Professional fryers, both electric and gas, are essential tools in many restaurants and commercial kitchens. However, to ensure they maintain their efficiency and safety, it is essential to keep them cleaned on a regular basis. In this article, we will explore how to clean a professional fryer correctly, whether electric or gas. We will learn that taking care of your fryer with daily cleaning is not just about hygiene but also about the quality of your dishes, and that the simple act of changing the oil can make a difference in the dining experience and longevity of your fryer. Let us discover together the tips and techniques to keep your equipment in perfect condition and ensure you serve exceptional fried foods on every occasion.
Clean the professional fryer in 5 steps
Here are all the steps for truly effective cleaning of any type of fryer:
1.Turn off and cool down: Always make sure the fryer is turned off and cooled down before starting cleaning. This is important for your safety.
2.Remove the frying basket and clean it separately. You can soak it in hot soapy water or a specific grease cleaner or wash it in the dishwasher.
3.Drain the oil: Remove the oil from the tank to filter or replace it. Always follow safety instructions and procedures.
4.Clean the inside of the tank with warm, soapy water or a specific cleaner to remove oil and burnt food residue. Use a soft brush to help remove stubborn dirt. Alternatively, you can pour in some water and let it boil. For best results, you can add some vinegar and leave to soak for about an hour.
5.Rinse the tank thoroughly with clean water and dry it with a soft cloth. Make sure you dry it very well before using it again, because it could be dangerous: water and oil have different boiling points and when they mix, the oil splatters!
6.If present, remove and clean the oil filter(s) or replace it/them, depending on the manufacturer's instructions.
7.Remember to wash also the external surfaces of the fryer with a damp cloth and a mild detergent. Do not use aggressive detergents that could damage the coating.
Bonus tip: If you have an electric fryer, avoid getting the electrical controls wet when cleaning. For gas fryers, make sure all gas connections and hoses are in good condition and there are no leaks.
For further information: how a professional fryer works
Cleaning professional fryers: differences between gas, electric, traditional and touch screen fryers
Professional fryers may require different cleaning procedures due to their operating modes.
In gas fryers where there are flame tubes in the tank, cleaning is more difficult, because it is not possible to wash the entire surface with a single wipe of the sponge, as happens with a pan. A brush or pipe cleaner will be enough to make cleaning easier and more thorough.
The same rules apply to electric fryers with fixed resistance. In those in which the resistance rotates, cleaning is much simpler because by rotating and therefore moving the resistance, cleaning of the tank is easier.
In fryers with an oil filtering system, cleaning the machine is even simpler and faster because there is no need to drain the oil from the tank, but just activate the filtering system and once the process is finished, remove, and clean the filters. The Lotus fryers of the Frytouch line, all equipped with this system, have a further advantage: the possibility of filtering the oil being used, when hot (180°C), in just eight minutes without wasting time during work.
All twelve Frytouch models thus combine the power of an integrated filtering system that purifies the oil from impurities as small as five microns with a notable extension of life of both the oil and the machine itself. The result? Lower quantity of used oils and higher energy efficiency, savings on the costs of raw materials and maintenance or replacement of the fryer, healthier and tastier foods, and even easier and quicker cleaning procedures. In short, concrete advantages for your place and at the same time for the environment.
At HostMilan 2023 we will present EXTERBURNERFRYERS, a new series of latest generation fryers also called "clean tank" due to the burners placed outside the tank, which has the great advantage of making cleaning even easier and quicker. This line will thus expand our offer of machines dedicated to frying food, giving us the possibility of truly satisfying every type of need of chef and venue.
Filter or replace the oil every day: here is why it is important
Cleaning your professional fryer daily is not only a matter of hygiene and efficiency, but also of the quality of the food you prepare. One of the fundamental steps to ensure tasty dishes and at the same time a clean fryer is to drain the used oil at the end of each service. This simple gesture has a significant impact on the life of your machine and the quality of your fries.
During the day, flour and burnt food residues accumulate in the oil and this directly affects the flavour of your dishes. Oil soaked in impurities can give an unpleasant taste and unwanted smell to the food you are frying. This can make your fried food heavier and less tasty for your customers.
Over time, the same residues can accumulate in the fryer tank and, once burnt, can corrode the steel of the tank itself.
In conclusion, by following these steps and tips, you will keep your restaurant fryer in tip-top condition. Regular cleaning will not only help preserve its life, but will also ensure the safety of the food you prepare.
If you want more information on the professional fryer that best suits to your needs, contact us by writing to firstname.lastname@example.org or fill out the contact form.