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Istruzioni per l'uso APW Wyott, Modello GF-15HLP

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Clean the protective oil from the bright parts and interior of tank with a solution of washing soda or other grease dissolving material. Cleaning 1. Always turn unit off and allow it to cool completely before cleaning. 2. Never clean unit by immersing it in water. 3. The frequency of cleaning should depend on the load conditions. Set a definite cleaning schedule corresponding to how hard the kettle is used. Cleaning should be done at a least once a week. 4. Strain the frying compound into a clean container. Make sure there is no compound left in tank. (If the tank is left empty for more than 2 minutes, shut the pilot off. If this is not done, the tank may be damaged.) 5. Add water to the "FULL" line. 6. Add any good grade of cleaner following cleaner instructions. 7. Turn the thermostat to 250 degrees F. Let the heating unit bring the solution to a boil. 8. Boil long enough to loosen or dissolve all varnish or carbon deposits. This should take approximately 30 minutes. 9. Turn the unit off. Make sure pilot is turned off at this time. 10. If necessary, clean the thermostat probes using a long-handled fiber or plastic brush and mild soap solution. 11. Rinse with clean water to remove all cleaning mixture. 12. Rinse the inside of the tank with 2 cups of vinegar. 13. Rinse with clean water until the vinegar odor is gone. The fry tank must be thoroughly rinsed since even a trace of cleaner left inside the tank will contaminate the fry compound. 14. Dry thoroughly. 15. Cover the tank if compound will not be added until a future date. 16. Clean all exterior surfaces of unit on a regular basis with a damp cloth. Thin films of oil subjected to frying temperatures quickly form into gummy consistency. In order to avoid these gum formations, clean the surfaces on a regular basis. 17. To remove discolorations or oil film, a non-abrasive cleaner may be used. Cleaning BurnerAir Shutters Burner ports and burner air shutters must be kept clean. To remove burners, turn off the Off/Pilot/On valve control. Remove back panel. Remove the hold down strap that secures the burners. Then lift up on the burner end then slide out of unit. To clean burners, boil them in a detergent and water solution for 15 minutes. Either brush with a wire brush or clean gas ports with a sharp pointed metal instrument to ensure positive open ports. ! CAUTION. Clea. th. regulato. a. leas. onc. . month. Mak. sur. th. ven. openin. i. ope. an. no. blocke. i. an. way. Failur. t. d. s. wil. caus. variation. i. pressure. You. uni. wil. no. functio. a. wel. an. i. coul. shorte. th. lif. o. th. product. ! . MAINTENANCE OVER NIGHT SHUTDOWN 1. Turn the temperature control knob to the off position. Or turn the Off/Pilol/On valve control to Pilot if you wish not to change the temperature setting. (The pilot flame alone will keep the frying compound temperature to 130-145 degrees F. when not under any load. This will shorten preheat time when turned back on.) EXTENDED SHUTDOWN (4 DAYS OR LONGER) 1. Turn the temperature control knob to the off position. 2. Turn the Off/Pifot/On valve control knob to the off position. 3. Turn the manual control valve under the unit to the off position. 4. Turnthesupplyvalvetotheoffposition(notsuppliedbyAPWWyott). 5. The entire flue duct opening on the top rear of unit must always be left uncovered. Filling Fry Tank (CAUTION: NEVER LIGHT PILOT OR TURN BURNERS ON WITH EMPTY TANK) 1. Fill the fry tank approximately 3/4" below the full line. The fry compound will expand as it is heated. Heat the fry compound to 375 degrees for 20 minutes then check the level.Add or decrease amount of fry compound so it lines up with the full line. 2. When using solid frying compound, put enough compound in fry tank so at least half or more of the tank has compound in it. Then set the temperature to 200 degrees on dial and allow the compound to liquefy.Add to adjust compound level. 3. Use a quality frying compound. 4. Filter the frying compound frequently, at least once a day. 5. Skim out food particles frequently with a strainer/skimmer. 6. Add at least 15% (of fry tank capacity) of fresh frying compound daily (more if possible) without overloading tank. If 15% of frying compound is not used daily, remove some of the compound for other use (gravy, griddle frying, etc.) to permit adding 15% of fresh compound daily. 7. Do not overload the fry baskets. This will result in longer recovery time, longer cook time, and compound absorption into the product. 8. Prepare the food properly. 9. Keep salt out of the frying compound. Do not salt foods with the basket above the kettle. 10. Ensure a good thermostat operation by checking frying compound temperature with a reliable frying thermometer. Temperature of compound should be comparable to thermostat setting. 11. Keep the fry tank and thermo-probes clean. Thermostat Calibration The fryer control is factory calibrated. If cooking results indicate unit is not maintaining correct temperatures, consult an authorized s...