PXE 100 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). A certified technician should inspect the entire fryer annually (once every 12 months).

Inspection and Planned Maintenance Checklist

Required Parts

Ensure you have the following parts prior to performing the annual inspection:

• Safety relief valve (one per fryer)

• Temperature probe

• Spindle lube

• Pipe thread sealant

• Towels

• Steel and teflon sleeve fittings

• Condensation box hose

• Check valve

• Plumbing elbows

• Drain switch

• Splice connectors

Required Tools

Ensure you have the following tools prior to performing the annual inspection:

• Temperature probe depth gauges

• Pipe snake

• Amp clamp

• Imperial size socket set

• Imperial size set of hex key wrenches

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

• Crosshead and flat blade screwdriver set

• Pipe wrenches 8–12 inches

• Wire stripping tool

• Wire cutter

• Crimping tool

• Adjustable wrench set 8–12 inches

• Open end wrench set (imperial sizes)

• 140463 pressure test gauge kit

Annual Inspection Procedures