Content

• To step
• Method 1 of 2: Cleaning a deep fryer
• Method 2 of 2: Maintaining an industrial deep fryer
• Tips
• Warnings
• Necessities

Whether you're using a deep fryer at home or in the kitchen of a snack bar or restaurant, the large amount of cooking oil and food scraps collected in it can make it difficult to clean the fryer. The process takes longer than washing a few plates, but cleaning the fryer before a stubborn layer of dirt has built up will reduce the effort required.

To step

Method 1 of 2: Cleaning a deep fryer

1. Clean the fryer when necessary. If you use your fryer regularly, it is best to change the oil every few days and also clean the fryer to prevent build-up of dirt that can be a lot harder to clean. If you only use your fryer every few weeks or less often, always clean it after you use it.
   • Do not put your fryer in a sink with water or in the dishwasher. Immersing the fryer in water can cause a short circuit and damage the fryer.
2. Unplug the appliance and let the fryer cool down completely. Never clean your deep fryer with the plug in the socket. Let the oil cool completely to avoid burns. Never pour water into a container of hot oil or the mixture may explode.
3. Remove the oil from the fryer. If you plan to use the oil again, pour it into a food-safe container, put a lid on the container, and store the oil in a cool place. Otherwise, find out how you can use the cooking oil for other purposes, simply throw it away in the closed container or hand it in at a collection point near you.
   • Do not pour the oil down the sink. Your drain can then become clogged.
4. Remove the basket and place it in the sink. Pour two or three drops of dishwashing liquid onto the basket to clean it later.
5. Wipe the residual oil from the pan and lid. Use damp but not soaking paper towels or a sponge to wipe the oil and food residues from the inner pan. If the oil has hardened and is stuck, scrape it off with a pan scraper or spatula. Be careful not to damage the protective layer. Sometimes you can take the lid off for easy cleaning. Dispose of the oil as described above.
   • With hard plastic cutlery you can scrape off the oil without scratching your fryer.
6. If necessary, remove the heating element from the fryer. Most deep fryers have a heating element made up of a pair of metal tubes. If these metal pipes are covered with greasy residue, wipe them with paper towels. Be careful not to bend or damage parts while sweeping, especially if the tubes are thin.
   • Some models have a removable heating element that you can easily clean or an element on a hinge that you can flip up. Check the manual of your deep fryer to see if your pan has this option.
7. Use a soft sponge to scrub the pan with dish soap. Use about four drops for the bottom of the fryer and four drops for the sides. Start at the bottom and scrub in circular motions to foam the detergent. Keep scrubbing that way, then work your way up the sides.
8. Fill the fryer with hot water. Fill a jug or other container with hot water from the tap and then pour it into the inner pan, instead of exposing the fryer electrical parts to a wet sink. Use as much water as you would normally use oil, no more. Let the hot water work for 30 minutes. While you wait, you can start with the next step and clean the other parts.
   • If your tap water isn't that hot, you can heat water in a kettle or bring the water to a boil in the deep fryer by turning it back on. Keep an eye on the fryer while cooking and do not let the pan boil dry. Unplug the appliance and wait half an hour for the water to cool down again. Boil the water for several minutes if a large amount of hardened oil is stuck to the pan.
9. Run warm water over the basket and clean it by wiping back and forth. Use a scrub brush (a toothbrush works well) to remove food debris. Add more detergent and rinse the basket again if it still feels greasy.
   • When the basket is clean, rinse it to remove the soap residue. Dry the basket by dabbing it with a paper towel and letting it dry in a drainer or on a towel.
10. Clean or replace the dirty filters in the lid. Check the manual to see if you can remove the filters from the fryer and whether you can clean them.Foam oil filters can be washed with hot soapy water and then let dry. Carbon filters against bad smells cannot be cleaned and must be replaced when they are dirty and clogged.
    • If you cannot remove the filters, you cannot submerge the lid in water. Instead, wipe the lid with a damp cloth and a little washing-up liquid. Then wipe it with a regular damp cloth to remove the soap residue and oil.
11. Grab the inner pan again and rinse it one last time. When the water has been in the deep fryer for 30 minutes, pour half of it into the sink. Use a sponge or cloth to scrub the sides and bottom with the rest of the water. Then pour the dirty water down the sink.
    • If there is a lot of oil in the water, it may be necessary to put the water in a container, close it tightly, and dispose of it in the trash instead of flushing the water down the drain.
12. If there is still crusted oil on the pan, use baking soda. If you haven't been able to remove some caked-on residue or a sticky layer of oil, try mixing a small amount of baking soda with warm water to make a thick paste. Put this mixture on a sponge and scrub the stubborn residue with it until they are clean. Make circular motions when scrubbing.
    • Only use other abrasives or chemicals as a last resort to clean your fryer. If you do need to use an oven cleaner or other cleaning solution, scrub the pan with soapy water and rinse several times to remove any chemical residue before using the pan again for deep-frying.
13. Rinse the inner pan. Pour clean, non-soap water into the pan and stir with your hand to remove any soap residue from the side and bottom. Drain the water from the pan and repeat the process until there is no soap left in the fryer.
    • If there is a stubborn greasy layer in the pan (run your bare hand over the surfaces to feel if there are any greasy or sticky spots), rinse the pan again with diluted vinegar. Use 1 part vinegar to 10 parts water, or 110 ml vinegar for every liter of water.
14. Let the fryer dry completely before using it again. You can speed up the drying process by dabbing the pan with paper towels. Use a towel to dry the fryer on the outside, but let the inside air dry. Wait long enough for the fryer to dry completely. Any water that has accidentally entered the electrical part can dry in this way before plugging the fryer back into the socket.

Method 2 of 2: Maintaining an industrial deep fryer

1. Clean the pan regularly. Follow the instructions above to easily clean your industrial deep fryer. How often you need to clean the fryer depends on how often you use it and for what purpose. However, the more often you clean the fryer, the easier it will be to remove the greasy and caked-on food residues.
   • Because industrial deep fryers are often large and deep, it is best to use a soft brush with a long handle to scrub the pan instead of a sponge.
2. Filter and change the oil regularly, especially if you have used the oil to fry foods such as fish and meat. If it is a deep fryer in a restaurant or snack bar that is frequently used, the oil often needs to be filtered once or twice a day. You can filter the oil for reuse by pouring it through a coffee filter or cheesecloth, but a restaurant or snack bar may benefit more from a special machine that quickly filters the oil at higher temperatures. Change the oil completely if it darkens in color, smokes at lower temperatures, or has a strong odor.
   • The oil will last longer at a temperature of 190 ºC or below, even if you don't add salt to the oil itself.
3. Once you have removed the oil from the pan, brush the heating element clean. Before adding the new or filtered oil to the fryer, use a scrub brush with a long handle to brush food debris from the heating element. As a result, the heating element continues to work effectively and less burnt food residues end up in the oil.
4. Keep the outside clean. Cleaning the outside and rim of the fryer will not keep the fryer running longer, but it will prevent debris from building up on those surfaces and will also reduce spillage, reducing the floor and your work surface. do not become slippery. Try to clean the surfaces at the end of the day and apply a degreasing agent to the outside if a layer of grease has built up. Leave the degreasing agent on for ten minutes and then wipe it off with a damp cloth. Dry the outside with another clean cloth.
5. Cook the fryer thoroughly every 3 to 6 months. To thoroughly clean your industrial fryer, fill it with warm water and let the water boil lightly or slowly. Add a special boiling agent according to the directions on the package and let the water simmer for 20 minutes. Use a soft brush with a long handle to remove stuck food residues. When doing this, wear rubber gloves and proceed with caution to avoid burns from splashing water. Empty the fryer and scrub and rinse the pan just as you would if you were cleaning the pan in the normal way.
   • While rinsing, add 1 part vinegar to 10 parts water to neutralize and remove the detergent.
6. Follow the instructions in the owner's manual to inspect the fryer annually. The owner's manual for your fryer model should include instructions on how to perform an annual inspection to ensure that all parts are tight and functioning properly. If problems occur and the instructions for use do not provide solutions, it may be necessary to call a technician or contact the manufacturer.

Tips

• The cleaning process may vary depending on the fryer model. Read the manual of your deep fryer before you start cleaning it.
• If necessary, remove both filters from the fryer when cleaning the lid.

Warnings

• Never try to clean a deep fat fryer by submerging it in water.
• Never leave the deep fryer plugged in while you are cleaning it.
• Never pour the oil from the pan into the sink drain. Pour used oil into a large container such as a tin or coffee can and cover it with a lid or foil to dispose of the oil or return it to a collection point.

Necessities

• Paper towels
• Plastic or silicone spatula or scraper
• Soft sponge
• Sealable container for disposal or storage of the oil
• Water
• Liquid dishwashing liquid (no dishwashing liquid)
• Vinegar
• Towel or drainer
• Cleaning agent to cook the pan clean (for industrial deep fryers)
• Degreasing agent (for industrial deep fryers)