Regularly cleaning and maintaining your commercial deep fat fryers properly should be a critical part of any commercial kitchen’s operations. The cleanliness of your fryers, and your fryer oil itself, directly impacts your food quality, the lifespan of your fryer, and your bottom line.
A clean fryer helps your oil last longer. Proteins, polar contaminants and build-up on your fryer walls will immediately affect your fresh oil. Not only will it affect the taste and texture of the fried food but will also cause the oil to degrade faster and be replaced more regularly.
Not only does proper fryer cleaning help to improve overall food quality and taste, but it also increases your energy savings. Fryers free of carbon build up take less time to heat up and have more even heat distribution. Proper fryer care will also increases the lifespan of your fryer and keep it at its optimum performance.
There are also safety factors to consider. Deep fryers are responsible for many restaurant fires, and this is attributed to improper (or a lack of) fryer cleaning and maintenance.
A boil out is an excellent way to break up carbon build up and grime in your fryer and pave the way for a thorough, deep clean. Keep reading to find out how to boil out your deep fryer.
A fryer boil out is a simple process wherein water and fryer cleaning / degreasing agents are put into an empty fryer and left to boil. The boiling will clean the inside of your fryer, the fryer baskets and utensils. It will boil and break down the baked-on carbon and grease build ups.
Routine general cleans should always be carried out daily. How often you do a full fryer boil out depends on various factors such as the level of operation, size of the fryer, the type of oil used and your oil management and oil filtration standards.
Provided your oil is regularly filtered and stabilized by a knowledgeable fry oil manager, a boil out should be done after every few oil changes or at least once a month.
High-use fryers in restaurants with large food output may need to be boiled out more regularly – at least once weekly.
Before you start your boil out, make sure you are equipped with the tools and equipment needed. There are many deep fryer cleaning tools available on the market, but the following essentials will be needed for any commercial fryer boil out:
Although these same steps will almost always apply, read the care and maintenance instructions supplied by the manufacturer on the proper cleaning and running of your fryer.
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