What equipment is more essential to a commercial kitchen operation than a handy-dandy deep fryer? This dream machine allows restaurants and food service establishments to whip up tasty fries, chicken fingers, onion rings, and more within a few minute’s notice. Commercial deep fryers may be critical time-savers—and the key to achieving that perfect level of crispness—but they come with a great deal of regular maintenance when used daily.
If you desire your commercial fryer to last and work as efficiently as possible, proper cleaning is a must after messy use. A dirty fryer not only ruins the overall flavor of the food but also reduces the equipment’s lifespan. Let’s take a closer look at the “boil-out” cleaning method—the most productive cleaning process. Here are five easy steps for cleaning a commercial deep fryer.
Step One: Turn Off the Power and Cool the Oil
Are there really only five easy steps for cleaning a commercial deep fryer? If you follow these general suggestions or check the specific instructions by the machine’s manufacturer in the owner’s manual, these steps seem to hit the mark.
First things first, you need to turn off the deep fryer’s power by closing the gas supply inlet or unplugging the power source. This lets the oil cool down inside. Be sure to cool the oil temperature to at least 150 degrees Fahrenheit or less.
Step Two: Remove the Oil and Scrape Out the Interior
After the oil is cool enough, drain the remainder into a container for proper recycling or disposal. Then, remove any baskets or holders. Use a cleaning rod or scraper to clean the interior walls, corners, and base of built-up residue. Be sure to brush, wipe, and rinse away any debris.
Step Three: Cover Soiled Areas With Water and Cleaner
Next, fill your deep fryer tank up to the level line with cool, clean water. Then, add an appropriate cleaning solution to the water. Your chosen cleaning detergent helps loosen up any heavily baked-on grease or oil.
Step Four: Turn On the Heater and Boil Water
Now, you need to turn the deep fryer back on to bring the water to a boil. Let the water and cleaning detergent boil for 10 minutes at a minimum—between 15 and 20 minutes is ideal for heavily soiled machines.
Step Five: Cool Down, Dispose Water, and Rinse Thoroughly
After the adequate boiling time, shut down the fryer again, and let the water cool down completely. Drain the cleaning solution slowly and use a brush to clean the sides and heating elements of the fryer. Rinse thoroughly with hot water to remove any remaining residue or leftover cleaning chemicals. Be sure to let the basin, baskets, and frying utensils air dry before inserting new oil for use.
Here at DSL, we aim here to serve you with industry expertise to ensure your equipment is always up to standard. If your business is in need of a commercial deep fryer machine or if you have any questions about maintenance for your commercial pressure fryer, don’t hesitate to reach out for assistance.