The equipment is cleaned weekly, with all bolts tightened, with special attention to the AC contactor terminal connections and the tension of the chain and screws.

2. Equipment Cleaning: Eliminate the Use of Strong Acids and Alkalis for Cleaning Fryers

3. Equipment should be cleaned every two weeks. Cleaning method: Add water, edible alkali or detergent, heat to about 50°C, start the conveyor belt, run for 60 minutes, and clean the belt with a soft brush.

4. No spraying tools are allowed to be used on the electrical control box and heating tubes. The electrical control box should be cleaned monthly to prevent short circuits.

Do not submerge the heating tube in water for extended periods of time; continuous submersion should not exceed 10 hours.