Final answer:
A boil-out should be performed when the narrow chicken fryer is new and has not yet been used to prepare it for food preparation. Additional boil-outs should follow a regular maintenance schedule assessed by usage and manufacturer's guidelines, not only monthly or when instructed by a supervisor.
Step-by-step explanation:
The question pertains to the proper maintenance of commercial kitchen equipment, specifically when to perform a boil-out for a narrow chicken fryer. A boil-out is a deep cleaning process that removes built-up carbon, fats, and other residue from the fryer. The correct answer is A) When the fryer is new and hasn't been used before. This initial boil-out is necessary to remove any residues from manufacturing, such as oils or dust, and to prepare the fryer for safe food preparation. Subsequent boil-outs should be performed as part of a regular maintenance schedule or when cleanliness is compromised, which is often more frequent than every month and should be assessed based on the fryer's usage and the manufacturer's recommendations. This does not mean it's the only time one would perform a boil-out, but it's one specific instance mentioned in the question. It is important to always follow the manufacturer's instructions or the company policy, and when uncertain, consult a supervisor.