Frymaster Dean 52 Series - Manual (Page 25)

4-4
4.3 Boil-Out Procedure
1. Empty fry vessel and pour in cleaning solution concentrate. Add water to the lower
OIL LEVEL line scribed on the vessel back.
2. Set the operating thermostat-dial/temperature controller to 219°F (104°C), just above
that of boiling water.
3. The main burner will ignite.
4. Allow the solution to come to simmer, then reset the temperature controller to 199°F
(93°C).
5. 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 be left completely shut
down at least 5 minutes before lighting.
6. The burners will heat the boil-out solution to a simmer. Simmer the solution for
approximately 45 minutes. Wearing protective gloves, scrub the sides of the fry
vessel and the tubes with the L-shaped Teflon brush, being careful not to disturb the
temperature sensing probes and the high-limit thermostat.
CAUTION
Do not leave fryer unattended. The boil-out solution may foam and overflow if
fryer is left unattended. If this happens, turn thermostat to "OFF" and gas
valve to PILOT. Resume boil out when foam dissipates.
7. Do not allow the water level to decrease below oil-level line in fry vessel during
boil-out operation.
8. After boil-out is complete, turn the thermostat dial to "OFF" and drain the solution
from the fry vessel. Place a metal pan or bucket under the drain port to collect the
water from the fry vessel.
9. Close the drain, add fresh water (without boil-out solution) and wash all surfaces of
the fry vessel. Drain again.
10. Refill the fry vessel with fresh water and vinegar to neutralize any residual boil-out
solution. Wash all surfaces of the fry vessel. Drain completely and wipe down all
surfaces of the fry vessel to completely eliminate water from the vessel.
11. Refill fry vessel with oil or wipe vessel interior with oil to prevent oxidation from
forming.