![]() Step Five: Cool Down, Dispose Water, and Rinse ThoroughlyĪfter the adequate boiling time, shut down the fryer again, and let the water cool down completely. Let the water and cleaning detergent boil for 10 minutes at a minimum-between 15 and 20 minutes is ideal for heavily soiled machines. Now, you need to turn the deep fryer back on to bring the water to a boil. Step Four: Turn On the Heater and Boil Water Your chosen cleaning detergent helps loosen up any heavily baked-on grease or oil. Then, add an appropriate cleaning solution to the water. Next, fill your deep fryer tank up to the level line with cool, clean water. Step Three: Cover Soiled Areas With Water and Cleaner Be sure to brush, wipe, and rinse away any debris. Use a cleaning rod or scraper to clean the interior walls, corners, and base of built-up residue. Step Two: Remove the Oil and Scrape Out the InteriorĪfter the oil is cool enough, drain the remainder into a container for proper recycling or disposal. Be sure to cool the oil temperature to at least 150 degrees Fahrenheit or less. Step One: Turn Off the Power and Cool the OilĪre there really only five easy steps for cleaning a commercial deep fryer? If you follow these general suggestions or check the specific instructions by the machine’s manufacturer in the owner’s manual, these steps seem to hit the mark.įirst things first, you need to turn off the deep fryer’s power by closing the gas supply inlet or unplugging the power source. Here are five easy steps for cleaning a commercial deep fryer. Let’s take a closer look at the “boil-out” cleaning method-the most productive cleaning process. A dirty fryer not only ruins the overall flavor of the food but also reduces the equipment’s lifespan. If you desire your commercial fryer to last and work as efficiently as possible, proper cleaning is a must after messy use. Commercial deep fryers may be critical time-savers-and the key to achieving that perfect level of crispness-but they come with a great deal of regular maintenance when used daily. Shipping to all major cities such as Melbourne, Brisbane & Newcastle, at competitive rates.What equipment is more essential to a commercial kitchen operation than a handy-dandy deep fryer? This dream machine allows restaurants and food service establishments to whip up tasty fries, chicken fingers, onion rings, and more within a few minute’s notice. We have for sale the best local Australian Made Brands such as Goldstein & Roband as well as imported brands such as Pitco, Frymaster & waldorf. Snowmaster has been supplying Commercial Deep Fryers & Industrial Fryers to the restaurant & hospitality industry for over 75 years.īuy online or & talk to one of our expert salesmen. Pros and Cons – Commercial Deep Fryers Gas vs Electric Gas Deep Fryers – ProsĤ/ Parts are easy to source for gas appliances Gas Deep Fryers – Consģ/ Oil life is short compared to an air fryerĤ/ Hard to operate if the pilot won’t light Electric Deep Fryers – Prosġ/ Easy to clean, elements usually tilt backĤ/ Quicker heat recovery Electric Deep Fryers – ConsĢ/ Expensive to run, most units are 3 phaseģ/ Electric appliances are expensive to RepairĤ/ Wait time on elements if they need replacing Lastly However, the later will cost more to run. 20 Litres of oil in a deep fryer with 90 MJ of power, will be slower to recover than a deep fryer with 20 litres and 120 MJ of power. Running costs are related to Power usage MJ and Kilowatts per Litres of oil. ![]() Running costs are similar, regardless of the initial commercial deep fryer price, whether one purchases the cheapest or the more expensive brands. There are positives and negatives to both gas and electric commercial deep fryers, whether small or large. Fryers can also be used without baskets when deep frying large portions of food such as battered or crumbed seafood. Single baskets or double baskets are supplied with most commercial fryers. Tube fryers are best for large volumes of chips or fries. Extra-large flat bottomed fryers for fish or chicken, V-shape fryers for quick recovery restaurant use. Pan or vat design is dependent on types of food to be cooked. Each pan can hold up to 25 Litres of cooking oil. ![]() Therefore The number of pans or vats usually depends on the size of the commercial cooking equipment and output required. They can be powered by natural gas, LPG propane or 3 phase electric.Ĭommercial Fryers are either fully automatic with inbuilt filter systems for ease of cleaning and longer oil life, or manually hand operated baskets.Ĭommercial Fryers are most likely found in restaurants, cafes, hotels & takeaways. Commercial Deep Fryers? A deep fat fryer is usually a heavy-duty, free-standing floor fryer that consists of a single pan, double pan, dual pan or triple pan. ![]()
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