Garland M/MST35 Installation, Operating & Service Instructions

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Garland M/MST35 Installation, Operating & Service Instructions Manual pdf 13 page image

Part # 1382677 (08/06) Page 13• Do not salt or otherwise season food over the fryer.This practice contaminates the frying compoundand accelerates it deterioration.• Do not shake breaded items over the fryer.• Keep the frypot covered when not in use. This willprevent air from oxidizing the frying compoundand will keep impurities out.• Do not overheat the frying compound. Follow thetemperature recommended in tested recipes. Thecompany which provides your frying compoundcan provide tested recipes and techniques for usewith their shorting.OPERATION Continued• Watch for signs of compound breakdown. Anunusual darkening of the compound or smoking arethe first signs of breakdown. Foaming, objectionablechange in flavour of the product and gumming alsoindicate a breakdown of the frying compound.• Set the thermostat at 200°F or below, when notfrying.• Darkened frying compound and incorrect batter orbreading can cause a fried product to appear to bedone. Use tested recipe or obtain batter or breadingspecially prepared for today’s frying techniquesCLEANING AND MAINTENANCERoutine CareNEVER operate the burner with an empty frypot. It onlytakes a few minutes to completely ruin a frypot this way,and the frypot warranty is void if this is done.The frying compound should be filtered at least once aday. If a heavy volume of breaded food is fried, it maybe necessary to filter two or more times a day. This willincrease the life of the frying compound and producebetter-tasting food. GARLAND filter cones are idealfor this and are inexpensive and readily obtainable fromyour dealer or parts distributor.The fryer should be cleaned daily, and this operationcan be combined with filtering the frying compound.After the fryer is drained, wipe the inside with clothsaturated in a commercial fryer/griddle cleaner, then rinsethoroughly. Wipe dry and put the filtered compoundback in the frypot. The frypot should be boiled outonce a week with a commercial fryer/griddle cleaneraccording to direction on the bottle. Each day wipedown the controls and all inside the door with a dampcloth. Remove the basket hanger and clean at least oncea week. This way your fryer will stay clean and newlooking much longer. Be sure that the grease cover forthe automatic gas valve is kept in placeCleaningPainted FinishesEstablish a regular cleaning schedule. Any spills shouldbe wiped off immediately.The fryer should be permitted to cool down beforecleaning exterior surfaces.1. Wipe exposed, cleanable surface when cool witha mild detergent and hot water. Stubborn residuespots may be removed with a light weight nonmetallic scouring pad. Dry thoroughly with a cleancloth.2. Stainless steel should be cleaned using a milddetergent, a soft cloth and hot water. If necessaryto use a nonmetallic scouring pad, always rub inthe direction of the grain in the metal to preventscratching. Use a water based stainless cleaner(commercially available), if you want a high shine.