Deep Fryers Commercial Maintenance Guide

If you opt to buy deep fryers commercial for your business, you would know how sizable it is an investment. As it is a bit of a financial sinkhole, it needs to be worth the price tag you have bought it with. In terms of upfront cost and labour, you need to be able to utilise it every step of the way. Even then, you still need to know how to take care of it to make sure that it performs up to spec.

  1. Contamination is the number one no-no when it comes to the frying industry, and together with too high heat, it can become a big issue for your business as it can waste batches upon batches of food. Following safety protocol is a way to keep up with the maintenance of your deep fryers commercial. This might sound farfetched, but the truth is correct machine operation goes far into giving you an easy time with the process.
  2. Always fry at recommended temperatures for your food through the guidance of a deep-fry This allows for perfect cooking each time. If it is the slow period of the day or there’s not a lot of orders, it’s best to reduce the heat of the oil. Keep it warm just enough to stop the oil from burning.
  3. It’s important to always clean the oil from any sediments, especially floating material like fries, spices, batter or crumbs. Never add water to oil as this can immediately break down the oil’s chemical structure, leading to faster burn times. To prevent any contamination with water, especially right after the clean-up, use a dry cloth or paper towel and pat the surface dry. If you’re going to drain the oil, do so at night to let it air dry.
  4. Starches and proteins tend to make oil black due to their carbon content, so make sure to always lift them out of the oil in time. This is also true of salt and salty spices, so remove these as soon and as often as you can.
  5. Regular oil filtering goes far into prolonging the life of both your oil and your deep fryers commercial as this allows you to fully take on the value of your oil. This should be a requirement for the kitchen staff and be part of the training for people who will take care of the fry station.