Question about Tefal Ultimate EZ Clean Pro Deep Fryer

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T-fal second time using my fryer and the oil will not drain

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  • Anonymous Aug 04, 2008

    it just won't drain!!!!!!!

  • knighttari Feb 17, 2009

    Mine won't drain either...its driving me crazy!



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Me too. ... it won't drain !!!!!!!!!

Posted on Aug 04, 2008


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Cant drain oil from fryer

Is it a commercial type fryer with a drain in the bottom? We used to keep a straightened out wire coat hanger behind the fryer to poke through the drain. Open the tap and poke the wire through to start the flow,

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My vulcan lg 300 deep fryer latch won't turn what should I do

Some fryer valves have a safety lock, usually a slide on the handle near the valve body that must be released to open the valve. Check for this first. It's very rare for a fryer valve to stick unless it was forced shut with something partially blocking it. If not, let the fryer cool completely. Dip as much oil out as possible. Then disconnect the gas line and, with help, turn the fryer upside down draining the remaining oil into a suitable container. At this point, you have little to lose. Take a large wrench or piece of pipe to get more leverage and try to force it open and free it up. Do not use so much force that you damage the kettle. If you get it free, check to see that it does not leak before putting oil back in the fryer. If it leaks or fails to come free, replace the valve.

May 23, 2014 | Vulcan Kitchen Appliances - Others

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Anyone know if covers exist for Dean Frymaster deep-fat fryers? I have three in a mobile unit and want to be able to move the trailer without draining the oil.

Hi there!
For open fryers, oil will still spill even with cover during transit because open fryer cover is not designed to contain/ hold oil inside the fry pot to prevent the spill, it is only designed to prevent foreign objects from falling inside the fry pot when not in use, draining the fry pot before moving the trailer from one location to another is only the best solution.

May 08, 2012 | Frymaster Dean 2424G Deep Fryer

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How to remove and clean burners of soot

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...

Nov 26, 2011 | Vulcan EF3 Deep Fryer

1 Answer

How to drain oil from fryer

Most fryers have a valve right inside the front door that you can place a bottle under and drain the oil right into it...
If not then get a small diameter plastic hose from a hardware store and siphon the oil out...**** the oil up the hose till it is over the side of the fryer, then hold the vacuum and drop the hose over the side and lower then the oil level and the oil will start to siphon out...


Sep 03, 2010 | Imperial IFS40 Deep Fryer

1 Answer

What oil to use

Peanut oil,but expensive.Second would be a high grade vegtable oil.

Apr 03, 2009 | GE 168997 Deep Fryer

1 Answer


it should be in the front of the fryer after opening the front door there is a 3/4 drain valve

Sep 16, 2008 | Vulcan EF3 Deep Fryer

1 Answer


The fix is to unscrew the drain plug from the oil reservoir. As the oil drains into it, the air inside is displaced and needs to go somewhere. The left over oil from previous drainings has caused the reservoir to become an airtight seal making the oil compete for the trapped air for the space resulting in the much of the oil giving up and draining over the top instead of pushing the air out. Removing the plug allows the air to escape as the oil rushes in. Only problem with this solution...I've now lost my drain plug because I took it out to drain and misplaced it. T-Fal doesn't sell replacement parts and instead I would have to shell out $15 plus shipping for a new reservoir from a 3rd party repair center. For now a paper towel stuck in place of the plug is getting me buy.

May 15, 2008 | Tefal Ultimate EZ Clean Pro Deep Fryer

1 Answer


Some Deep Fryers heat up faster than others, please see details below for pre-heating times: Non-Immersion Element (No element in the Oil): 25 to 30 Minutes Immersion Element (Element in the Oil): 7 to 10 Minutes Are you by any chance overloading the fryer? try smaller batches. Preheat the oven to 180 to 200 F. Heat the oil in the fryer to 280 or 290 F. In small batches appropriate to the size of the fryer (fries for a serving of 4 people may need to be divided into 2 or 3 groups), fry each batch for about 8 minutes at this temp. Remove to a holding bowl. They will look limp, nasty and oily. (This uses 1/4" square fries from baking pototoes cut with a standard mandoline.) When all the fries have been precooked, increase the oil temp to 375 F. Add the fries back to the oil in the same sized batches as before. It will take 3 to 5 minutes for them to crisp and brown. Drain, salt, and move to a cloth-lined bowl and hold in the 180 F. oven. Let the oil temp recover to 375 F. and cook the next batch in the same manner. Repeat, holding interim fries in the 180 oven, until all the fries are done. When all batches are done, toss to distribute salt and the new fries with old, and serve immediately. Properly done, all commercial french fries pale in comparison to these. However, I cannot guarantee that this method works with frozen commercial products. I always use fresh baking pototoes. That said, the frozen product should work to its optimal advantage when done in small batches with the first batches held in the warming oven as the other batches are done. If it still doesn't reach 300 F then by all means take it back to the shop and ask for a replacement. If you're out of warranty get an estimate for a repair. Good luck and bon apetite ;]

Jan 24, 2006 | Black & Decker DF200 FryMate Fryer

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