Fryer Tuck Boil Out Procedure

FRYER TUCK BOIL OUT GENERAL SAFETY RULES Standard Operating Procedure (SOP)

Task/Process: Department: Fryer Tuck Boil Out Deep Fryer Cleaner for All Fryer Restaurants Auto Fry & Perfect Fry Machines Prepared/revised by: Damon Smith Approved: Therese SOUSA Date Revised: May 29th, 2006 Date Issued: Monday, May 15, 2006 Reviewed: March 2010/Feb 2012

Purpose: The purpose of this Fryer Tuck Boil out procedure is to ensure that safe practices are being used to help prevent any injuries. Responsibilities: Applies to all workers/temps/managers-supervisors/maintenance/anyone who is involved in working in the restaurant or on site. (A) Employees: All employees must adhere to the Fryer Tuck general safety rules at all times in the organization. (B) Supervisors and Manager: Must ensure that all employees within the department have been trained and are working in compliance with the Fryer Tuck general safety rules. Appropriate disciplinary procedures and corrective action will be applied as required to enforce compliance to safe operating practices. Procedures: Fryer Tuck Boil Out Deep Fryer for Auto Fry & Perfect Fry Machines Safety Rules  Protect your body from burns by placing on the fryer apron , heat resistant gloves and goggles  Ensure the fryer is turned off and allowed to cool for a few hours  Select the portable fryer filter and place under the drainage taps of the fryer  Slowly open the main valve handle and allow the oil to slowly drain into the filter  Close the main valve handle once all oil is drained from the fryer  Dispose of the old oil in the oil recycle bin  Remove oil well container  Flush out with warm water to remove any debris  Fill the sink up with hot water (cut package with scissors to prevent spilling)  Add one fryer Tuck Cleaner bag to the sink  Place the oil well container and basket into the sink  Allow to soak for at least 1 hour  Using the cleaning gloves/goggles and fryer brush gently brush away any carbon build up (Danger Hot Water)  Drain the solution from the sink  Flush out the container and basket with clean warm water at least 4 times, to ensure that all traces of the cleaner are removed  Wipe inside of fryer with clean cloth to ensure that the container and basket is free of water  Install the oil well container and basket back into the machine  Fill up the fryer with new cooking oil to the fill line  Turn fryer on and heat  Working as a team promotes SAFETY. Training Training is provided and documented before attempting this procedure

Evaluation Training records are maintained and kept up-to-date at each facility FRYER TUCK BOIL OUT GENERAL SAFETY RULES

Reviewed March 2010 Fryer Tuck Boil Out Procedure

Standard Operating Procedure (SOP)

Task/Process: Department: Fryer Tuck Boil Out Deep Fryer Cleaner for All Fryer Restaurants/Locations Pitco & Frymaster Machines Prepared/revised by: Damon Smith Approved: Therese SOUSA

Date Revised: May 29th, 2006 Date Issued: Monday, May 15, 2006 Reviewed : March 2010

Purpose: The purpose of this Fryer Tuck Boil out procedure is to ensure that safe practices are being used to help prevent any injuries.

Responsibilities: Applies to allworkers/temps/managers-supervisors/maintenance/anyone who is involved in working in the restaurant or on site. (C) Employees: All employees must adhere to the Fryer Tuck general safety rules at all times in the organization. (D) Supervisors and Manager: Must ensure that all employees/workers within the department have been trained and are working in compliance with the Fryer Tuck general safety rules. Appropriate disciplinary procedures and corrective action will be applied as required to enforce compliance to safe operating practices.

Procedures: Fryer Tuck Boil Out Deep Fryer for Pitco & Frymaster Machines Safety Rules  Protect your body from burns by placing on the fryer apron, heat resistant gloves and goggles  Ensure the fryer is turned off and has been cooling for a few hours  Select the portable fryer filter and place under the drainage taps of the fryer  Slowly open the main valve handle and allow the oil to slowly drain into the filter  Close the main valve handle, once all the oil is drained from the fryer  Dispose of the old oil in the oil recycle bin  Put portable fryer filter back in place under the drainage taps of the fryer  Flush the fryer out with warm water to remove any debris  Close the main valve handle, once all the water and debris are drained from the fryer  Dispose of water and debris into the kitchen sink or the mop bucket floor sink  Fill the fryer up to the fill line with hot water from the sink faucet  Add one fryer Tuck Cleaner bag to the fryer (cut package with scissors to prevent spilling)  Turn the fryer on and enter the boil out mode key (Pitco/Fry master)  Put wet floor sign in front of fryer to make sure that others are aware of what is being done  Allow the fryer to come to a slow rolling boil for 20 minutes  Using the fryer brush, fryer apron and heat resistant gloves, gently brush away any carbon build up (Danger Hot Water)  Turn off the fryer and allow water to cool for 20 minutes  Slowly open the main valve handle and allow the water to slowly drain into the filter  Carefully drain the water/solution from the fryer pour down the kitchen sink drain or mop sink  Flush out the fryer with clean warm tap water at least 4 times, to ensure that all traces of the cleaner are removed  Close main valve  Wipe inside of fryer with clean cloth to ensure that the fryer is free of water in the well  Using the 16 liter jug of new oil, fill up the fryer to the fill line  Turn fryer on and heat  Working as a team promotes SAFETY. Training Training is provided and documented before attempting this procedure Evaluation Training records are maintained and kept up-to-date at each facility Reviewed March 2010 Fryer Tuck Boil Out Procedure

Reviewed March 2010