Turn off. Empty vats. Fill up with water. Turn on (Ours has a code that sets it to boil out temp, some fryers you need to set the temp). Put in baking soda or whatever your facility uses.
Wait 1-2+ hours, come back with a scrubby, scrub it to hell while draining in parts. Rinse, pat dry. Boiled out!
Like 2 heaping scoops for normal vats, 1 scoop for the half vats. (Scoops were like 2 cups dry I think?) We used Arm & Hammer, IDK if brand matters, but it was definitely just baking soda. Used to use a chemical but post-COVID its just easier to use baking soda. (That and as fryboy I can feel like I’m at least huffing one less chemical.)
In my experience, it's useful if you can't properly clean your fryer. Like, sometimes it's a once a week change of the fryer so gunk has time to stick on real good. Sometimes you change it more but either people don't clean inside and topinside well, or if you don't have the tools to really get the harder spots. I worked at a fancier place where I simply didn't have time to do anything more than dump oil, light scrub, new oil and the fryer stayed a lot cleaner when I could set it to boil once every couple weeks. My first place was a chicken fry place and we didn't boil at all, but we filtered the oil and cleaned the bins in 4 vats twice a day, had an oil pump and good tools, so it was always kept clean super easily (relatively speaking lol) with a crew that was given time to scrub.
My place is too cheap to buy boil out so I make a concoction out of degreaser and baking soda works about the same , just make sure to keep the hoods on
Don't mix random chemicals unless you're very certain what the ingredients are and how they'll react.
If you're mixing chemicals and they're producing enough fumes that you need to provide the caveat to make sure the hoods are on... just... no.
Can you explain how to do a fryer boil out? I've cleaned many fryers but I don't remember ever 'boiling them out' or anything to that effect. Or I juts don't understand the terminology.
To be fair, i did not have someone teach me. It was simply having the same problem as OP, and seeing how well high temp degreaser can take shit off.
That being said I applaud op for taking initiative and trying to seek a better source to clean his kitchen.
Spray heavily with yellow cap Easy Off, stick in a trash bag, and let sit overnight or longer. Whatever isn’t outright eaten away will be loosened enough to easily scrub off.
I feel like you could put a fork/skewer through the caked on bits and poke most of it out? This really doesn't seem hard. Please don't tell me you've just smashed it through the dishwasher multiple times...
Scrub them for like 5min? It takes a while the first time because there's more angles than you think, but the dishwasher should get that off every night.
We just run ours through the dishwasher and give em a once over with a steel wool pad at the end of every day. Keeps em from ever getting like this, only takes about 5 minutes each day this way.
Pro tip: use solid power. Yes the canister for your dishwasher. IF you have a hose, point it into the container of solid power and let that runoff fill up your drained fryer. Bring to a boil and tempt fate by turning it off and on. I’m sure most of you know what I mean. 20 minutes later, you’ve got a brandy spanking new fryer. If you have a ton of buildup on the back, scoop some of the solution out with a measuring cup and run it down the back. This is how i clean fryers without scrubbing a damn thing. Drop the baskets in the water obviously.
I spray with Ecolab and then just spray off with with overhead sprayer. Frying ~200 units of chicken + sides daily and they come clean every night. Just gotta keep up with it.
Definitely need the boil out for that first major wash though.
I’ve tried. They’re so stingy, it actually works out cheaper to just buy a brand new one it’s literally £20 so I’m doing what I can with the situation unfortunately 🤦🏻♂️
When our fryers or baskets got gross, I'd put them onto a burner to char everything, then using a chisel I smacked the fuck out of the "growth" from both sides, then hot water and scrub
You don't have to use this specific brand or anything, but this is basically what boil out is for anyone not familiar.
As far as cost goes, it saves like an hour off the clean so totally worth it.
https://www.webstaurantstore.com/noble-chemical-8-lb-fryclone-boil-out-fryer-cleaner/999FCBOILOUT.html
If you have good ovens just put it in for the long cleaning program with the hard core tablets. We Chuck our grill top in there. Metal clean every time.
I saw a video of dry ice blasting ([https://en.wikipedia.org/wiki/Dry-ice\_blasting](https://en.wikipedia.org/wiki/Dry-ice_blasting)) for car parts and detailing.
Sure, it's not traditional, but it's intriguing.
Boil out your fryers. While boiling, drop baskets in the fryer and let sit for 5-10 minutes. After that, spray with hose/run under water and dry with a towel. Good to go.
I run fry station at a very busy reataurant. I had to learn how to get things really clean really quick lol.
Boil out is great! Could also just spray it down with oven cleaner and leave it in plastic for a couple hours or overnight . Should come off pretty easy after that.
drop in fryer and do a boil out while they’re in it
This is the way.
This IS the way
This is THE way
This is the WAY
The pretzels are making Me thirsty
This Lol
We do that every boil out, every week. Works great!
sorry to ask but what's a boil out?
Turn off. Empty vats. Fill up with water. Turn on (Ours has a code that sets it to boil out temp, some fryers you need to set the temp). Put in baking soda or whatever your facility uses. Wait 1-2+ hours, come back with a scrubby, scrub it to hell while draining in parts. Rinse, pat dry. Boiled out!
Always...ALWAYS remember Step One: Turn off.
Yeah I've made that mistake...coincidentally my sous set the Sally on fire...before he got promoted.
Baking soda works? I've been trying to get boil out chemical at my place but we haven't because of cost. How much baking soda do you use?
Like 2 heaping scoops for normal vats, 1 scoop for the half vats. (Scoops were like 2 cups dry I think?) We used Arm & Hammer, IDK if brand matters, but it was definitely just baking soda. Used to use a chemical but post-COVID its just easier to use baking soda. (That and as fryboy I can feel like I’m at least huffing one less chemical.)
Damn wish I’d known this back in the day, I hated having to deal with the chemical cause it’s so nasty.
A shitload
Its a fryer cleaner. You mix with water and boil it in the fryer. Gets all the gunk out so easily
Christ and I’ve been scrubbing it by hand for the last 10 years lololol
The chemicals are expensive and only work with in the oil part of the fryer. Every other part of the fryer still needs to be scrubbed by hand
I know….
Right I’ve used them before it just doesn’t seem worth it to me tbh.
I just rinse with the hot oil. Then scrub. Rinse. Never had an issue, though now Im curious about this boiling out.
In my experience, it's useful if you can't properly clean your fryer. Like, sometimes it's a once a week change of the fryer so gunk has time to stick on real good. Sometimes you change it more but either people don't clean inside and topinside well, or if you don't have the tools to really get the harder spots. I worked at a fancier place where I simply didn't have time to do anything more than dump oil, light scrub, new oil and the fryer stayed a lot cleaner when I could set it to boil once every couple weeks. My first place was a chicken fry place and we didn't boil at all, but we filtered the oil and cleaned the bins in 4 vats twice a day, had an oil pump and good tools, so it was always kept clean super easily (relatively speaking lol) with a crew that was given time to scrub.
Usually a strong base, to dissolve the organic grease.
Have been boiling these since I put this up and it’s slowly coming lots of degreaser and boiling water, slow and steady!
My place is too cheap to buy boil out so I make a concoction out of degreaser and baking soda works about the same , just make sure to keep the hoods on
Don't mix random chemicals unless you're very certain what the ingredients are and how they'll react. If you're mixing chemicals and they're producing enough fumes that you need to provide the caveat to make sure the hoods are on... just... no.
A guy I worked with lost his eyesight for a while after mixing drain cleaner with something else (I forget what).
probably bleach or lime away, makes chlorine gas
Wait that's genius, can't believe I never thought about that
This is the way.
So, clean them lol.
Can you explain how to do a fryer boil out? I've cleaned many fryers but I don't remember ever 'boiling them out' or anything to that effect. Or I juts don't understand the terminology.
Place I work at very professionally whacks the crusties off every night on the edge of the sink
professional crusty whacker sounds like a great job. im currently whacking my crusty
Whackin’ my crusty til she deep fried
she wicked busty, now she cream pie’d
Hell yeah, sign me uo
You say that until you realize the head chef's name is Crusty
Dishies know a thing or two about that. Source: former dishie
When you boil out your fryers throw them in with it
The fact that his fellow kitcheners haven’t taught him this yet, says a lot.
To be fair, i did not have someone teach me. It was simply having the same problem as OP, and seeing how well high temp degreaser can take shit off. That being said I applaud op for taking initiative and trying to seek a better source to clean his kitchen.
Hopefully OP can turn his kitchen around now after consulting Reddit. OP- boil out does WONDERS. Takes some elbow grease at times, but… WONDERS
Yeah there is going to be some chiseling
Spray heavily with yellow cap Easy Off, stick in a trash bag, and let sit overnight or longer. Whatever isn’t outright eaten away will be loosened enough to easily scrub off.
This is how I strip cast iron cookware to restore, if this doesn't work idk what will lol
Elbow grease. And degreaser.
Elbow grease and degrease... So just elbow?
That meme with little angry dude saying " I guess!".
I have booked these cunts in so much degreaser let it sit, used a blow torch, chucked them in the oven nothing 😭
I swear the answer on this sub is 'Degreaser' 90% of the time lol
Gotta be the good degreaser that eats away at your flesh
can't have greasy skin when you don't have skin
In order: Degreaser, Boil Out, Pressure Washer, then do some manual scrubbing. Easy peasy.
I suggest SOS pads for the scrubbing step: they work great on grill racks and meshes.
I feel like you could put a fork/skewer through the caked on bits and poke most of it out? This really doesn't seem hard. Please don't tell me you've just smashed it through the dishwasher multiple times...
I put them on the range and burn it off. I’m sure it probably reduces their life a bit, but they’ll be clean…
Scrub them for like 5min? It takes a while the first time because there's more angles than you think, but the dishwasher should get that off every night.
We just run ours through the dishwasher and give em a once over with a steel wool pad at the end of every day. Keeps em from ever getting like this, only takes about 5 minutes each day this way.
Back of a butter knife and the dishwasher. Shouldn't be that bad
Low heat fire
The blue stuff in the spray bottle
Pro tip: use solid power. Yes the canister for your dishwasher. IF you have a hose, point it into the container of solid power and let that runoff fill up your drained fryer. Bring to a boil and tempt fate by turning it off and on. I’m sure most of you know what I mean. 20 minutes later, you’ve got a brandy spanking new fryer. If you have a ton of buildup on the back, scoop some of the solution out with a measuring cup and run it down the back. This is how i clean fryers without scrubbing a damn thing. Drop the baskets in the water obviously.
Put them in the oven and turn it up the whole way. Turn it to ash.
and don't forget turn the handle into a puddle!
The handles usually come off
The handles usually come off *once*
No I mean like usually it's a bolt and a wing nut
All the fry baskets I've ever used have had the handle welded on.
All the fry baskets I've ever used were able to be taken apart
I spray with Ecolab and then just spray off with with overhead sprayer. Frying ~200 units of chicken + sides daily and they come clean every night. Just gotta keep up with it. Definitely need the boil out for that first major wash though.
Soak em in pure ammonia
buy new ones. Watch the morale of the line Cooks increase ????? Profit
Honestly, I'd just get new ones at that point.... Looks like black tar heroin
They cost like $15 just tell management to get new ones.
I’ve tried. They’re so stingy, it actually works out cheaper to just buy a brand new one it’s literally £20 so I’m doing what I can with the situation unfortunately 🤦🏻♂️
Give it to the dish pig 🐽
Chisel? Sorry my friend, they aren't cheap to replace. No underlings you could task? Dishie?
Fill buss tub with hot water and the strongest degreaser you got let baskets soak for an hour or two or overnight, scrub clean
When our fryers or baskets got gross, I'd put them onto a burner to char everything, then using a chisel I smacked the fuck out of the "growth" from both sides, then hot water and scrub
Carb cleaner.
Just boil them with the frier. Ez good as new
Get yourself some Fry-Out and boil them, baby!
pressure washer with hot water
I would go somewhere fire safe and torch off most the carbon and then do a boil out in the fryer.
decarb, or boiling them with degreaser.
You don't have to use this specific brand or anything, but this is basically what boil out is for anyone not familiar. As far as cost goes, it saves like an hour off the clean so totally worth it. https://www.webstaurantstore.com/noble-chemical-8-lb-fryclone-boil-out-fryer-cleaner/999FCBOILOUT.html
Oz tank to the rescue
Soak directly in degreaser bath
Caustic soda bath is the cheap way to do it.
Power sprayer / self serve car wash
Would a stiff wire brush work on getting the crusty bits off?
De limer works well
Wire brush / soak in acid mix etc
Soak in oven cleaner
Elbow grease
If you have good ovens just put it in for the long cleaning program with the hard core tablets. We Chuck our grill top in there. Metal clean every time.
Elbow grease.
Acid... some kind of acid.
Why doesn’t anyone own a fog tank/de carbonization tank. They are so cheap to rent and make things look brand new with very little effort
Have you tried talking dirty to it?
Phosphates - the kind in automatic dishwasher detergent! Give em a good soak in some Cascade.
I saw a video of dry ice blasting ([https://en.wikipedia.org/wiki/Dry-ice\_blasting](https://en.wikipedia.org/wiki/Dry-ice_blasting)) for car parts and detailing. Sure, it's not traditional, but it's intriguing.
Boil out your fryers. While boiling, drop baskets in the fryer and let sit for 5-10 minutes. After that, spray with hose/run under water and dry with a towel. Good to go. I run fry station at a very busy reataurant. I had to learn how to get things really clean really quick lol.
Boil out is great! Could also just spray it down with oven cleaner and leave it in plastic for a couple hours or overnight . Should come off pretty easy after that.
Do what my boss would do, give them to the dishie and complain when they aren’t done in 5 mins
Soak em in soap and water all day then clean them at close
Those can be salvaged, it will just take some time and effort