PFE 591 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