Instructions on how to clean the fryer in restaurants and hotels

Step 2: Drain the oil according to the drain hose. If you plan to reuse the oil, clean it and pour the oil into a container with a tight lid and store in a cool place.

If not, learn how to treat discarded oil. Do not pour oil into the sink as it can clog the drain.

Step 4: Use a soft bristle brush to scrub away the oil and food particles stuck to the inside of the fryer. Note to shave clean oil clumps.

Clean the fryer radiator bar if there is oil residue. Be careful not to warp or damage any parts while cleaning, especially if there is a thin cord.

Use a long, soft bristled brush to scrub away the oil. Put dish soap on the surfaces of the container. Start brushing from bottom to top and rub circles to create lather. Scrub all surfaces of the container.

Step 5: Fill the fryer with hot water and soak for about 30 minutes (You can directly boil water with the fryer). If the pot has a lot of residue, it should boil for a while. Then turn off the heat, unplug it. While the water is waiting for the water to cool, there are a few other things you can do.

Step 6: Rinse the frying basket with warm water and wipe it off. Scrub thoroughly with a brush to remove food particles.

Once clean, rinse the basket under running water to remove remaining soap, absorb any remaining water with a towel and allow to dry on a shelf or towel.

Step 7: Drain about half of the warm water soaked in the bucket. Use a brush to clean the residue on the barrel and slowly drain the remaining water. If the soaking water contains a large amount of oil, you need to find a way to treat it, not pour it into the sink causing the drain.

If you still haven't removed any deposits or oily layers, try mixing a little baking soda with warm water to make a thick paste. Soak 1 sponge in the solution and use it to scrub the area of ​​the stubborn deposit in circular motions until the stain is removed.

Note:

•     Use only abrasives or other chemicals to clean the fryer as a last resort. If you need to use detergent, scrub thoroughly with soapy water then and rinse several times with clean water to remove any traces of chemicals before using them for cooking. Use bare hands to surf the surface of the oil tank to check for any residual grease on the oil tank surface and rinse with dilute vinegar (Dilute vinegar with water in proportion 1/10)
•     For restaurants using high-intensity fryers, it is necessary to filter and change the oil regularly (1-2 times / day). Whenever the oil is darker in color, smokes at a lower temperature, or has a strong odor, the oil needs to be changed. The oil will last longer at temperatures below 191ºC, and if you don't add salt directly to the oil.
•     Before you put new oil / filtered oil back into the fryer, brush off the radiator bars if they get spilled. Use a long-roll brush to brush off any food particles and grease on the coils. This keeps the heater working efficiently and limits the burnt food particles in the oil tank.
•     Care should be taken to always keep the outer surface of the kitchen clean. Cleaning the fryer's rim and outer surface won't keep the fryer running longer, but it will prevent dirt from sticking on and limit water spills and slippery floors and work surfaces. Try to clean the kitchen surface at the end of each day and apply degreasing product to the accumulated grease. Let the degreasing product for 10 minutes, then rinse with a damp cloth and then dry with another clean cloth.
•     Every 3-6 months, perform the boil to thoroughly remove stains. Fill a saucepan with warm water and cook over low heat or bring to a slow boil. Wear rubber gloves carefully to avoid burns. Use a long-handled soft bristle brush to dislodge food stuck in the pot. Rinse the water in the fryer, then scrub and rinse as you would after normal cleaning. Next step, use a 1 - 10 vinegar-water solution to replace the cleaning solution.