Hi, I’m Chris Tavano for Tundra Restaurant
Supply and in today’s episode we’re going to show
you how to properly clean and maintain your fryer. Let’s start with the basic overview of the
anatomy of a fryer. First, we have our fry baskets. Next, we have our fry basket hanger. This is removable and replaceable. Before we get to the basin let’s go to the
bottom, open the door. Here we have the thermostat. Next, we have the safety valve. Beside that we have the pilot switch. Above all of that are your pilot orifices
that go right into your burner valves, which are into the flumes of the basin of
the cavity of the fryer. Then this big one right here is our drain
valve. This extra piece right here is our drain valve
extension so that way it goes into a bucket. Oftentimes you’re going to need a drain valve
poking rod in case some of that soot gets clogged up
in there, but before we go further we’ve also got some
other components up top. Your fryer screen which is in the basin just
above the burners. Then if you notice right here we have our
thermostat probe and our high limit probe. These are very sensitive and fragile and we have to be careful how we clean around
these probes. Before you start doing any kind of cleaning
on your fryer be sure that you’re equipped with the proper
safety gear and equipment. Let’s do a run down. First, I got my nice trusty goggles for any
kind of splash back or chemicals that get in your eyes, very key. Next, I got some nice Nitrile gloves to keep
you from, again, some of those chemicals that boil out. Again, it protects you from the heat. Again, that oil in that basin’s still going
to be very, very hot. Next, I got my burn guard apron. Again, to prevent from any kind of splash
back of hot oil or grease getting onto my skin. First, we have our drain valve extension. Next, we have a fryer coil brush to get in
between your burners and deep down in that basin. Next, we have a basic scrub brush to get anything
on the surface. Next, we have our drain valve poking rod in
case it ever gets clogged in that drain. Last but not least, we have a nice thick walled
stock pot to catch the hot oil once we drain it. Be sure that you don’t use anything like aluminum
or definitely not plastic. That oil’s still going to be very hot and
it’s going to melt. Be sure you’re using something thick and sturdy. All right, right before you’re about to drain
and clean your fryer you’re going to want to make sure you turn
the thermostat in the off position. You do not want these burners going as you’re
trying to drain and clean this unit. Once you turn off the thermostat this is also
a great moment to go get your supplies and equipment for the cleaning and the draining
process. The nice thing about that is it’s going to
give the unit and the oil about fifteen, twenty minutes to start cooling down but it’s
not going to get so cold to where the oil coagulates and is kind of
difficult to drain through the assembly. Next, you’re going to want to put on your
drain valve extension. Be sure that you have the opening facing down
into your receptacle. Next, we can place our stock pot right underneath
that and then very slowly we’re ready to start
draining. Slowly start opening the valve. You’re going to see the flow starting to increase. Keep your hand on the valve control because this is a great way to control the
flow of the oil so that way it just doesn’t dump out and splash
hot oil all over you. Again, that is why we have the safety equipment
though. Once your old oil is done draining you can
go ahead and close the valve. Then we can go ahead and remove our vessel
to be discarded with our old oil or recycled. Now we can start scrubbing up top. The most important and critical part to cleaning
the basin of your fryer unit is keeping in mind of these thermostatic probes. These are very fragile and very sensitive and if they get banged around too much they
can easily break and then there’s bigger concerns and issues
to deal with on your fryer unit. We’re going to grab our fryer coil cleaning
brush and just be sure that you’re going down in
between these flumes and giving a nice good scrub. Another good thing is this coil has an L,
like a little elbow, so that way you can get underneath your burners
and get the bottom edge of those as well. Again, when you go in the middle of this one, very, very careful that you don’t get too
close to these probes. Once you’ve got your burner flumes scrubbed
off pretty well without banging around your probes we can go ahead and get our other brush to
help scrub off other components, other areas of the basin. Keep in mind there may be some residual grease
left on the walls and the bottom of the basin of the fryer unit. However, that’s actually a good thing because
it acts as a lubricant to help scrub some of those more difficult
areas. Now that we’ve scrubbed most of the residual
residue away from the basin we’re ready to boil out the basin and get
it extra clean. Two ways to do that, you can get fryer pucks
or you can use your common grill degreaser. First thing first, be sure that your valve
is closed and then we’re going to fill the basin halfway with hot water. Once it’s filled with hot water you can throw
in one fryer boil out puck or you can add approximately one cup of your
common degreaser that would fill approximately eight gallons
of hot water. Once that’s full go ahead and throw your thermostat
up to three hundred and fifty degrees, and we’re going to want to boil that solution
for about fifteen to twenty minutes. Once you’ve boiled that solution for about
fifteen, twenty minutes be sure you turn your thermostat off and then
now we can proceed to drain that solution like we did the hot oil from earlier. Once you’ve drained all your cleaning solution you’re going to want to be sure that you rinse
out the basin one last time with just clean water to be sure there’s no
residual chemicals before you put in your new batch of fryer
grease. What you want to do is just keep your drain
open and start rinsing it out with hot water, whether it comes from your hose or a giant
bucket, and you can go ahead and just let it drain
onto the floor drain or you can drain it into a basin, or a vessel,
or a receptacle and discard into your basin sink. Again, you can just let it go right on the
floor and right into your floor drain. I’m Chris Tavano for Tundra Restaurant Supply, and that’s how you properly and safely clean
your fryer. If you have any further questions please comment
below or call our sales floor directly, and please