This type of fryer has slots with space underneath the slots. We cook a lot of things covered in a spice/flour/cornstarch mix and that gross clumpy mixture settles at the bottom and is a pain in the ass to get out. The way I have been shown to clean it is to drain the oil into a big pot when hot, scoop up some hot oil from the pot with a big saucepan and splash the hot oil over the gross oil/flour slurry leftover at the bottom to get it to come out. Then pour hot water into the fryer and use a wooden spatula to try and scrape at the slurry in between the slots and then drain that out.
This seems horribly ineffective and takes way longer than it should. I’m used to other fryers without these annoying slots, but this is what the kitchen I work at has. Can anybody recommend a better way to clean these?! Is the only other option a boil-out?
by quelling
38 Comments
Use Boil Out, that is the way
So the issue is just thick flour/grease mixture building up in the bottom? That’s normal in my kitchen that does fast food fried tenders. Oil gets drained into filter machine (or in your case metal pots). My machine will wash the crud out and filter it, but you can just get another pot and a hose and spray it out, then dry the water, then fill it back up with oil. You can also purchase teflon brushes made for cleaning in fryers like this.
Boil out, when pumping the grease out use it to flush, get rid of boil out and add water, flush again.
yeah boil it out with that “Boil Out” stuff. Works like a charm.
If you can hook up a small hose to a sink spraying it out works wonders. Or my favorite just using a power washer. Mmmm power washing. I’ve been cleaning these fryers for many years and it’s always been a pain in the ass one way or the other. The filter machines you can get are really nice too if you have room to store it. Last note to get in between the elements I use the fryer rod?( abortion stick as a coworker used to call it) and put a towel at the bottom and just scrub the bottom real good. Use a dry one at the end to get all the water out.
If you can manage to a get a filtering machine it makes life way easy. If not sounds like you’re doing what you can. I’ll agree about boiling it out with it without product.
Bust out the elbow grease.
Boilout as others have stated. Let it soak for a hour or overnight if it’s really bad. Rinse clean with some white vinegar and cold water after.
Wipe the oil off the door and hinges as well along with the valve. Putty knife the heat stack where the carbon steel is.
That fryer will last with basic repairs 20 years.
Get that boil out and follow instructions on package
Been a while, but used to use solid power plus from Ecolab and a green scrub pad. Will make the whole thing look new. Drain it while warm and let cool before cleaning, wear some thick heavy gloves. The element covers, walls, and bottom can all be made to look like new steel, just takes work.
After you fill with water add a handful of salt and a few drops of dish soap, bring back to a boil then drain and rinse/wipe clean
We just used to chuck some washing up liquid, degreaser in and fill her up with water. Turn it on till it’s about to boil over then elbow grease the fuck out of it an gradually let the water out as you work down. Tools to use would be a paint scraper and a scourer
Boil it out with sodium carbonate and water, clean with sponge, rinse it out very well and dry with paper towel
Only ever used a coat hanger
After draining, run a couple gallons of cold water trough to rinse the slurry and cook the metal enough that you can scrub with a steel wool or abrasive pad. Cleaning should take about 15 minutes this way.
We used inserts in our pitco’s so they won’t get that dirty.
Saves in oil use as well.
https://www.frituurmandfilter.nl/en/
I use the exact same one and when emptying it we use a deep pan to scoop up the oil when it’s out and pour it back in
There’s chemicals that are safe and made for cleaning these… but I usually just take a scrubby and get my hand way in there, or put a towel on the end of a stick, then cycle several big buckets of water through it, rinse and repeat. It’s not perfect but it works well enough.
Vinegar and baking soda. Fill the fryer with water to just at the element. Pour in a box of baking soda add a gallon of vinegar. Let it do it’s magic for about half an hour. Drain, rinse and wipe out.
Ok have these and we do it cold in the morning. It take out the grate and use the stick to violently disturb the stuff at the bottom then start draining while poking it through. Then scoop and pour thedrained oil through the slots starting on the outside ones to inside to get the rest out. Takes me about 15 mins per fryer or like 20-25 if it wasn’t done right the day before.
Greaselift, steel scrubby, hose it out, then boil it out
We always had a pokey tool at my last place basically just imagine a thicker gauge wire shaped like a fucked up coat hanger
Yeah. I get my kp to do them
There are oils filtering machines with hoses so you can run oil through the open machine until it’s clean. They can be expensive but they save in other ways like injuries.
Boil out for sure. Than you can use a towel at the end of some long tongs to get underneath the coils. Ya kinda have to pull it throguh the other side like those gutter cleaning videos
An L shaped bristle brush is what we use
Hose is the best. Hook it up to the mop sink faucet
Yk my old Management used to have us drain the oil, fill with water, and this boiling solution for fryers, and boil it, then empty, dry, and add fresh oil
Eh, they gunna get dirty, just rinse as much gunk out as you can, boil out when it gets bad. Reslly no need for a super clean inside of a fryer. In fact a little leftiver greae gives some flavor. Ive never seen the point in getting them super clean, just wasted labor
I’m not saying this is optimal, but it’s the way I’ve always done it.
I do this only when I am not doing business, so before open or after close. I have the fryer on either way, let it heat up, turn it off. I get large pots, drain hot oil into pots, take smaller handled pot and use that hot oil to run back over all the sticky crap and get it to drain easier. I use one of those long stick things, I think I’ve heard them called fryer helpers, to break up the slurry. The hot oil is very effective to get the shit to run down the pipe.
Looks like [this](https://imgur.com/a/8uaVebZ) before boil out. I usually use the boil out stuff twice a month
Drain 75% of dirty oil. Throw out dirty oil. Drain 25% of oil, but don’t throw it out. Use the abortion rod to get the gunk out. Use old oil to drain gunk. Repeat until you get most of it out. Throw away old oil and gunk. Use degreaser and steel wool to scrub the bottom. Use the rod to get inside the slots with the steel wool. Drain soapy mess. Use soapy water to get the rest out. Use clean hot water to get the rest of soap and gunk out. Repeat until clean. (In that order)
Delegation works the best.
We e got a hose that’ll reach the fryer. Drain. Degrease, scrub, and spray. No hose? No problem. Buckets of water will do the trick. Our fryers are 5 years old an still look brand new.
I worked at a joint that runs three of these types of fryers 18hrs/day. We drained and cleaned all the dryers every night
1. Drain/filter oil
2. Use a hose to spray all the stuck in gunk. There is also a tool that comes with these fryers to help any blockages in the drain. Idk what it’s called we always called it the baby killer.
3. Use degreaser and elbow grease/green scrubby/grill screen. These are stainless, and our oil cost was so high that having a dirty fryer makes a huge difference in quality, taste, and oil usage. It should be silver on the inside. We wanted them looking as close to new as possible, and I have seen 10 year old fryers that were spotless inside. Stainless steel, every night. Any black/brown built up carbon is affecting taste and quality. You can also use boil out in this step but be careful because you will get chemical burns if you get it on your skin. Depending on your degreaser you can too, the place I worked at switched to a very mild degreaser so it took a lot more scrubbing, we boiled out once/week.
4. Spray thoroughly with hose to rinse and make sure to drain ALL water out. Some people would tilt them to fully drain, but I always just shoved a bunch of shitty brown paper towels in there. Don’t forget to clean inside the doors periodically to avoid that thick gooey yellow brown buildup.
This process will take you a while if the fryers are super filthy or if you’ve never done it, but the expectation for closers where I worked was 30 minutes for all three fryers unless you are doing boil out and then almost double the time.
ETA: I also bought some brushes specifically to use with a drill for the fryers that were really bad before. You’ll need a pretty long extension but I was able to find brushes to fit between the elements, that will be the hardest area to clean.
Filtering will help you in the long run, other than that elbow grease and scrubbin
They make a scrub brush specifically for friers, they’re like 5 bucks at any restaurant supply store
Boil that shit
Tell ur boss to get fryer boil out pucks or liquid from whatever supplier you use
Fill the baskets with ice, follow the directions and let er rip
(Ice baskets stop the boil from boiling over just leave them up don’t submerge them, when ice is gone fryer is usually clean)
Edit also these https://www.amazon.com/fryer-cleaning-tools/s?k=fryer+cleaning+tools
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