PFE 590 and 592 Inspection and Planned Maintenance

Inspections and planned maintenance are regular equipment checks to detect issues early and ensure optimum performance of the fryer. The link below provides a checklist of the inspection steps you should complete. While all steps should be performed annually, we recommend restaurants with high-volume locations perform more frequent planned maintenance (i.e., quarterly, semi-annually, or other frequency). If you are unsure, please consult with your manager.

Inspection and Planned Maintenance Checklist

Required Parts

• Safety relief valve (one per fryer)

• Pressure Gauge

• Lid Cables

• Pressure pads

• Lid Gasket

• Solenoid Rebuild kit

• Temperature probe

• Spindle lube

• Pipe thread sealant

• Towels

• Steel and Teflon sleeve fittings

• Condensation box hose

• Check valve

• Deadweight cap O-ring

• Roller spindles for carriage

• Lid handle rollers

• Nylatron slides

• Side cam fillers

• Lid latch

• Pilot assemblies

• Flame sensor

• Power cord

• Plumbing elbows

• High limit

• Drain switch

• Splice connectors

Required Tools

• Temperature probe depth gauges

• Pipe snake

• Manometer

• Amp Clamp

• Imperial size socket set

• Imperial size set of hex key wrenches

• Full range pliers set from needle nose to 12” large slip joint

• Crossblade and flat blade screwdriver set

• Pipe wrenches 8-12”

• Wire stripping tool

• Wire cutter

• Crimping tool

• Adjustable wrench set 8-12”

• Open end wrench set (imperial sizes)

• 140463 pressure test gauge kit

Annual Inspection Procedures