stainless steel
Weekly Tasks:
1. Clean behind fryer
2. Clean under fryer
3. Clean the sides of the fryer
4. Confirm the fry vat temperature control is accurate and doesn't need calibration – if it does schedule
this activity with a service technician or QA associate
Monthly Tasks:
1. Perform a fry tank boil out
2. Test fryer warm up time {to be within 2 minutes of the initial warm up time (oil to go from 80° to
275°F)[27°- 135°C]}
3. Check the burner flame for appearance as well as calibration
Distributed by The Legacy Companies • (954) 202-7419 • TheLegacyCompanies.com • Sales@TheLegacyCompanies.com

CLEANING

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