By STAFF | FSW
Many restaurants have a commercial fryer in their kitchen and one cannot sit around waiting for a slow fryer to properly cook food and when a commercial fryer breaks down, it can damage the efficiency of the restaurant’s operation. That’s why it’s important to perform regular maintenance on your fryers.
All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. When the commercial fryer’s cold zone is filled with debris, the particles float up into the hot zone of the fryer and are re-fried, most of the time resulting in small burnt pieces. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs.
Maintaining your oil properly requires diligence, but your efforts will be rewarded with reduced costs in replacing oil. When cleaned twice a day, oil will last approximately three weeks, while oil that is not filtered may only last three days three days.
These units are usually very easy to use and attach to the drain nozzle of the fryer. Simply put, they are a bucket to catch draining oil. Buckets, however, do not provide the level of safety or ease of transport that an oil filtration unit provides.
When working to keep your fryer in good working condition, the accessories you purchase play a large part in how well your commercial fryer functions in the future, but these are no exception for regular cleaning and changing your oil. Pay attention to the quality, cleanliness and consistency of your oil. When you see a marked change in any of these aspects, it is probably time to change your oil and clean your machine.