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14. Allow the solution to cool to 100°F (38°C), then drain into a METAL stockpot or similar
METAL container. When draining is finished, close the fryer drain valve securely.
Allow solution to cool to 100°F (38°C) before draining into an appropriate METAL
container for disposal.
Do not drain boil-out solution into a shortening disposal unit (SDU), a built-in
filtration unit, or a portable filter unit. These units are not intended for this purpose,
and will be damaged by the solution.
15. Add two gallons (7.6 liters) of water. Drain out the solution and clean the frypot(s) thoroughly.
16. Refill the frypot(s) with clean water. Rinse the frypot(s) twice, drain and dry with a clean towel.
Thoroughly remove all water from the frypot and elements before refilling the frypot with oil.
Ensure that the frypot is completely free of water before filling with oil. Failure to do
so will cause splattering of hot liquid when the oil is heated to cooking temperature.
4.11.1 Clean Filter Pan, Detachable Parts and Accessories
As with the frypot, a deposit of carbonized oil will accumulate on the filter pan and detachable parts
and accessories such as baskets, sediment trays, or fish plates.
Wipe the filter pan and all detachable parts and accessories with a clean cloth dampened with a
detergent solution (or the parts can be run through a dishwasher). Rinse and thoroughly dry each
part. DO NOT use steel wool or abrasive pads to clean these parts. The scratches that result from
such scrubbing make subsequent cleanings more difficult.
Use a commercial-grade cleaner formulated to effectively clean and sanitize
food-contact surfaces. Read the directions for use and precautionary statements
before use. Particular attention must be paid to the concentration of cleaner and
the length of time the cleaner remains on the food-contact surfaces.
DANGER
WARNING
DANGER
WARNING
4-18
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