Have you had any recalls on this product?

Hi there!
Check the deeper part of the fry pot, crumbs or food debris may have accumulated there causing oil to produce excessive bubbles during frying.
Also, overloading with products more than usual water content will also result in this.
Regards.

Your fryer should have a fill line in the pot that you would use as a guide and not fill beyond that line....It should be at the back wall of the inside pot of the fryer....It's going to be alot lower than you would think, as the oil will bubble up and rise when you drop a basket of frozen product in the hot oil, but you don't want it to come over the top, so use the line inside the pot as your guideline. Also, you can look at the container your oil comes in too. When American Range says a 45 lb fryer, what they mean is it will cook approx 45 lbs of product, that's not 45 lbs of oil.... but it does end up being close anyway. I'd buy 2-3 of the commercial containers of oil, like 20# or so, and use what you need, save the rest.... Susan REO

You can purchase deep fat fryer cleaning solutions in a powder form or liquid....we sell them and other companies do too. The key is to boil your product, along with water in the fryer, using a L shaped brush to add in the cleaning process. You may need to do this a couple of times, if your fryer is really bad. If you boil it out, drain it and it's still really cruddy, then use a green pad and scrub what you can manually, then fill it back up, use whatever product you desire, boil it out again, using your L brush too. That will help clean out the drain hole where you drain the grease out, as well as the burners too. This is not an easy job, so if you think 15 or 20 minutes will do it, it won't... It's tough to clean restaurant equipment, as it's used normally 24/7 and not taken care of very well normally. Spills are burnt on, nothing is ever wiped up, grease spills over the sides of the fryer, and the crumbs in the bottom are burnt over and over, as some people don't strain their grease, just using it until it becomes unuseable... It's a tough job, but one we do quite often, and you just have to put in some elbow grease, use your cleaners, along w/the boil out method, a green pad or 2 or 3, and when you are satisfied and done.... Be super sure to rinse all the chemicals out of the frypot before you add any oil to it. Leaving ANY soap in the bottom of the frypot will help to break down your oil and spoil it way before it should, and that's expensive to replace over and over. Keep your temperature down to 325 degrees and that will help you save your oil as well. If you want to really extend your oil, buy and use a additive like Miroil. This is a oil additive that is used to extend the life of your oil, on a daily basis, sometimes twice a day, depending on your hours of operation/business. This additive , along with keeping your temp at 325, straining your oil, and rinsing your pot out well before adding oil will extend your oil so well, that you will never dump a whole vat of grease again....You will get a formula that will tell you how much grease to pull each day and you will replace that amount with new oil....If you have 2 fryers or 3, you would pull oil from your appetizer fryer and put it in the fish fryer, dumping that oil, whatever the measure is, like 3 cups or whatever. The idea is that your appetizer fryer has the lighter cooking foods in it and the fresher oil. The fish fryer can handle the older oil a bit better. All fryer foods will look/taste/ much better all week long, without your foods getting darker as the week goes on... Your foods will also absorb less oil, if you keep that temperature down to 325 instead of 350 or higher. That higher temp also helps to burn your oil up quicker, so keep it down....
I've seen this product work, and every customer I ever sold it to, never stopped using it once they started, and the cost is under a dollar a day.... Your savings are huge, as oil is one of your most expensive costs in the food industry. If you need a place to buy the additive or the fryer clean out products or the L brush, we sell all of it and can ship directly to you. Restaurant Equipment Outlet, Cincinnati, OH 888-542-5959.
Happy Frying...

Is the oil still hot/warm or now cold? Sounds like air escaping from the lines....There is definately air from somewhere coming up, which are the bubbles... Doesn't sound like anything dangerous.. It's not boiling over, is it? How long does it do this? And, does it stop eventually? Thanks, Susan REO

Certainly, you can use a specially designed wire brush for cleaning the tubes... We sell them ourseles, however first I would recommend using a product called Deep Fat Fryer Cleaner. It comes in either a liquid or a powder, and is mixed with water, directly in the stainless frypot itself. You then turn up the heat, and boil the mixture for awhile. There will be directions on the product....You fryer brush is shaped like a small L so you can reach all around the tube area and in the drain area as well. By using the boil out product first, you will loosen up all that baked on crud and get rid of some of it, and keep in mind, that with commercial equipment and the crud that builds up.... You have to get the equipment warm before you can effectively clean it. A griddle must be turned o n to warm, a fryer also. Be sure when you are done, to rinse all the soap **** out of the ss pot. If not, you will ruin the next batch of oil that you use and with the price of that stuff, you don't want to take a chance on doing that. I also recommend a fryer additive from Miroil... It keeps you from ever dumping a whole vat of oil again. You can go online and look over the product information, and if you are interested, I can give you pricing, as it comes in a powder or a liquid. It keeps your product golden all week long, no golden brown at the lst of the week and darker product as the week goes on... You will have consistent golden brown product all week long, period... Miroil also recommends keeping your oil temp to 325 or below... Most people use 350 and it's too hot and ends up burning up the oil. That and the soap **** not getting rinsed out completely are what deteriates your oil and runis it. Those brushes are manufactured to take high heat without hurting them and they run $23.50 each. I also have straight brushes too. The miroil additive runs $29.95 a litre bottle, which will do 55 applications for a 50# fryer. (You use different amounts for different size fryers, and it makes a difference on how many days a week you are open and how many hours the fryers are on). A 3 pack runs $88.95. I also have the powder deep fat fryer cleaner, which comes in a 9 lb jug, for $11.95. I also carry Mr. Muscle individual liquid packets of deep fat fryer clean for $1.95 each. You just dump one in the fryer, along with your water and boil it, then rinse well.

I hope that's not too much overload... Somtimes I forget to stop and breath... If you have any other questions, please call us at 888-542-5959. We're in Cincinnati, Ohio, but ship everywhere. Our website is www.restaurantequipmentinc.com and email is [email protected]. Thanks, Susan

Are you talking about the actual burners? They make a L shaped brush that you can use to get around the burners themselves, and a quick tip is to clean the fryer warm.... Once you heat up a griddle or fryer, the cleaning gets substantially easier. They also make either liquid or dry powder cleaning additives, which also help with the cleaning... Once cleaned, make sure you rinse all the soap residue out of the frypot, as that will help to quickly break down your oil, once that new oil is heated up. Another tip is to ony turn the temperature up to 325, not 350, as that also helps to break down your oil. Keep in mind, no matter what yu do, your fryer will never look clean again.... Even the clean, used ones look alittle used after some use and never look shiny new again. If you need any of the cleaning solutions, I do sell them and would be happy to ship some to you... Our individual packets of liquid Mr. Muscle cleaning solutions run $1.95 each and for a 30-40 lb fryer, you need two per cleaning. The directions says to drain oil out and rinse to clean out loose soils, fill w/'water to oil fill line, and get water boiling. You add the Mr. Muscle while filling w/water.... Boil at about 225 temperature for 10-30 minutes. (225 degrees keeps it from boiling over). While it's boiling, gently use a fryer brush or scraper to remove baked on soils. You can also buy the powder version, which is $11.95 for a 9lb jug... Fryer brushes are $24.95 and can withstand alittle of the high heat.... I stock all of these items and can ship to you, if desired. Try this anyway, whereever you end up buying your products and this should work for you...This is how we clean the dirty deep fryers we get in and we've never had any trouble. Our phone number is 888-542-5959, and we are Restaurant Equipment Outlet, Cincinnati, Ohio. We sell new/used equipment, furniture, smallwares, just about anything you need for a food service business.
Thanks, Susan

Try removing the oil and boil out the fry tank.
Fryer cleaning manual is downloadable on PITCO site at http://www.middleby.com

That is common if there is a lot of moisture, frost, or ice on the food being fried. Water can also collect at the very bottom of the fryer or in the drain pipe where it can be under 212F. If this is disturbed, the water can suddenly boil up. The oil itself will generally not boil unless heated quite a bit above normal operating temperatures. It will smoke heavily before it boils.

The product that you put in the oil should be room temp,if not this will happen.

make sure the pipe connections are tight and in place..check for clog!