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Oil filtering
Oil should be filtered regularly in order to lengthen its usable life span. This will also reduce the operating cost.
The following factors all contribute to the shortening of oil life.
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Contact with air
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Carbonated food crumbs and particles.
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Contact with any surface other than stainless steel.
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Contact with seasoning, spices and salt.
Cooking food under a temperature too high
6. OPERATOR MAINTENANCE
USE ONLY SUITABLE CHEMICALS AND OBSERVE ALL MANUFACTURER SAFETY
REQUIREMENTS FOR SAFE HANDLING AND USE.
Warning: Ensure the appliance is off and the parts are cool to touch.
1. Avoid splashing water onto any parts and piping.
2. Check the piping connections and gas circuitry regularly.
3. Avoid clogging of the flue gas ventilation. Any obstacles in the flue can cause incomplete combustion.
4. Make sure the gas type and pressure conforms to the specification as shown in the data plate
Cleaning must be regular and thorough to ensure safe and efficient operation of the equipment and to prevent
flare-up. The amount of usage and the type of products being cooked will largely determine how often complete
cleaning is necessary - you must assess this.
To clean the items, use a suitable detergent and warm water and scrubbing brush. Repeated scrubbing will be
necessary if deposits are heavy and baked on.
6.1 CLEANING STAINLESS STEEL
Regularly wipe the surface with hot water and detergent. Rinse the washed area with a wet sponge and clean
water and wipe the area dry to prevent streaking. Follow this process and wash a small area at a time to prevent
chemical residue and streaking.
Stainless steel may discolour if overheated. These stains can usually be removed using an appropriate
powder/paste. To scrape off heavy deposits of grease and oil, use only wood or plastic tools as necessary.
Note: Never use steel wool to clean stainless steel.
Note: Damage may occur if chemicals not suitable for stainless steel are used.
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