In this guide we help you tackle a good old boil out, If you have a Florigo or Kiremko we have put some specific guides together, give us some time, and we should have more. If you are cleaning a tabletop fryer, we have a guide for this too.
Be sure to talk to your range manufacturer before you’re boil out if you aren’t sure about some of the technicalities.
There are many benefits in having a proper boil out, cleaner food, longer-lasting oil, general pain maintenance, and so many more benefits. We have put together some do’s and don’ts when it comes to pan cleaning.
We know it takes some time, but this is so worth it.
Steps to follow:
If you don’t have a filtration system, then you can empty water with a jug but be sure to wear heatproof gloves in the case and never move oil above 75 Celsius.
Another option would be to use a wet and dry hoover, but it might be best to let the temperature reduce down some more.
For the best results, you should add a boil out to your maintenance system and do this every 3-6 months depending on how heavy your fryers have been used, if you are discarding oils then be sure to have a light boil out. No point putting good oil in a dirty pan.