Whether you’re whipping up fried chicken or delicious onion rings, a commercial deep fryer is a major asset to any establishment. Unfortunately, it can get messy when used on a daily basis. Over time, fat and carbon deposits will build up on your fryer’s heating element and in the tank. We recommend doing this on a weekly basis, but you should always stick to the advice of your machine’s manufacturer if there is doubt. Check your owner’s manual for specific instructions for boiling out your machine, or follow the general suggestions below: