Kashering a Deep Fryer

AS A GENERAL rule, utensils may not be kashered from meat to dairy or vice versa.

However, if a fryer was accidentally made non-kosher, if one wishes to kasher it for Pesach, one wants to make it pareve, or one purchased a refurbished or secondhand unit from a non-kosher source, kashering may be possible.

Since a deep fryer operates with a large volume of liquid (oil), it can technically be kashered through hagalah (boiling water immersion). The crucial prerequisite is that it be completely clean—a standard that is often difficult to achieve. If one is confident that every trace of grease and residue has been removed, kashering may be done.

Even if it appears clean, small crevices may still trap grease. A practical test is to fill the fryer with water, bring it to a boil for five minutes, then drain and inspect. If any grease or particles are visible, further cleaning is required. Only when the water remains perfectly clear can one assume that the fryer is truly clean and ready for kashering.

Procedure for Kashering a Deep Fryer:

• DISASSEMBLE all removable parts.
• FILL the fryer with water and bring it to a full boil.
• WHILE BOILING, immerse all removable parts (including the lid and baskets) in the boiling water.
• RINSE all parts with cold water.
• ALLOW the water in the fryer to boil over the sides.
• DRAIN the water completely and rinse the fryer again with cold water.