Boil Out Procedure - The Legacy Companies CAYVO 40090 Manuel D'installation, D'entretien Et D'utilisation

Semi-annual Task:
1. Confirm the high limit safety and pilot thermopile safeties are functional
2. Clean the burner orifices and re-tune
3. Run a burner test- [confirm the gas consumption is with-in 2% of the original value at time of
commissioning]
4. Inspect the burner baffles for overall condition and thickness – replace if worn, thin, deformed or out of
position.
5. Have the unit inspected by a factory trained service technician for over-all state of repair
6. Inspect the safety apparel and other accessories including fry baskets for overall state of repair
 If any issues of excessive wear or performance are found replace that element
 Validate the calibration of the thermometer used to calibrate the thermostat
 Use clean-out rod to clear drain {run a drain time test (should be within 10 seconds of
commissioning value)}
7. Record the measured evaluation test results for future reference and to see deviation over time
8. Confirm the fry time, fry oil temperature after the batch is finished and lifted from the oil and recovery
time to return to 350°F – this should be the same or within 10 seconds for each test
Weekly or as required (a boil out frequency of no less than monthly is strongly suggested):
1. Drain the tank as described under DRAINING THE TANK.
2. Once the shortening has been drained, flush out scraps and sediment with a small amount of warm
shortening, using tank brush. Allow the tank to drain thoroughly.
3. Close the drain valve and fill tank water. Use a low foaming cleaner/degreaser to clean the fry tank.
Follow the instructions on the side of the package. Do not use chlorine or sulfate/sulfide cleaners.
Commercial Fryer Boil Out powder is suggested
4. Add commercial boil-out solution. [Solution height is between the MIN and MAX embossed tank
levels].
5. Set thermostat to the temperature recommended for the solution being used. Do not exceed 210°F.
Allow solution to simmer for about 15 to 20 minutes.
6. Drain the cleaning solution from the tank.
7. Close the drain valve and refill the tank with water. Add 1 cup (1/4 L) of vinegar or mild citric acid
solution to neutralize alkaline left by the cleaner. Solution level must be between the MIN and MAX
level on the fryer tank.
8. Bring the solution to a simmer, turn the thermostat off. Allow to stand for a few minutes.
9. Drain the tank according to DRAINING THE TANK. Rinse thoroughly with clear, hot water. All traces of
cleaner must be removed. Dry the tank thoroughly.
10. Close the drain valve and add shortening. Follow the FILLING TANK WITH SHORTENING procedure in
this manual. The fryer is now ready for use.
While the vat must be dry before refilling it with oil – do not turn the fryer on to help dry it.
Damage to the vat (distortion) can occur and the equipment warranty becomes void.
Distributed by The Legacy Companies • (954) 202-7419 • TheLegacyCompanies.com • Sales@TheLegacyCompanies.com

BOIL OUT PROCEDURE

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