Learning how to properly clean a commercial deep fryer can help you run your business more efficiently. Improper maintenance can lead to damage, potentially sidelining one of the most used appliances in a commercial kitchen. A clean deep fryer keeps your restaurant operating within sanitation guidelines and producing quality food. A dirty commercial deep fryer burns food and gives it an off-flavour. In a busy kitchen, commercial deep fryers should be cleaned on a daily basis.
Turn off and unplug the deep fryer. Make sure it cools to below 65.6 degrees Celsius before you begin cleaning it.
Use paper towels or rags to thoroughly wipe down the outside of your commercial deep fryer. You may need a scraper or soapy water.
Remove the baskets from the deep fryer. They can be cleaned in the dishwasher.
Empty the oil from inside your commercial deep fryer. Drains vary by model but place a container large enough to contain the oil underneath the drain spout before you open it. Dispose of the oil according to local regulations.
Fill a 5-gallon bucket with warm water and a few drops of grease-cutting liquid soap. Add a commercial degreaser if your deep fryer is especially dirty.
Scrub the inside of the commercial deep fryer using the soap solution, an abrasive scrubbing pad and a spatula.
Rinse the kettle with a mixture of water and vinegar to remove any soap residue. The mixture should have a little more vinegar than water, but the exact ratio is not crucial to the cleaning process. Keep the drain open while you do this so the cleaning solution can drain out. If your kitchen doesn't have a drain below the deep fryer, you will need a container to catch this solution.
Close the drain and dry the inside of the deep fryer with a clean rag. Fill the commercial deep fryer with new oil before you turn it back on.
If the oil in your commercial deep fryer drops below 163 degrees Celsius after it has had an adequate amount of time to heat up, then it needs to be cleaned.