Proper Cleaning Tips to Keep Your Commercial Fryer Lasting Longer
by Guest on Dec 8, 2012
Proper cleaning of your industrial fryer can extend the machine's life for years, as well as keep your food delicious day after day. The two important methods to remember, in addition to making sure the surface areas are free of grease and debris; are the daily cleaning, and a weekly burnout.
Step one: Disconnect the power supply, turn off the gas supply and the pilot light. If you have to move the fryer for whatever reason, unhook the gas lines and wait for any excess heat to dissipate before moving your fryer. It's important to make sure that the equipment has been completely disconnected, as failure to do so may result in burns, scalds, electrical shocks, or even flare-ups depending on the state of the equipment. Remember, safety is more important than cleanliness.
Step Two: Remove the basket and sediment tray, using your cleaning rod to remove them from the hot grease. Clean and rinse them before their next use.
Step Three: use a steel drum and filter cone to drain the oil -after- it has cooled. Do not let it splash or spill onto the floor or yourself. If there is any debris inside of the drain, make sure it's cleared out before closing the drain valve. After that has been accomplished, wait for the kettle to cool and clean it with a cloth and warm water, then dry it out and get ready for the next day of cooking.
For the weekly boil out, do your daily clean-up as usual. Close the valve drain and place a pan beneath it to catch the hot water after the boil out. The fryer should be reconnected to the gas and electrical lines so that it can be powered up as usual.
Step One: Fill the fry tank to the level line with water and detergent, then turn the fryer on to boil, based on the recommended boil-out temperature. Some fryers have a boil-out mode for this specifically, but others must be given special attention. Be sure to look up what your machine needs before doing a boil out, and make sure that your crew knows all of the steps and safety procedures before continuing.
Step Two: Slow boil the water for 20 minutes, ensuring that it doesn't boil over or splash out, causing scalding to your staff and damage to your kitchen.
Step Three: After 20 minutes, turn off the fryer and scrub with a fryer brush.
Step Four: Drain the water into the pan and then rinse the fryer with water again. Wipe down and dry the fryer and tank, and then close the drain valve, making sure the fryer is completely dry before refilling the basin with grease for the next day of operation.
By cleaning your commercial fryer out regularly, the machine is sure to last far longer and with a far lower chance of mechanical failure. By making sure your fryer is clean and in proper condition, you will ensure that your staff, as well as your kitchen, are kept safe, secure, and sure to please with every meal.
Ryan Berman is a restaurant equipment technician. He enjoys sharing his tips and insights on various restaurant blogs. Find out more about commercial fryers and charbroilers.
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