You should clean the tank of your commercial deep fryer on a daily basis. It sounds like a messy job, but in point of fact it isn’t so dreadful.
Here’s a breakdown of what to do:
- Adopt a zen-like attitude if possible. Find the freedom inherent in duty.
- Turn off the fryer and unplug it. Safety first, kids. Or actually, in this case, second.
- Empty the contents of the filter or crumb-catch into a fire-proof container.
- Wait for the oil to cool down to at least 150° F and drain it.
- Remove fry baskets, basket hangers and the tank rack.
- Remove all loose debris and scrub all surfaces with a cleaning brush.
- For tough buildup, scrub with an abrasive pad.
- Use a damp cloth to remove any remaining residue.
- Refill with oil.
- Clean and dry fry baskets, tank rack and basket hangers before putting them back.
- Despite the fact that this wasn’t actually that hard, be sure to complain about it enough to maybe get a drink on the house or something like that.
- After draining the oil, use warm water, dishwashing detergent and a degreaser to scrub the tank.
- Drain the soapy water.
- Rinse with water and vinegar to be sure no soap is left over.
- Rinse again with water.
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