How to remove and clean burners of soot
You can purchase deep fat fryer cleaning solutions in a powder form or liquid....we sell them and other companies do too. The key is to boil your product, along with water in the fryer, using a L shaped brush to add in the cleaning process. You may need to do this a couple of times, if your fryer is really bad. If you boil it out, drain it and it's still really cruddy, then use a green pad and scrub what you can manually, then fill it back up, use whatever product you desire, boil it out again, using your L brush too. That will help clean out the drain hole where you drain the grease out, as well as the burners too. This is not an easy job, so if you think 15 or 20 minutes will do it, it won't... It's tough to clean restaurant equipment, as it's used normally 24/7 and not taken care of very well normally. Spills are burnt on, nothing is ever wiped up, grease spills over the sides of the fryer, and the crumbs in the bottom are burnt over and over, as some people don't strain their grease, just using it until it becomes unuseable... It's a tough job, but one we do quite often, and you just have to put in some elbow grease, use your cleaners, along w/the boil out method, a green pad or 2 or 3, and when you are satisfied and done.... Be super sure to rinse all the chemicals out of the frypot before you add any oil to it. Leaving ANY soap in the bottom of the frypot will help to break down your oil and spoil it way before it should, and that's expensive to replace over and over. Keep your temperature down to 325 degrees and that will help you save your oil as well. If you want to really extend your oil, buy and use a additive like Miroil. This is a oil additive that is used to extend the life of your oil, on a daily basis, sometimes twice a day, depending on your hours of operation/business. This additive , along with keeping your temp at 325, straining your oil, and rinsing your pot out well before adding oil will extend your oil so well, that you will never dump a whole vat of grease again....You will get a formula that will tell you how much grease to pull each day and you will replace that amount with new oil....If you have 2 fryers or 3, you would pull oil from your appetizer fryer and put it in the fish fryer, dumping that oil, whatever the measure is, like 3 cups or whatever. The idea is that your appetizer fryer has the lighter cooking foods in it and the fresher oil. The fish fryer can handle the older oil a bit better. All fryer foods will look/taste/ much better all week long, without your foods getting darker as the week goes on... Your foods will also absorb less oil, if you keep that temperature down to 325 instead of 350 or higher. That higher temp also helps to burn your oil up quicker, so keep it down....
I've seen this product work, and every customer I ever sold it to, never stopped using it once they started, and the cost is under a dollar a day.... Your savings are huge, as oil is one of your most expensive costs in the food industry. If you need a place to buy the additive or the fryer clean out products or the L brush, we sell all of it and can ship directly to you. Restaurant Equipment Outlet, Cincinnati, OH 888-542-5959.
Nov 26, 2011 |
Vulcan EF3 Deep Fryer