Equipment Operation Sequence:
- Cleaning: Remove hard objects and residues from the fryer pot and pipelines.
- Trial Run: Start the residue scraper belt, upper and lower mesh belts, lifting mechanism, fume exhaust fan, and circulation pump in sequence. Check the rotation direction, jamming, and oil leakage.
- Oil Filling: Thoroughly remove water, hard debris and residues from the pot and pipelines before adding oil. Fill oil to 30–50 mm above the lower mesh belt (adjust according to actual products).
- Heating: Ensure the oil level fully covers the lower mesh belt before heating.
- Operation: Turn on the temperature controller, set the frying temperature as required. Start production only after reaching the set temperature.
- Start the fume exhaust fan, residue scraper belt, upper and lower mesh belts, and circulation pump in sequence.
- Check pipelines and valves for leakage. Start the circulation pump before normal production.
Special Safety Notes:
★ Operation: Never leave the equipment unattended during operation. Cut off the main power supply when leaving. ★ Oil Filling: Do NOT turn on the heating elements if the oil level is below the required position. ★ Coarse Filtration: Lift and clean the filter every 30 minutes according to residue amount. ★ Residue Box: Empty immediately when full. Residues must not stay inside the equipment for more than 1 hour. Cool filtered residues completely in water and keep away from equipment. ★ Scraper Belt: Keep running for 15–30 minutes after production to remove most residues. ★ Lifting Mesh Belt: Turn off heating after frying. Lift the belt bracket only after 30 minutes to prevent residue ignition from residual heat. ★ Safety Pin: Insert the safety locking pin fully after lifting the equipment before any maintenance. ★ Fire Suppression System: After removing the solenoid valve safety pin, do NOT cut off the fire extinguisher control power after frying. Operate according to the extinguisher manual. ★ Electrical Safety: The equipment casing and electric control cabinet must be reliably grounded. Regularly check the temperature controller sensitivity and electric components for heating elements.
Daily Maintenance:
- Tighten all bolts weekly, especially AC contactor terminals, chains and screws.
- Do NOT use strong acid or alkali to clean the frying equipment.
- Clean the equipment every two weeks. At least two persons must be present during cleaning; ensure no unattended operation.
- After production, turn off control switches. Fill cool oil to lower temperature below 130°C, wait 20 minutes, then lift the mesh belt and drain all oil.
- During cleaning, raise the upper cover and mesh belt to the designated position and insert the safety pin before cleaning.
- Inspect and clean the exhaust duct monthly to ensure unobstructed ventilation.
- Clean the oil tank thoroughly to ensure no water in the oil tank and oil discharge pipe for each use.
- Cleaning Method: Fill with water, add edible alkali or detergent, heat to about 50°C, run the mesh belt continuously for 60 minutes. Clean oil stains on the mesh belt, support and inner pot with a soft brush. Rinse attachments with a water spray gun.
- Do NOT spray water on the electric control cabinet or heating elements. Clean the control cabinet monthly to prevent short circuits.
- Clean the equipment completely if not used for a long time.
- For long-term shutdown: heat oil to 170°C and run equipment for more than 10 minutes every 15 days.Heating elements must not be soaked in water continuously for more than 10 hours.