Boilout. Boilouts are performed before the first use of a fryer, and as a part of regular preventive maintenance. Remove the filter pan and drain the exhausted oil into a shortening disposal unit or other suitable container for disposal. Fill the frypot to the upper etched line in the water, add detergent to the prescribed amount. Turn the computer on and set it to boilout by pressing the check-mark key and enter 1653 with the number keys. The fryer will heat to 190 degrees Fahrenheit. Add basket racks and baskets if desired. During this time, the pot can be scrubbed with a long handled brush, but use caution, the hot water can cause injuries. After the 30 minute boilout, turn the computer off and raise the elements, which allows access to the bottom of the fry pot for further cleaning. Do not attempt to raise the elements with the computer on. Drain the water into a metal container suitable to hold the heated solution. Do not drain the water into the filter system. Rinse and dry the fry pot before refilling it with oil.
Copy and paste the embed code above.
Before you begin using your Frymaster E4 Series fryer, you must perform a boilout. This instructional video will show you the steps to properly performing a boilout, an important part of regular preventative maintenance
Here at the WEBstaurant Store, we carry 6 oz. to 14 oz. syrup dispensers made out of a variety of different materials. Check out this video to learn the pros and cons of each type and to make sure that you choose the right kind for your business!
Based in Lancaster, PA, we are the leading restaurant supply store providing restaurant equipment and supply products
to the foodservice industry and individual customers worldwide. With over 2 million orders shipped, our large stocked
inventory and fast shipping make us the best choice to fill your needs.