Deep Fryer Boil-Out Cleaning Procedures
- Isabella Runge (Unlicensed)
CAUTION: ENSURE DEEP FRYER IS TURNED OFF AND OIL IS COOL BEFORE CLEANING.
PPE Requirements
Boil Out - Kays Degreaser
Ensure fryer has been turned off and oil is cool.
Screw drain extension pipe onto the end of the drain extension pipe.
Lift the locking slide on the valve handle to release the valve. Whilst holding the locking slide in the withdrawn position, rotate the handle anticlockwise to open the valve.
Drain oil into approved metal container, as provided (I.e. metal drum) taking care not to overfill the container. Draining into plastic containers is prohibited.
Once oil is completely drained out, close drain valve.
Fill fryer with cool water to the fill line.
Add 125mls of KAY QSR Heavy Duty Degreaser to water in each vat of the deep fryer.
Turn fryer ‘ON’. Allow fryer to heat water to 80-90ºC for approximately 15 minutes.
Turn ‘OFF’ fryer.
Drain solution form vats. Discard chemical solution appropriately, in accordance with MSDS and local council regulations.
Scrub walls of fryer and back panel where baskets hang, using a nylon pad to remove any persistent carbon deposits (use further degreaser to remove any stubborn deposits)
While fryer is off, clean out internal surfaces of fryer cabinet. Clean doors, sides, back, valves and cabinet internals. Use a non-caustic multipurpose cleaner and apply with a damp cloth.
Ensure drain valve is closed and refill fryer with cool water
Turn fryer ‘ON’ position and heat waster to 90ºC for 10 minutes.
Turn fryer ‘OFF’.
Drain into metal drum and discard liquid solution appropriately, in accordance with MSDS and local council regulations.
Wipe out all internal surfaces, shelves, elements and probes with paper towel. Check that no moisture remains in fryer as this will result in oil splatter when heating new oil.
Refill fryer with TCC preferred deep frying oil.
Turn fryer ‘ON’ and set temperature to 185ºC.
Boil Out - Greaselift
Ensure fryer has been turned off and oil is cool.
Screw drain extension pipe onto the end of the drain extension pipe.
Lift the locking slide on the valve handle to release the valve. Whilst holding the locking slide in the withdrawn position, rotate the handle anticlockwise to open the valve.
Drain oil into approved metal container, as provided (I.e. metal drum) taking care not to overfill the container. Draining into plastic containers is prohibited.
Once oil is completely drained out, close drain valve.
Spray a generous amount of Greaselift on the inside of the fryer and let sit for 5 minutes.
After 5 minutes, using a nylon pad, remove any persistent carbon deposit.
Fill fryer with cool water to the fill line.
Turn fryer ‘ON’. Allow fryer to heat water to 80-90ºC for approximately 15 minutes.
Turn ‘OFF’ fryer and disconnect mains power.
Drain solution form vats. Discard chemical solution appropriately, in accordance with MSDS and local council regulations.
Scrub again walls of fryer and back panel where baskets hang, using a nylon pad to remove any persistent carbon deposits (use further greaselift to remove any stubborn deposits).
While fryer is off, clean out internal surfaces of fryer cabinet. Clean doors, sides, back, valves and cabinet internals. Use a non-caustic multipurpose cleaner and apply with a damp cloth.
Ensure drain valve is closed and refill fryer with cool water
Turn fryer ‘ON’ position and heat waster to 90ºC for 10 minutes.
Turn fryer ‘OFF’.
Drain into metal drum and discard liquid solution appropriately, in accordance with MSDS and local council regulations.
Wipe out all internal surfaces, shelves, elements and probes with paper towel. Check that no moisture remains in fryer as this will result in oil splatter when heating new oil.
Refill fryer with TCC preferred deep frying oil.
Turn fryer on and set temperature to 185ºC.
Boil Out - Suma Envy
Ensure fryer has been turned off and oil is cool.
Screw drain extension pipe onto the end of the drain extension pipe.
Lift the locking slide on the valve handle to release the valve. Whilst holding the locking slide in the withdrawn position, rotate the handle anticlockwise to open the valve.
Drain oil into approved metal container, as provided (I.e. metal drum) taking care not to overfill the container. Draining into plastic containers is prohibited.
Once oil is completely drained out, close drain valve.
Fill fryer with cool water to the fill line.
Add required amount of chemical to water in each vat of the deep fryer. If you have a 12L vat, use 1.2L Suma Envy.
Turn fryer ‘ON’. Allow fryer to heat water to 80-90ºC for approximately 15 minutes.
Turn ‘OFF’ fryer and disconnect mains power.
Drain solution form vats. Discard chemical solution appropriately, in accordance with MSDS and local council regulations.
Scrub walls of fryer and back panel where baskets hang, using a nylon pad to remove any persistent carbon deposits (use further chemical to remove any stubborn deposits)
While fryer is off, clean out internal surfaces of fryer cabinet. Clean doors, sides, back, valves and cabinet internals. Use a non-caustic multipurpose cleaner and apply with a damp cloth.
Ensure drain valve is closed and refill fryer with cool water
Turn fryer ‘ON’ position and heat waster to 90ºC for 10 minutes.
Turn fryer ‘OFF’.
Drain into metal drum and discard liquid solution appropriately, in accordance with MSDS and local council regulations.
Wipe out all internal surfaces, shelves, elements and probes with paper towel. Check that no moisture remains in fryer as this will result in oil splatter when heating new oil.
Refill fryer with TCC preferred deep frying oil.
Turn fryer on and set temperature to 185ºC.