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Can I leave the oil in the fryer and use the next day?

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OF COURSE many leave it for weeks or even months if it can be kept cool . peanut oil is the best type also

Posted on Jan 01, 2017

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Oils leaks after cooking


Anne, defective, seam splitting or pin hole, discontinue use, if still under warranty return for exchange.

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How to remove heating element


In order to remove the heating element of a Cuisinart deep fryer you need to do the following:

1. Unplug the fryer.
2. Tip the fryer and put the oil into a container.
3. Put the fryer on its side, with the open top over the sink and a bowl in the sink beneath it. Leave it this way so most of the rest of the oil can drain.
4. Wipe the inside of the fryer with a paper towel.
5. Put several layers of newspaper on the counter and stand the electric deep fryer upside down on top of the paper. You will see that there are rubber feet under the base held in by screws.
6. Remove the feet and screws and you will be able to take off the base to expose the electrical workings inside.
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Review Miroil P36 B FryPowder


Oil wears out and gets contaminated. If you overload the fryer the temperature will drop and your food will adsorb it and contaminate it. Watch the temperature when you load it, I had a limit of 10F drop. Pre-cooking your frozen items will help a lot. I would replace the oil on a weekly basis depending on your volume. Empty the fryer, clean it and filter the oil every day. This will help a lot.

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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.
Happy Frying...

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I have had 8 pitco gas self-filtering fryers for 10 years. I'm not sure what the model they are, but hopefully it won't matter. Recently, especially after boiling out, we have had a problem with...


Two things when you clean out the pots.....Number one is, make sure you rinse all the soap or cleaning solution out really well, and I mean WELL... any left over residue will ruin your new oil, and number two, your oil temp should never be above 325, especially with new oil.... Sounds like you are burning your oil up with too high of a temperature. Actually, there is another option here too,
have you ever tried a fryer additive? Like Miroil is one....? You add this liquid prior to lunch or dinner, according to how much oil is in the fryer, how many hours a day the fryer is on and how many days a week you are open....Anyway, if you are interested, we could help you with the formula, and from that point on, you never dump a whole vat of oil again. Each day, you would drain off a pre-measured amount of oil, and lets say you have a chicken fryer, and a fish fryer. You would drain off the chicken fryer and dump into the fish fryer, and put the same exact amount back into the chicken fryer of new oil. It might be a 2 cup measurement or alittle more, but the point is by freshing your fryer each day, you will never dump it all out again. They also recommend oil temp at 325, no higher, and making sure all soap residue is rinsed out completely before adding any oil.
By doing this, your oil will look golden all week long, and you will no longer have the darker oil as the week goes by, with the really dark, crappy stuff right before you end up dumping it...Hence, your products will always look the same too, light golden, absorb alot less grease during cooking, and again, that's all week long, not just first part of the week....If you are interested in trying the additive, I can price you some, or you can go online yourself? Not one person I have ever set up on this additive program has ever complained or stopped using it so far...They love it, and it really works.

If you have new thermostats and a high limit switch, you might have had a bad thermostat before, and your temperature was really alittle lower with the older one? Now, that you have a new one, and it's working correctly, maybe that 350 is too hot? If the other one was bad, and running alittle less hot, say 300 or 325 all along, and you just never knew it, now you have one that's registering your temperature at the correct reading and it's too hot? Or, another scenerio could be your tech installed a bad thermostat? That happens too, where a new thermostat is actually bad to start with, and maybe it's off alittle the other way? LIke 350 is actually 450? If you have other questions, or are interested in the additive, my name is Susan, with Restaurant Equipment Outlet, 888-542-5959 and I would be happy to asist you in any way, and I'd love to know what you end up finding out on your fryers.... Thanks, Susann REO

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1 Answer

How best to store the fryer - with oil? if so, with fryer basket in oil?


Hi,
It is best to empty the fryer and store the oil in a sealed container...also clean the basket and the fryer is they are not going to be used for more then a couple of days...

I have left them for a couple of weeks and things get really nasty...

heatman101

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How oftern should a deep fat fryer Oil be change and unit be cleaned


It depends on how much you use it. If you use every day all day them change oil once a week and cleaned at the same time. If used rarley then change oil when food tasted not as good as it shood.

Sep 10, 2009 | Imperial IFS40 Deep Fryer

1 Answer

Star deep fryer.


Those thermostat bulbs are the thermostat and hi-limit bulbs.They need to be secured to the fryer.The hi limit is tripping out because its sensing that the oil is too hot.Even though the oil isnt that hot the hi limit thinks it is.

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