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El ec tr ic Fryer Op er at io n & Ca re M an ua l • 14
O P E R A T I O N
8. Wearing protective gloves to avoid burns, scrub the
inside of the fypot with a long-handled scrub brush.
9. Attach the drain pipe and direct boil-out solution into
a heat-resistant container.
10. Open the DRAIN. The handle should be rotated
counterclockwise until it stops.
11. Allow the boil-out solution to completely drain.
Discard boil-out solution.
12. Rotate the drain valve clockwise to the
“CLOSED” position. Follow the boil-out solution
manufacturer’s additional boil-out instructions to
rinse the frypot and neutralize boil-out cleaner
residue.
13. There may be residual boil-out solution in the oil fill
hole and tube. This must be flushed out and discarded
separately before filling the tank with new oil to avoid
contamination of new oil.
14. Following the boil-out and rinse procedure, wipe dry
all accessible interior metal surfaces and interior
accessories with a clean, dry cloth to remove
remaining moisture. Clean and dry the fry baskets
separately.
NOTE: Make sure the inside of the frypot, the
drain opening and all parts that come
into contact with new oil/shortening are
as dry as possible.
15. Wipe the exterior of the fryer cabinet with a
degreaser/sanitizer suitable for use on food contact
s
urfaces. Always follow the manufacturer's
instructions and/or mixing directions for proper
solution strengths.
Wipe exterior stainless steel surfaces with the grain of
the metal and avoid the use of abrasive pads, steel
wool, or metal implements.
16. Fill tank with new oil or shortening.
B O I L - O U T
C A U T I O N
ENSURE THERE IS NO WATER IN THE FRYPOT BEFORE
FILLING WITH OIL/SHORTENING. WHEN COOKING
COMPOUNDS ARE HEATED TO COOKING
TEMPERATURE, WATER IN THE FRYPOT WILL CAUSE
OIL TO SPLATTER AND MAY BE A BURN HAZARD.