Boil Out Procedure - Vulcan 2GR45MF Manuel D'installation Et De Fonctionnement

GRMF SERIES GAS FRYERS
Fingerprints are sometimes a problem on highly polished surfaces of stainless steel. They
can be minimized by applying a cleaner that will leave a thin oily or waxy film.

Clean all exterior surfaces of your fryer at least once daily.

Use a damp cloth with warm water and a mild soap or detergent.

Rinse thoroughly, and then polish with a soft dry cloth.

Keep the fryer exterior clean and free of accumulated grease to prevent stubborn
stains from forming. If regular cleaning is neglected, grease will be burned on and
discolorations may form.

Remove discolorations by washing with any detergent or soap and water.

Use a self-soaping, non-metallic scouring pad for particularly stubborn
discolorations.

Always rub with the grain of the stainless steel.

Do not use a metallic scoring pad or harsh cleaners.
Weekly or as required:
1. Drain the tank as described under DRAINING THE TANK.
2. Once the shortening has been drained, flush out scraps and sediment using the
provided tank brush.
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.
4. Solution level must be between the MIN and MAX levels on the fryer tank.
5. Set the temperature knob to 200°F or for the recommended solution being used.
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 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 only, turn the thermostat off. Allow to stand for a few
minutes.
VULCAN-HART
Do not use chlorine or sulfate/sulfide cleaners.

BOIL OUT PROCEDURE

Do not use chlorine or sulfate/sulfide cleaners.
-15-
F-31233 Rev. T (12-15)