Carnival King 382DFCG32N User Manual - Page 9

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Draining the Oil

WARNING

Hot oil and hot parts can cause burns. Let the unit cool completely before cleaning. Use care when

operating, cleaning, and servicing the fryer.

1. Turn the thermostat knob to the "OFF" position.

2. Insert the drain extension into the drain valve. Tighten only hand tight.

3. Direct the drain extension into the mobile filtering device that you want to use.

(We recommend using Fryclone Fryer Oil Filtration Machines and Accessories.)

4. Slowly open the drain valve to allow oil to flow from the fry tank to the filter pan. Then open the drain valve all

the way.

5. When fry tank is empty brush to remove any additional debris.

6. Close the drain valve.

7. Fill tank with new shortening. Fill to a minimum of the MIN level but no higher than halfway between MIN and

MAX. Oil will expand as it is heated.

8. A er the fry tank is filled with new oil, turn the thermostat knob to the desired set temperature. The burners

will come on and will heat the oil.

Cleaning

WARNING

Hot oil and hot parts can cause burns. Use care when operating, cleaning, and servicing the fryer.

To remove normal dirt, grease and product residue from stainless steel, use ordinary soap and water (with or

without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use vinegar or

any corrosive cleaner.

• To remove grease and food spla er, or condensed vapors, that have baked on the equipment, apply cleanser

to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal.

Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the

stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits that do not respond to the

above procedure can usually be removed by rubbing the surface with a scouring pad. DO NOT USE ORDINARY

STEEL WOOL, as any particles le on the surface will rust and further spoil the appearance of the finish.

NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER

STEEL TOOLS. Surfaces that are marred collect dirt more rapidly and become more di icult to clean. Marring

also increases the possibility of corrosion. Refinishing may then be required.

• Darkened areas, called "heat tint," sometimes appear on stainless steel surfaces where the area has been

subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the

stainless steel and are not harmful. Heat tint can normally be removed by the above cleaning techniques, but

tint which does not respond to that procedure calls for a vigorous scouring in the direction of the polish lines,

using a scouring pad in combination with a powdered cleanser. Heat tint action may be lessened by not applying

or by reducing heat to equipment during slack periods.

• 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.

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gas FUNNEL CAKE FRYER Manual