24G SERIES FLATBOTTOM GAS FRYERS
CHAPTER 4: FRYER OPERATIONS
4-5
4.2 Boil-Out Procedure
NOTE: Consult store operational procedures to ensure that frypot boil-out is an approved procedure
before proceeding.
DANGER
Never leave the fryer unattended during the boil-out process. If the boil-out solution boils
over, turn the fryer off immediately and let the solution cool for a few minutes before
resuming the process.
WARNING
Do not drain boil-out solution into a shortening disposal unit, a built-in filtration unit, or a
portable filter unit. These units are not intended for this purpose, and will be damaged by
the solution.
WARNING
Leave fryer OFF for a minimum of 10 minutes prior to filtering to allow frypot heat to
dissipate. Frypot damage can occur if the shortening is drained immediately after turning
fryer off.
1. Empty frypot and pour in cleaning solution concentrate. Add water to the upper oil level line
scribed in the back of the frypot.
2. Thermatron Controller-Equipped Fryers: Set temperature dial to 225°F (107ºC), just above that
of boiling water.
3. Filtration/Boil-Mode-Equipped Fryers: Turn fryer power switch to On. Press the fryer-reset
switch (if applicable). Turn the boil-out switch to On.
4. The main burner will ignite.
5. Thermatron Controller-Equipped Fryers: Reset the controller-dial to 200°F (93°C).
6. The burners should shut off, just as the boil-out solution reaches setpoint.
CAUTION
If the pilot and main burner go out, the fryer(s)
MUST
MUST
MUST
MUST
be left completely shut down at least 5
minutes before lighting.
7. The burners will heat the boil-out solution to a simmer. Simmer the solution for approximately
45 minutes. Wearing protective gloves, scrub the bottom and sides of the frypot with the frypot
brush (optional on certain models), being careful not to disturb the temperature and high-limit
thermostat sensing probes.
