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Taizy - Model SL -Daily use and maintenance of fryer production line
Fryer production line equipment operation sequence: 1. Cleaning: Cleaning hard objects and residues in the pot and pipes of the fryer production line. 2. Trial operation: Turn on the slag scraper belt, the upper and lower mesh belts, the lifting, the fume exhaust fan, and the circulation pump in turn, and observe the equipment running direction, whether there is a stuck phenomenon and whether there is liquid leakage. 3. Refueling: Before refueling, completely clean the water and hard residues in the interior of the pot and in the pipeline. Add oil to cover 30-50mm above the lower mesh belt (fill edible oil according to the actual situation of fried products). 4. Heating: Before heating, make sure that the oil level is under the covered mesh belt. 5. Operation: Switch heating control on whether to heat or not, set frying temperature as required. When it reaches the set temperature, it can be fried.★ Rough filtration: Lift and clean up every half an hour.
★ Residue box: it is full when it is full, and it is strictly forbidden to leave residue in the equipment for more than 1 hour. Filter residue is placed in water to completely cool and away from equipment.
★ Slag scraping belt: continue to run for 15-30 minutes after the end of production.
★ Raise the mesh belt: cut off and turn off the heating power after frying. The mesh belt bracket can be lifted after 30 minutes. Prevent the residue from catching fire due to the residual heat of the heater.
★ Bumper: After the equipment is lifted into place, the bumper must be inserted before other equipment can be operated.
★ Fire extinguishing system: After the safety pin of the solenoid valve is pulled out, the power of the fire extinguisher measurement control cannot be cut off after the frying is completed.
Daily maintenance of fryer production line:
1. Tighten each bolt after using the device for one week. Pay special attention to the tightness of the AC contactor terminals and chains and screws.
2. Equipment cleaning, refusing to use strong acid and alkali to clean frying equipment.
3. The equipment is cleaned once every two weeks. The cleaning method: add water, edible alkali or detergent, heat to about 50 degrees, open the mesh belt, cook for 60 minutes, clean the mesh belt with a soft brush, mesh belt bracket Oily impurities on the surface of the body. Drain water gun to clean attachments.
4. It is forbidden to spray with water gun at the electric control box and heating pipe. The electrical control box is cleaned monthly to prevent short circuits.
5. The equipment must be cleaned thoroughly if it is not used for a long time.