BOIL OUT PROCEDURE
Weekly or as required:
1. Drain the tank as described under DRAINING THE TANK.
2. Once the shortening has been drained, flush out scraps and sediment with a small amount of
warm shortening, using tank brush. Allow the tank to drain thoroughly.
3. Close the drain valve and fill tank with non-corrosive, grease-dissolving commercial cleaner.
Follow the manufacture’s instructions.
Do not use chlorine or sulfate/sulfide cleaners.
4. Add commercial boil-out solution. Solution level must be between the MIN and MAX levels
on the fryer tank.
5. Set thermostat to the temperature recommended for the solution being used. Allow solution
to simmer for about 15 to 20 minutes.
6. Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar to
neutralize alkaline left by the cleaner. Solution level must be between the MIN and MAX
level on the fryer tank.
8. Bring the solution to a simmer only, turn the thermostat off. Allow to stand for a few
minutes.
9. Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water.
All traces of cleaner must be removed. Dry the tank thoroughly.
10. Close the drain valve and add shortening. Follow the FILLING TANK WITH
SHORTENING procedure in this manual. The fryer is now ready for use.
MAINTENANCE
Hot oil and hot parts can cause burns. Use care when operating, cleaning,
and servicing the fryer
.
Do not move fryer without draining all oil from the tank
.