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OPERATION
WARNING: HOT OIL AND PARTS CAN CAUSE BURNS. USE CARE WHEN OPERATING,
CLEANING AND SERVICING THE FRYER.
WARNING: SPILLING HOT OIL CAN CAUSE SEVERE BURNS. DO NOT MOVE FRYER WITHOUT
DRAINING ALL OIL FROM THE TANK.
CONTROLS
Indicating Light — When lit, indicates that thermostat is calling for gas to the burners.
Thermostat — Maintains temperature of oil in tank.
BEFORE FIRST USE
Cleaning
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all
surface parts and the fry tank interior. Follow the cleaner manufacturer's directions. To empty fry tank,
grasp the black handle on the pivotal head above the fry tank and swing it to the left of the fryer until
it stops. Firmly grasp both handles of the fry tank and lift it out. Rinse thoroughly and drain. Be sure
to remove all traces of cleaner; it can affect the food taste. Wipe fry tank completely dry with a soft clean
cloth.
Clean all fryer accessories. Rinse all parts thoroughly and wipe dry.
Seasoning
Light seasoning of the backsplash area is required to avoid possible surface corrosion. With a soft,
lint-free cloth, apply a thin layer of cooking oil over entire backsplash area. This should also be done
after every cleaning.
LIGHTING THE PILOT
Lighting instructions are also inside the front panel.
1. Turn main gas supply ON.
2. Turn thermostat control knob to the OFF position.
3. Wait for five minutes, then depress the red button on the shutoff valve (see Fig. 1) and light pilot
through the observation hole in the front panel. Keep red button depressed for one minute after
lighting.
4. If the pilot does not stay lit, repeat Step 3.
