6 Preventative Measures to Maintain Your Commercial Fryer

Posted September 28, 2012 by CPS

Experiencing a malfunctioning fryer during a dinner rush is a nightmare for any restaurant. Whether it’s an operational issue (the fryer is leaking gas) or quality problem (guests complain about the taste of their fries), commercial fryers are a critical component of any kitchen, and a faulty fryer equates to lost profits and possibly even a tarnished reputation. To ensure this doesn’t happen to you, practice regular fryer maintenance; it’s a no brainer! Make these pointers part of your kitchen care regimen.

  1. Read the operating manual.

If you own or manage a restaurant, you know your time is limited. Reading an operating manual surely is not at the top of your “to-do” list, but becoming acquainted with the manual could save you time and money during maintenance calls. What seems like a mountain of a problem might require a minute fix that you can do yourself—or a seemingly small issue could signal a larger problem. Take some time to flip through the manual; it could save you time and money when it comes to caring for your prized piece of kitchen equipment.

  1. Clean your fryer—daily.

Oil is messy. And sticky. And it can seep into hard to reach cracks and crevices. Wipe down the entire fryer every day with a dry cloth. This gives you a chance to keep it clean, as well as keep an eye on any emerging maintenance issues. Make sure to clean other components of the fryer frequently also including the burners, the heating elements, the blower vents and flue vents.

  1. Boil out the fryer’s tank weekly.

A weekly boiling of your fryer’s tank based on the manufacturer’s instructions can eliminate built up fat and carbon deposits. These deposits are corrosive if left to build up for long periods of time, wreaking havoc on the interior of the fryer.

  1. Keep food particles out of the oil.

Bits of food that fall into or are left in the fryer vat speed up polymerization (the process of oil breaking down) affecting oil quality and taste. To counteract polymerization, do not load fryer baskets over the vat and do not add any seasonings over the vat. However, it’s impossible to keep your oil crystalline, so use a fryer oil test strip to keep track of oil quality and to create a filtering schedule.

  1. Parts will wear out. Have them replaced regularly.

Keep a detailed set of notes of when and what parts have last been replaced. The hi-limit, thermopile, combination safety valve and thermostat are all parts that you’ll want to monitor.

Maintaining your fryer’s cleanliness is a priority but things happen. If something is wrong with your fryer don’t hesitate to contact the experts at CPS. They can help with parts, service, manuals, and more!