A deep fryer needs to be cleaned.

The large amount of cooking oil and food particles in a restaurant kitchen can present a challenge to clean.The process takes longer than just scrubbing a few dishes, but it will take less effort if you perform it before serious grime builds up.

Step 1: You should clean your deep fryer.

Changing the oil and cleaning the deep fryer every few days will help prevent a build up of gunk that can be difficult to remove.After every use, clean your deep fryer.Don't put your fryer in the dishwasher or sink.Water in the fryer can cause an electrical short.

Step 2: Let the fryer cool completely before you plug it in.

Don't clean your deep fryer while it's still plugged in.The oil should be cool to avoid burns.Adding water to a container of hot oil could cause an explosion.

Step 3: The oil needs to be drained.

If you plan to use the oil again, drain it into a food safe container with a sealed lid and store it in a cool place.You can either use the cooking oil for something else or throw it away.Do not put oil in the sink.It can cause a problem with your drain.

Step 4: Put the basket in the sink.

The detergent should be put on the basket.

Step 5: Remove the oil from the pot and lid.

If the oil has caked on, remove it with a pan scraper or spatula, taking care not to damage the finish.The lids can be removed for easy cleaning.Don't dispose of the oil anymore.The plastic utensils will not scratch the oil.

Step 6: If the deep fryer's heating element is needed, wipe it clean.

The deep fryers have a heating element.wipe them down with paper towels if they are oily.If there are thin wires, be careful not to bend or damage the parts.Some models have heating elements attached to a hinge that can be pulled up closer to the fryer's surface to make it easier to clean.If your model has this feature, check the manual.

Step 7: To scrub with soap, use a soft sponge.

Four drops should be spread around the sides of the fryer.To create a lather, start at the bottom and scrub in circles.Continue to scrub with a circular motion.

Step 8: The fryer needs hot water.

Rather than exposing your fryer's electrical components to a wet sink, transfer it from your faucet/tap with a pitcher/jug/kettle or other container.You should use as much water as you normally would.The hot water should sit for 30 minutes.You can clean the other pieces while you wait.If your tap water isn't that hot, you can either heat it in a kettle or bring it to a boil in the fryer, but be sure not to leave it unattended and do not let it boil dry.Wait 30 minutes for the water to cool before plugging your fryer.If there is a lot of caked on, you should boil it for a while.

Step 9: Run warm water over the basket to clean it.

A tooth-brush works well to remove food particles.Once clean, rinse the basket and leave it to dry on a towel or a dish rack.

Step 10: The fryer lid has filters that need to be cleaned or replaced.

Check your manufacturer's instructions to see if your filters can be cleaned.Grease-filters can be washed in soapy water and left to dry.The charcoal odor-filters need to be replaced once they become dirty.You can't immerse the lid in water if the filters are not removed.Instead of wiping with a damp cloth, use a plain cloth to remove the detergent and oil.

Step 11: Return to the cooking pot and clean it.

Put half of the water into the sink after it has been sitting in the fryer pot for 30 minutes.Use a sponge or cloth to wipe the sides and bottom, then pour the rest of the water down the sink.If the water has a lot of oil, you might want to put it in a container and throw it away.

Step 12: Baking soda can be used if caked-on oil is not gone.

Baking soda and warm water can be used to make a thick paste if some caked on oil still hasn't been removed.Put on a sponge and use a circular motion to remove the stubborn area.It's a last resort to use other abrasive or chemical substances to clean your fryer.If you need to use an oven cleaner or other cleaning product, you should wash it with soapy water and rinse it off before using it to cook.

Step 13: The cooking pot has to be cleaned.

Add clean water without soap and swirl it with your hand to pick up soap particles.When the fryer is free of soap, pour out the water.If there is a stubborn grease film, run your bare hand over the surfaces to feel for any remaining greasy patches.If you add 1/2 cup for every quart of water, you'll get 120 mL of vinegar.

Step 14: Blotting with a paper towel will speed up drying.

To dry the outside of the deep fryer, use a towel.Wait until the fryer is completely dry.If you accidentally enter the electrical system, you have a chance to drain it before you plug the fryer back in.

Step 15: Always clean.

To give your commercial fryer a basic cleaning, follow the instructions.The more often you clean the fryer, the easier it will be to remove the grease from the food.Since commercial fryers tend to be large and deep, you should use a long-handled brush with soft bristles to scrub the pot, instead of a sponge.

Step 16: If used to fry food like fish and meat, you should replace the oil frequently.

Oil needs to be washed once or twice a day for heavy restaurant use.A specialized machine that filters quickly at higher temperatures would be beneficial to a restaurant operation.When the oil becomes darker in color, it needs to be replaced completely.If you do not add salt to the oil, it will last longer.

Step 17: Whenever the oil is drained, brush the heating coil.

Before the new oil is added to the fryer, use a long-handled fryer scrubbing brush to remove bits of food from the coil.The heating element is effective and limits burned food particles.

Step 18: You should keep the exterior clean.

While cleaning the rim and outside surface of your fryer will not help it function longer, it will stop it from collecting dirt and making floors and work surfaces slippery.When a grease film has built up, apply a degreasing product to the exterior and wipe it clean at the end of the day.After ten minutes, rinse the degreasing product off with a damp cloth.Dry with a clean cloth.

Step 19: The "boil out" clean should be done every 3-6 months.

To thoroughly clean your commercial fryer, you should fill it with warm water and cook it to a slow boil.Add a specialized product according to manufacturer's instructions and cook for 20 minutes.Wearing rubber gloves and taking care to avoid burns from splashes, use a long-handled soft-bristled brush to get stuck food out.After draining the fryer, scrub and rinse it.Add 1 part vinegar for every 10 parts water during the rinse to remove the cleaning product.

Step 20: Follow the owner's instructions to conduct an annual inspection.

Instructions for performing an annual inspection of your fryer model should be provided by the manufacturer.If the manual doesn't provide instructions for a solution, you may need to call an electrician or repairman.

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