To keep the fry vats clean and to maintain proper cooking temperatures 5 minutes to prepare 75 minutes to complete At close For 24-hour restaurants: during low-volume periods at night If this is first boil-out, program boil-out into fryer. If the fryer is new, the boilout procedure must be programmed into the fryer before it is boiled out for the first time. If the fryer has been boiled out before, skip this step. Press the on/off button to turn the fryer off. Press the button marked with a check mark. The left display will show “code.” Press the number keys 1,6,5,0. Then press the button marked with a 1 and left arrow to step through the menu of items and products. Stop when you reach “boil out” (#40 product position). Press a gray product button to store the “boil out” entry. The green display of the button pressed will light up. Press the on/off button to turn the fryer off. This procedure should be done for only one vat at a time. Confirm that the fryer filters are in place. Turn at least one exhaust fan on. The fan must stay on for the entire procedure. Make sure the basket support rack is in place in the vat. Press the on/off key to turn the fryer off. Open the doors to the filter area and remove the filter pan. Place it on the floor under the fryer's drain spout or use an oil removal cart. After boil out is complete clean and dry filter pan. Carefully open the drain valve, and let the oil drain into the oil removal cart or pan. Push any pieces of fried food or other sediment into the drain valve using the Fryer’s Friend, so they drain out. Close the drain valve. Add degreaser and hot water to vat. Pour KAY® QSR Heavy Duty Degreaser carefully into the vat. Use 2 gallons (8 liters) of degreaser if you are cleaning a full vat. Use 1 gallon (4 liters) of degreaser if you are cleaning one side of a split vat. Finish f Remove the fryer capping piece if the fryer has one. Take back to sink and clean with KAY® QSR Heavy Duty Degreaser. KAY® QSR Heavy Duty Degreaser Press the on/off key to turn the fryer on. The display will show “low temp.” Start boil-out. Press the gray product button. The display will show a set of left arrows and right arrows. Locate the cook channel button under the vat you want to boil out Press and hold the cook channel button for approximately 5 seconds, then release the button. The display near the button should show “boil out.” Press the button under the display again. The boil-out should start. Allow solution to heat up. The solution will reach a temperature of 195°F (91°C). The solution should be at a soft, rolling simmer. Once the solution has reached its target temperature, let it simmer for approximately 60 minutes. Complete steps 9 through The solution should never come to a rolling boil, or it may boil over. If unit starts to boil over turn fryer off. Never leave the fryer unattended during boil out. Clean fry baskets. Place the fry baskets into the cleaning solution. Have another crew person remove them when clean and take them to the threecompartment-sink. Rinse and dry them thoroughly. Clean basket support rack. Use the Fryer’s Friend to remove the basket support rack from the vat. Have another crew person take the rack to the three-compartment-sink, and rinse it thoroughly in hot water. Dry thoroughly. Scrub inside of vat. Scrub the side, front, and back walls of the vat with the Hi-Temp Pad Holder and pad and Kay QSR Fryer Cleanser. Use the Hi-Temp Detail Brush to scrub any hard-toreach areas such as in between coils and in corners of vats. Turn fryer off. When the vat has simmered at a rolling simmer (boiled out) for approximately 60 minutes, press the on/off button to turn the fryer off. Drain solution from fryer. Place a 5-gallon (19-liter) bucket suitable to hold hot water under the fryer's drain. Open the fryer drain valve far enough to allow the solution to flow slowly into the bucket Let 2 or 3 gallons of solution drain into the bucket. Close valve then change to an empty bucket and let 2 or 3 gallons of solution drain into the bucket. You will need several buckets to drain the fryer completely. The cleaning solution should be discarded or re-used in another fryer within 3 hours. After 3 hours, discard the solution Scrub inside of vat. Use the Hi-Temp Pad Holder, pad and fryer cleanser to remove any remaining deposits from the side, front, back and top of the vat. Fill vat with water. Fill vat with the appropriate amount of plain water. Drain solution from vat. Place a 5-gallon (19-liter) bucket under the fryer's drain. Open the fryer drain valve far enough to allow the dirty solution to flow slowly into the bucket. Discard the dirty solution. Place the bucket under the fryer drain again Do not place more than 2 or 3 gallons of solution in a bucket at a time. Scrub any remaining deposits or carbon in the vat with a non-scratch pad. Rinse and dry vat. Rinse the vat thoroughly with warm water (100°F or 38° C). Be sure to have a bucket underneath the drain to catch rinse water. Repeat with more clean, warm water. Wipe the vat down with a clean, sanitized towel. Close the fryer drain valve. Thoroughly dry the inside of the vat with paper towels. Fill vat with oil. Fill the vat with the appropriate amount of oil. Prepare fryer for use. Place the basket support rack in the correct position in the fryer vat. If the fryer has a swivel drain spout, push the spout back inside the fryer cabinet. Carefully push the filter pan back into the fryer cabinet. Turn fryer on. Turn fryer on. Press the on/off key to turn the fryer on. The display will show “low temp.” Skim oil. When the oil has heated, skim off any particles of carbon floating on the surface of the oil. Season baskets and racks. Season the baskets and the basket support racks by leaving them in the fresh oil for approximately 2 minutes at cooking temperature.