A fryer that looks clean can still hold a layer of baked-on grease, carbon and sediment. That film darkens your oil, adds bitter flavors and makes the fryer work harder. A regular Pitco fryer boil out removes it. You fill the tank with water and fry tank cleaner, bring it to a boil, scrub, drain, rinse and dry the tank completely.

This guide gives kitchen, store and restaurant managers a clear procedure they can train from. It covers preparation, safety, each step of the boil out, common mistakes and the maintenance habits that keep a fryer running well.

Note: This article is a general guide. Always follow the manufacturer's instructions for the exact model and controller you own. Thermostat settings, boil-out modes and cleaner choices differ between fryers.

What Is a Fryer Boil Out?

A boil out is a deep-cleaning routine for the fry tank. Instead of oil, the tank holds hot water mixed with a cleaning product made for fryers. The heat and the cleaner loosen the grease and carbon that normal wiping cannot reach. You then scrub the tank, drain it, rinse away every trace of chemical and dry it before new oil goes in.

Pitco documents a weekly boil out in its operating guidance for many fryers, and other equipment suppliers recommend the same weekly rhythm. Heavy-use kitchens may need to do it more often. Check your manual for the right schedule.

Boil Out vs. Daily Cleaning vs. Oil Filtering

These three tasks work together, but they are not the same.

Filtering protects your oil. A boil out protects the fryer itself.

Why a Regular Pitco Fryer Boil Out Matters

• Cleaner flavor. Old carbon and grease can transfer taste to fresh food.
• Longer oil life. A clean tank does not feed sediment back into new oil.
• Better heat transfer. Residue on tubes and tank walls can reduce efficiency.
• Easier inspections. A clean fryer shows leaks, wear and damage faster.
• Less strain on equipment. Built-up grease can shorten the life of parts.

Before You Start: Preparation and Tools

Gather everything before you begin. Stopping halfway to look for a brush is how accidents happen.

• Heat-resistant gloves, an apron and eye protection (see our protective gear and aprons collections)
• A professional-grade fry tank cleaner (browse cleaning chemicals)
• A heat-safe fryer cleaning brush (see our brushes collection)
• A clean-out rod for the drain, such as the Winco SFCR-30 fryer clean-out rod
• The drain pipe or extension and a heat-resistant container for the used solution
• Several buckets of fresh water for rinsing
• Clean, lint-free towels
• A clear work area with dry floors and warning signs if needed

Before the boil out, drain the oil, filter and store it if it is reusable, and remove baskets, racks and other loose parts according to your manual. Many manufacturers also say never to leave the fryer unattended during cleaning.

Safety Tips Before You Begin

Hot water mixed with cleaner can burn just as badly as oil, and the cleaning solution can be caustic.

• Wear gloves, an apron and eye protection for every step.
• Clear the area around the fryer and keep other staff away.
• Never leave the fryer unattended while it heats or boils.
• Add cleaner carefully to avoid splashing and boil-over.
• Use only heat-resistant containers for the used solution.
• Never mix different chemicals.
• Keep a stable footing and ask a second person to help if the tank is large or the setup is awkward.
• Make sure the drain valve is closed before you add water, and open it slowly when draining.

Step-by-Step Pitco Fryer Boil Out Procedure

The steps below follow the order shown in the video, written as a training checklist. Use them together with your manual.

Step 1: Prepare the Fryer and Set the Controls

Put on your PPE and clear the area around the fryer. With the tank drained of oil and the drain valve closed, add water to the fill line your manual specifies.

Then set the controls for your fryer type:

• Solid-state thermostat models: the video example opens the cabinet door and sets the thermostat to 250°F, then turns the power switch on.
• Computer-controlled models: press the thermometer button and enter the boil-out code listed by the manufacturer. The video gives 2-1-2 as an example. Your model may use a different code or a dedicated boil-out mode.

Treat these numbers as examples and confirm them for your own unit.

Step 2: Bring the Water to a Boil and Add the Cleaner

Wait until the water is boiling. Then add your professional fry tank cleaner. The video recommends adding it to boiling water rather than cold water, so the chemical dissolves properly and starts breaking down fats right away. Some Pitco instructions describe the same order, adding cleaner once the water is at a low boil and watching closely so it does not boil over.

Add the cleaner slowly and stand back from steam. Let it boil for about 3 to 5 minutes, as shown in the video.

Step 3: Scrub Every Surface

Use a heat-safe fryer brush to scrub the tank. This is the most labor-intensive step, and it is where most of the cleaning happens. Pay special attention to:

• Fry tubes or heating elements. These collect carbon quickly.
• The cold zone. This area at the bottom of the tank traps sediment that can burn later, and it is often overlooked.
• Tank sides. Make sure no greasy film remains.

Use long-handled brushes with good reach and keep your hands and face away from the surface of the hot liquid.

Step 4: Turn Off, Drain and Flush

Turn the fryer off. The video summary also mentions adjusting the thermostat to 350°F at this stage, so check your model's procedure for the correct settings before you drain.

Attach the drain pipe carefully and open the drain valve slowly. Collect the used solution in a heat-resistant container. If the drain slows or clogs, use a clean-out rod to clear it, and keep clear of the stream when it releases.

Do not skip the flush. Rinse the tank with fresh water, roughly 3 to 4 buckets according to the video, until no cleaner residue remains. Leftover chemical can contaminate fresh oil.

Step 5: Dry the Tank Completely

Wipe the tank with a clean, lint-free towel. If your operation allows it, leave the drain valve open overnight so any remaining moisture can evaporate.

Water in a fryer is dangerous. Even a small amount can cause hot oil to splatter violently when the fryer is refilled and heated. Make sure the tank is fully dry before you close the drain valve and add oil.

Step 6: Refill and Return to Service

Close the drain valve, then add oil to the oil level line in your manual. Reinstall racks, baskets and covers, and start the fryer normally. Many kitchens also inspect the filter pan and replace paper at this point. Our fryer accessories collection has filter paper, baskets and tools for the job.

Common Mistakes to Avoid

1. Skipping PPE. Boiling cleaner splashes without warning.
2. Leaving the fryer unattended. Boil-over happens quickly.
3. Skipping the rinse. Chemical residue ruins the next batch of oil.
4. Not drying the tank fully. Moisture and hot oil are a dangerous mix.
5. Using the wrong brush. Metal or worn brushes can scratch the tank. Use a heat-safe fryer brush.
6. Ignoring the cold zone. Sediment collects there and burns later.
7. Mixing cleaning products. Use one product made for fryers and follow its label.
8. Ignoring the manual. Boil-out codes and settings differ between models.

Daily Use Tips

• Schedule it. Choose a slow day or closing time and make the boil out a fixed weekly task.
• Keep supplies together. A boil-out kit of gloves, brush, rod, cleaner and towels saves time.
• Train two people. Cover for absences so the task is never skipped.
• Log each boil out. Record the date and any issues like clogs or damage.
• Filter daily. Regular filtering reduces buildup between boil outs. See our guide to the Pitco P14 filtration system.
• Plan upgrades. If a fryer is failing or too small, review our commercial fryers.

Maintenance and Care After a Boil Out

Inspect the Tank and Components

With the tank empty and clean, check the tank welds, drain valve, thermostat probe and fry tubes for damage. Report any leaks or cracks to a technician.

Check Safety Basics

Make sure the pilot and burners light correctly after cleaning. If you need a refresher, read our guide on lighting your Pitco fryer safely.

Keep Parts and Tools in Good Shape

Replace worn brushes and damaged drain tools promptly. For fryer parts, use OEM components whenever possible. Our article on OEM parts from Atosa, UNOX, True, Turbo Air and AMPTO explains why this matters.

Compare Other Fryer Brands and Procedures

Every brand has its own lighting and cleaning procedures. If you also run other brands, see how to light an Atosa ATFS gas fryer and our ATOSA fryer performance breakdown.

Quick Troubleshooting Reference

If a problem continues, stop using the unit and contact a qualified service technician.

Related Products and Guides

Related guides from the Amechef Learning Center

• Pitco P14 Filtration System Operation
• Commercial Kitchen Safety: Lighting Your Pitco Fryer
• How to Properly Light an Atosa ATFS Gas Fryer
• ATOSA Fryers: Efficiency and Performance Breakdown
• Stock Up Smart: OEM Parts at Amechef

Related products and collections

• Commercial fryers
• Fryer accessories, baskets and filter paper
• Cleaning chemicals
• Cleaning brushes
• Winco SFCR-30 fryer clean-out rod
• R. F. Hunter HF 80P mobile fryer filter
• Protective gear for the kitchen

Frequently Asked Questions

How often should I do a Pitco fryer boil out?

Pitco and many equipment suppliers recommend a weekly boil out. Very busy kitchens may need to do it more often. Follow your manual.

Why add the cleaner after the water boils?

The video explains that adding cleaner to boiling water helps it dissolve properly and begin breaking down grease right away. It also helps you control the amount of foam. Always follow the instructions for your cleaner and fryer.

How long should the cleaning solution boil?

The video suggests about 3 to 5 minutes before scrubbing. Your cleaner's label or manual may give a different time.

What brush should I use?

Use a heat-safe fryer brush with the right shape and length for your tank. Straight brushes work for open tanks, and curved or L-shaped brushes help reach around tubes.

Do I really need to rinse the tank so many times?

Yes. Remaining cleaner can contaminate new oil. The video recommends 3 to 4 buckets of fresh water as a guide. Keep rinsing until you are sure no residue remains.

Why must the tank be completely dry?

Water that is left in the tank turns to steam and can cause hot oil to splatter when it is heated. Drying the tank fully is a safety step, not just a cleaning step.

Can I use the same process on other brands?

The general idea is the same, but controls, codes and cleaners differ. Check the manual for your fryer before you start.

Final Thoughts

A Pitco fryer boil out is one of the simplest ways to protect your equipment, your oil and the quality of your food. Prepare your PPE and tools, bring the water to a boil, add the cleaner carefully, scrub the tubes, cold zone and sides, drain and flush thoroughly, then dry the tank completely before refilling. Repeat it every week, pair it with daily filtering and routine inspections, and your fryers will perform better and last longer.

Need cleaning tools, filter paper or a new fryer? Browse our fryer accessories and commercial fryers, or contact the Amechef team for help.

Want to see the process in action? Watch the original video from https://www.youtube.com/watch?v=vuyc7_DWwwQ