Cleaning your Commercial Deep Fryer

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:

1. Adopt a zen-like attitude if possible. Find the freedom inherent in duty.
2. Turn off the fryer and unplug it. Safety first, kids. Or actually, in this case, second.
3. Empty the contents of the filter or crumb-catch into a fire-proof container.
4. Wait for the oil to cool down to at least 150° F and drain it.
5. Remove fry baskets, basket hangers and the tank rack.
6. Remove all loose debris and scrub all surfaces with a cleaning brush.
7. For tough buildup, scrub with an abrasive pad.
8. Use a damp cloth to remove any remaining residue.
9. Refill with oil.
10. Clean and dry fry baskets, tank rack and basket hangers before putting them back.
11. 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.

So that’s that for your daily fryer cleaning regimen. Not too bad, right? Additionally, once a week you should give your fryer a more thorough cleaning:

1. After draining the oil, use warm water, dishwashing detergent and a degreaser to scrub the tank.
2. Drain the soapy water.
3. Rinse with water and vinegar to be sure no soap is left over.
4. Rinse again with water.

If you have any repair service or would like to set up a professional planned maintence please contact us at 800-252-5892.  We work on every major brand and can also supply replacement parts.

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Phone: 800-252-5892 

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Phone: 800-252-5892 

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Phone: 800-252-5892  

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Maintaining a Commercial Fryer

It doesn’t matter whether you are frying donuts, French fries, or chicken fingers, every commercial fryer needs to be cleaned and maintained regularly. Commercial fryers today can be either gas powered or electric. It is important to know which type you have before you try to clean it. Also, remember that fryers made from stainless steel are always going to be easier to clean and maintain. If you haven’t purchased your commercial fryer yet, I would always recommend going stainless for these machines.
Types of Fryers
Before we talk about cleaning your commercial fryer, let’s talk about the 3 different types of fryers you may have. There are all purpose, pressurized, and specialty fryers. Each is used in a slightly different way. All purpose (the most common) fryers have heating elements underneath and use top loading baskets which get submerged in the oil. Foods placed in all purpose fryers are typically coated in batter to seal in the flavor. A pressurized fryer looks more like a kettle than a traditional fryer. It locks in steam to create pressure cooking. This is a fast cook and requires less heat because of the pressure. The last types of fryers (specialty fryers) are used to cook things like donuts or fish. They have timers for cooking specific items, special racks for holding the food and varied temperature controls to allow for frying a variety of different foods.
Cleaning Your Fryer
The process of cleaning a commercial fryer is pretty straight forward. Follow these directions if you want to clean your fryer properly and quickly:

1. Drain your fryer daily for the best operation.
2. Clean up any stickiness in and around your fryer. The fact is that these units have a tendency to build up with grease. Regular checks for these deposits will reduce build up.
3. Remove crumbs, sediment, or any other crud from the vat of your fryer. As you cook, these things are going to get caught in the vat. This reduces the efficiency of your fryer. Cleaning this area is going to be essential in maintaining a fryer that does the job without sucking a lot of power.
4. Wash the kettle with hot alkaline solution as required.
5. Dry your Fryer with a dry cloth, not heat. Heat will cost you more, increase kitchen temperature, and ruin your burner. Drying your unit with a towel once cleaned is a more practical approach.
6. Clean the element regularly. Like the oil in the vat, the element itself works harder when it is dirty. If it is clean you won’t waste any energy when cooking.

Other Maintenance Tips
When it comes to using your commercial fryer, don’t let it overheat! This is one of the biggest mistakes an owner or operator can make. Read your owner’s manual to find out what your average heating time is and stick to it. If you under heat or over heat your fryer, you will be wasting energy and could cause unnecessary strain on the element. Commercial fryer elements are not cheap to replace so it makes sense to take good care of it from day one.