Any industrial kitchen business needs a deep fryer, sometimes referred to as a deep-fat fryer. It enables eateries to quickly prepare anything from french fries to pastries or fried chicken.
A commercial fryer may get highly dirty when in use regularly because of how often it is used. Whether you run a little pub or a huge chain restaurant, a filthy fryer may taint food’s taste and shorten equipment life.
Your business deep fryer will be thoroughly cleaned if you choose a cleaning service with qualified specialists. Deep fryers are responsible for 21% of restaurant fires, according to the National Fire Protection Association (NFPA), and this is often due to improper maintenance or lack of cleaning. Read on to discover the procedures Halo uses for a deep fryer boil out and thorough cleaning.
Process for Boiling Out a Deep Fryer.
Extensive cleaning and boiling out of the deep fryer are required to clean the inside, baskets, and utensils. This entails draining the used oil, adding water and a degreasing agent, then boiling it within the fryer to get rid of any remaining grease and filth. This procedure should be followed often to prevent cross-contamination and prolong the life of the industrial fryer.
This procedure should be carried out at least once every month or every few fryer oil changes. However, depending on a restaurant’s food operation, high-use fryers would need to be cleaned out more regularly, perhaps weekly. When the oil starts to look darker, changes in consistency, or has an unpleasant odor, we advise replacing it.
To avoid grease spills and splatters during cleaning, our specialists will first cover the floors and any adjacent cooking equipment.
Next, we shut the gas supply valve, turn off the pilot light, and turn off the fryer (if gas). While the oil within cools, the power supply is likewise disconnected from the wall. Since most fryers are maintained at a steady heat of around 350 degrees Fahrenheit, it might take a while for this to thoroughly cool.
The technician pours the oil from the fryer into a spill-resistant stainless-steel container for appropriate disposal after it has cooled to below 150 degrees Fahrenheit.
Then, using a scraper, we remove the oil and grease accumulation from the inside of the walls, corners, and base after scooping out the food crumbs and particles at the fryer’s bottom. The fresh oil will taste bitter if the scraping is not done correctly.
The drain line’s grease will be cleaned by our professional using a fryer cleaning rod. Any remaining oil residues in the fryer might lead to mechanical and safety problems.
Then, depending on the kind of equipment, we fill the fryer to the level line with water and degreasing solution. As the cleaning solution will remove any caked-on fat, the technician normally leaves the fryer baskets and tools inside the deep fryer during boil outs.
The heater is then switched back on to boil the water and cleaning solution for at least 20 to 30 minutes, clearing the machine of any stuck-on grease. This might take longer if the fryer is filthy.
The device is again switched off after the allowed amount of time. By doing this, the water and solution are given time to cool fully before being disposed of away in a container.
Our specialists will put the baskets and utensils away while cooling so they may be cleaned further. We immerse the utensils in warm water and a cleaning solution if grease and oil are still visible on the inside, outside, and sides of the basket. The base, inside walls, and outside of the fryer basket are cleansed using a soft-bristle brush, giving particular attention to the areas where oil and food particles collect. After that, the technician will proceed as before (if necessary).
The baskets and tools are then placed away to completely air dry. NEVER submerge wet objects in oil.
The technician will clean the inside of the fryer once it has finished draining before washing any spots where oil, grease, and food remnants are still present.
The technician will next rinse the inside twice—once with water and once with a rinsing agent—to get rid of the cleaning solution and any leftovers. Any water or cleaning agent left behind will leave a strange flavour and degrade the quality of the next batch of oil.
After applying a degreasing solution to the outside of the deep fryer and the countertop, we let it set for a little while to remove grease. It is then cleaned with a degreasing cleaning solution and a non-abrasive cloth.
After washing out the heating element and giving it time to properly dry, the fryer is dried as a whole.
To complete the job, our specialist will take off the plastic covers that shielded the flooring and machinery and clean up any grease splatters.
The surface in front of the fryer accumulates a thin coating of oil during routine commercial kitchen activities, which may make the area slippery. To lower the chances of slip and fall incidents, our specialists will carefully clean the area surrounding the equipment.
By reducing total energy usage, periodic deep fryer cleanings will save you money over the long run as a commercial kitchen company. Additionally, it will lessen the likelihood that the equipment may present a fire threat in your institution and the lengthy man-hours required to clean a highly unclean dryer. Look for any restaurant hood cleaning Portland me if you are looking for one.