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4.2 Boil-Out Procedure cont.
D. 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 frypot and the tubes with the L-
shaped Teflon brush, being careful not to disturb the temperature sensing probes and the high-
limit thermostat.
E. Do not allow the water level to decrease below the top OIL LEVEL line in frypot during boil-
out operation.
Water or boil-out solution MUST not be allowed to drain into the filter pan or filter
system (where applicable). Irreversible damage will result if water is allowed into the
system.
F.
After boil out is complete, turn the thermostat dial to "OFF" and drain the solution from the
frypot. Place a metal stockpot of sufficient size to safely hold the entire contents of the frypot
under the drain port to collect the water/boil-out solution.
G. Filtration Equipped Units: Do not allow water or boil-out solution to drain into the filter pan.
The filter pump is not designed for water operation, and will be irreparably damaged.
H. Close the drain, add fresh water (without boil-out solution) and wash all surfaces of the frypot.
Drain again.
I.
Refill the frypot with fresh water and vinegar to neutralize any residual boil-out solution.
Wash all surfaces of the frypot. Drain completely and wipe down all surfaces of the frypot to
completely remove all water.
NOTE: It is recommended that the boil-out procedure be performed each time the oil is changed.
Do not go near the area directly over the flue outlet while the fryer is operating.
Always wear oil-proof, insulated gloves when working with the fryer filled with hot oil.
Always drain oil into a metal stockpot of sufficient size to safely hold the entire contents of
the frypot.
SUPER MARATHON SERIES GAS FRYERS
CHAPTER 4: FRYER OPERATIONS
WARNING
DANGER
4-4
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