Frymaster 819-5432 User Manual

Page 10

7 of 8
© 2000 McDonald’s Corporation

819-5432 NOV 05

Card 14A

5. Press the

button to turn fryer

OFF. Proceed with boil-out procedure.

Boil-out Fryer Pots

(With M2000 Computer Only)

Caution: Use protective goggles, aprons and gloves for all of the steps in this procedure.

Caution: Only boil out one fryer at a time.

Note: To prevent accidental tripping of the Ansul system, grease filters should be in
place, with at least one vat in operation to ensure the exhaust fan stays on.

1. Press the

button to turn fryer

OFF. Remove filter pan from fryer cabinet.

2. Pull the swivel drain spout (if so equipped) outward to a suitable position to drain

cooking oil into the filter pan or cooking oil disposal cart.

3. Place the filter pan or cooking oil disposal cart under the drain spout.

4. Carefully open the drain valve of the fryer to be boiled out and allow the cooking oil to

drain from fry vat. Flush out any pieces of fried food and sediment.

5. Close the drain valve and very carefully pour McD Heavy duty Degreaser (HCS) (2 full

gallons (8-liters) per full-vat, or 1 gallon (4-liters) per split-vat section) into fryer pot
without splattering.

6. Remove fryer capping piece assembly (if so equipped) to expose carbon build-up.

7. Finish filling the vat to the normal shortening level line with a hot solution of McD

A.P.C. (HCS) drawn from the sink proportioner (the use of HOT water will reduce
warm-up time).

8. Press the

to turn fryer ON. Computer will display

low temp.

9. Press the gray product

button used to store boil out programming.

10. The computer will display

start boil out.

11. Press and hold either cook channel

button under the vat being boiled out. Hold

the button for approximately 5 seconds, and then release.

Boil out should appear in

the display over button. The cook channel will be dedicated to boil out until changed,
and have a setpoint of 195°F (91°C).

12. Press the cook channel

button under the

boil out display to start boil out.

Note: Basket support rack must be in place in the frypot.

Note: Solution will heat up to simmer condition and the temperature will be maintained
at 195ºF (91ºC).

13. Allow fryer to operate in BOIL-OUT program for one hour.

14. Bring to a soft rolling simmer for approximately one hour. DO NOT hard boil.

Caution: NEVER LEAVE THE FRYER UNATTENDED. Necessary boiling time may
vary depending on condition of vat.

15. Insert fry baskets to be cleaned into the boiling solution. Remove, when clean, and rinse

thoroughly.

16. Press the

to turn fryer OFF.

17. Place a 5-gallon (19-liter) grease bucket under the fryer drain spout. Open drain valve

slowly, allowing solution to flow slowly into bucket.

Note: Place only 2- or 3-gallons (8- or 11-liters) of solution into container at a time.
(This solution may be reused in another fryer.)

Caution: Do not splash solution on skin or clothing. Bucket and solution will be hot.

Continued from previous
page.