How to Clean a Commercial Deep Fryer

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A commercial deep fryer is great for quickly making fried food items such as french fries, pastries, or fried chicken. However, the commercial fryer will become dirty with continuous use daily. The dirty fryer may damage the food’s flavor and lower the equipment’s lifespan in your commercial kitchen, So here we will provide you instructions on how to clean a commercial deep fryer.

We will show you in this article how to clean your industrial deep fryer using a simple yet efficient method. In addition to keeping energy costs low, deep fat fryers that are kept clean will last longer, resulting in lower total maintenance expenses. For fryers to heat up, carbonization on fryer walls and coils make it difficult.

There are Some Things you will Need to keep Safe while Cleaning Commercial Deep Fryers

 

  • A Necessary Safety Equipment (PPE) includes gloves, safety glasses, and an apron.
  • Both liquid and packet varieties are available (for interior surfaces)
  • Nyco® Oven & Grill Cleaner to Catch Attention (for exterior surfaces)
  • super absorbent polymer scrub pad
  • A high-temperature brush that is comfortable for use with long bristles
  • Use a pail to collect freshwater or a hose from rinsing off.
  • Sturdy paper towels and washable cloths
  • Wet Griddle Cleaning Rod
  • Drum full with oil

Instructions: How to Clean a Commercial Deep Fryer

It is essential to often “boil out” your deep fryer for maximum operation. To remove dirt and food residue, mix commercial deep fryer cleaning solution with water and then boil the solution inside the fryer. The approximate frequency of deep fryer boil-outs is one per month. Depending on the usage of the fryer, it might require to be boiled out more regularly, such as weekly.

 How to Clean Deep Fryer with Boil Out Process

Cleaning and boiling out the deep fryer are required to remove the fat buildup in the deep fryer’s baskets and equipment. Removing the old oil, adding water, and mixing in a professional degreasing solution are required. Then, they must boil the mixture within the fryer to remove all the stuck-on grease and dirt. Performing this step helps to prevent cross-contamination and lengthens the commercial fryer’s lifetime.

How To Clean A Commercial Deep Fryer

Proper maintenance of the fryer oil should be complete every week, or at least once a month. However, restaurants that operate often may need to boil their high-use fryers more constantly, potentially weekly.

 Cleaning Technique

  • While cleaning, our professionals will remove all food, grease, and oil splatters and spills on the floor and around cooking equipment before commencing.
  • We will then shut off the fryer, seal the gas supply intake, and extinguish the pilot light (if gas).
  • Unplugged from the wall, the oil within the power supply must cool down before plugging back in. Usually, fryers are kept at a constant temperature of approximately 350 degrees.
  • Fahrenheit, so it will take a very extended time to properly cool.
  • The technician empties the oil from the fryer into a spill-resistant steel container whenever the temperature reaches less than 150 degrees Fahrenheit.
  • Finally, we scrape out any remaining crumbs and food particles from the bottom of the fryer, then use a scraper to remove grease and oil accumulation from the inside of the walls, corners, and base. The fresh oil will have an undesirable flavor if the scrape is not done correctly.
  • To get oil out of the drainpipe, our expert will use a fryer washing rod. Unused grease in the fryer will result in mechanical and safety concerns.
  • Once the fryer is full of water and degreasing resolution, we then proceed to the level line. Since the cleaning solution will clear off any caked-on fat, the technician generally leaves the fryer baskets and tools inside the deep fryer throughout boil-outs.
  • Once the cleaning solution has been boiling for 20 to 30 minutes, the heater is switched back on to boil the water and thoroughly clean the machine. You may have to clean the fryer if it is filthy.
  • It restarts when the specified time has passed. To enable the water and solution to cool before disposing, the solution is allowed to cool fully before disposal.
  • Once the temperature has been lowered, our experts will set aside the trays and utensils for further cleaning. 
  • We soak baskets in hot water and clean liquid if grease and oil are still present on their inside and exterior, as well as on kitchenware. 
  • To do a thorough job using a soft bristle brush, we begin by cleaning the base, internal walls, and outside the fryer’s basket.
  •  We will focus on the areas where food and oil collect. When this step is completed, the technician will do it again (if necessary).
  • The next step is to remove the containers and utensils from the mop, giving them enough time to dry fully. They should never place wet objects in the oil.
  • The technician will clean off the inner of the fryer and will then clean oil, grease, and food particles from locations where they are still present.
  • The technician will first wet-wash the inside with a rinsing agent, after which they will use water to rinse the interior to clear away any cleaning mixture or leftover residue. 
  • When leftovers remain, there will be a strange flavor, and the next batch of oil will be compromised.
  • Then, we use a degreasing solution to wash the external of the deep fryer and the counter, so it may sit for a few minutes to wash away the oil. 
  • The non-abrasive cloth and degreasing cleaning solution are used to clean the area and remove the existing dirt.
  • Once the whole fryer has been cleaned, the heating element is thoroughly dried and then wiped down.

We’ll conclude by cleaning and wiping down the equipment and flooring. An insubstantial coating of oil forms on the counter directly in front of the fryer, making it more challenging to maneuver in regular commercial kitchen settings. To decrease the chances of slips and falls, our personnel will carefully clean the area surrounding the equipment.

How to Clean a Commercial Deep Fryer with Baking Soda

To increase the alkalinity of water, add a heaping tablespoon of baking soda to a small bowl. A small amount of hot water is all that is required to activate the bicarbonate of soda. Once you have an adhesive residue on the surface, rub the paste into the sections where you still have adhesion film. To get the paste into the reservoir, use a soft bristle brush.

How to Change Oil in Commercial DeepFryer

Use a wire brush to scrape, and then fill the fryer with hot water to get the oil out. Place 1 cup (240 ml) of degreaser in a pot, then drop in a fryer boil-out puck. Mix well, then cook for 15 minutes at a rolling boil. It would be best if you were sure to wash the fryer and dry it well before you start refilling it with fresh oil.

FAQs:

What Is the Easiest Way to Clean a Deep Fryer?

Scrub the leftover oil off the soft-bristled brush in hot, soapy water. Clean any places that won’t come clean using a paste prepared from baking soda and water, and then repeat the process until everything comes clean. Once the deep fryer has been properly rinsed, dry it out with a dry cloth or paper towels.

How Often Should You Change Oil in a Commercial Deep Fryer?

To maintain quality, replace oils after around eight to ten uses. It should replace an oil filter in the deep fryer each time it is used and must be cleaned, then strained, and stored in a safe place until the next time. If you’re cooking with filtered oil, store it in a dark, cold location for later use.

How Do Commercial Deep Fryers Work?

A deep fryer uses a heating element to heat an oil medium to about 400° F, creating a crispy crust on the outside and a soft, gooey within. The product must be dipped into the oil to the steam product placed in oil, as oil and water do not combine. Thus the product will remain wet.

How Do You Drain Oil from a Commercial Deep Fryer?

Baskets may be removed from the table and set on the sink. The final step is to pour the remaining oil into the original container. Gently scrape out any remaining crumbs in the frying using a slotted spoon. Next, use a metal spatula to dislodge the grime that accumulates on the edges of the fryer after the oil has been removed.

Conclusion 

 

The deep fryer will be dirty with usual use in a commercial kitchen. And they’ll change the food taste. So, in these situations, how to clean a commercial deep fryer. In this blog, we will give you the instruction to clean. You must use these cleaning procedures after each usage, which will keep your fryer in excellent working order for an extended period.


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