BKI DNF - Manual (Page 21)

Doughnut Fryer Maintenance
19
3. CLOSE the drain and fill the fryer vat with HOT water to the shortening level fill mark. Do not
overfill by allowing the water level higher than the fill mark.
4. Add ½ cup (4 ounces) of
BKI cleaner.
5. Wash down the inside of the vat and lid with a vat brush to loosen the sediment.
6. Position the POWER switch to ON.
7. Set the thermostat to a temperature of 190º F.
8. Bring the cleaning solution to a rolling boil and maintain the boil for 5 minutes.
9. Place the POWER switch to OFF.
10. Scrub the inside of the fryer vat.
11.
Before draining the cleaning solution, remove the filter bag, screen and pipe connections from
the filter vat. This must be done before draining the cleaning solution.
NEVER pump water or detergent through the filter system.
12. After 15 minutes, slowly open the drain valve. Drain the solution into the filter vat and discard.
13. Rinse the vat with hot water, using the vat brush to remove remaining sediment, drain and
discard.
14. Close the drain and refill the fryer vat with hot water to the proper level.
15. Add approximately 4 to 6 ounces of distilled (white) vinegar to develop a neutralizing solution. Stir
the solution briefly. Leave in the vat for three to five minutes and discard.
NOTE: Foaming of shortening after boil-outs is caused by failure to follow proper
neutralizing procedures.
16. Repeat above steps as needed to remove all traces of cleaning solution.
17. Rinse the vat again with Cool water, drain and discard.
Damage to the fryer could result if the fryer vat is not completely dry before filling
with shortening. Refill the fryer vat with shortening ONLY when it is completely dry.
18. Dry the fryer vat, lid, and filter vat COMPLETELY.
19. Close the main drain and fill with new shortening to the proper level.