Deep Fryer Boil Out Procedure

Fryer Tuck

DO NOT ATTEMP UNLESS YOU HAVE BEEN TRAINED TO DO THIS TASK

  • Protect your body from burns by placing on the fryer apron, heat resistant gloves (green) and goggles
  • Ensure the fryer is turned off and has been cooling for a few hours
  • Select the portable fryer filter and place under the drainage taps of the fryer
  • Slowly open the main valve handle and allow the oil to slowly draininto the filter
  • Close the main valve handle, once all the oil is drained from the fryer
  • Dispose of the old oil into the oil recycle bin
  • Put portable fryer filter back in place under the drainage taps of the fryer
  • Flush the fryer out with warm water to remove any debris
  • Close the main valve handle, once all the water and debris are drained from the fryer
  • Dispose of water and debris into the kitchen sink or the mop bucket floor sink
  • Fill the fryer up to the fill line with hot water from the sink faucet
  • Add one fryer Tuck Cleaner bag to the fryer (cut package with scissors to prevent spilling)
  • Turn the fryer on and enter the boil out mode key (Pitco/Fry master)
  • Put wet floor sign in front of fryer to make sure that others are aware of what is being done
  • Allow the fryer to come to a slow rolling boil for 20 minutes
  • Using the fryer brush, fryer apron and heat resistant gloves (green), gently brush away any carbon build up (Danger Hot Water)
  • Turn off the fryer and allow water to cool for 20 minutes
  • Slowly open the main valve handle and allow the water to slowly drain into the filter
  • Carefully drain the water/solution from the fryer pour down the kitchen sink drain or mop sink
  • Flush out the fryer with clean warm tap water at least 4 times, to ensure that all traces of the cleaner are removed
  • Close main valve
  • Wipe inside of fryer with clean cloth (blue) to ensure that the fryer is free of water in the well
  • Using the 16 liter/4 gallon jug of new oil, fill up the fryer to the fill line
  • Turn fryer on and heat
  • Working as a team promotes SAFETY.

Reviewed February 2010/Feb 2012