|
Fryers, one of the most important and heavily used pieces of equipment in
any foodservice establishment, can also demand the most attention. Because of the constant
high temperatures and oily conditions that they must operate under, it is very important
to keep them wiped down and clean not only for sanitation purposes but also for safety
reasons. How well a kitchen is run and maintained is easily determined by inspecting the
condition of their fryers. Below is a list of things you can do to keep your fryers in
good working condition:
| 1. |
Keep a clean dry cloth near your fryer and constantly wipe excess oil
spills and splatters from all fryer and surrounding surfaces. Wet oil is easily wiped up.
Oil that is allowed to remain on surfaces will begin to harden and carbonize and will
require much more effort to remove. |
| 2. |
Floor model fryers should be installed with casters and utility quick
disconnects for easy removal to accommodate daily cleaning of fryer, walls, and floor. Do
not neglect to open fryer door and clean underneath, especially if you have a built-in
filter system. |
| 3. |
On electric models, make sure all thermostat capillary tubes and bulbs are
in place and clamps are tight at all times. |
| 4. |
On gas models, make sure burner orifices are clean of lent and oil and
that heat radiants in tube type burners are in place and in good condition. Replace
radiants if necessary for efficiency and recovery. |
| 5. |
On built-in filter models, be sure to use a good quality filtering paper
meeting factory specs. Thoroughly clean filter pan assembly and ready for next filtering.
Never run water through your filter pump as it removes oils the lubricate and prime
filter. Test show that proper filtering can add 30% more life to your frying oil. |
Last edited: 02/17/04
|