Get The Most Out of Your Deep Fryer
When properly maintained, a deep-fryer can last upwards of 20 years. It’s truly an investment for your kitchen. Keeping it functioning well includes not just keeping it clean, but keeping the oil clean, too.
Clean Your Fryer Daily
Every day after service, the deep fryer should be emptied and cleaned. This cleaning should include the vats, baskets, drain, exterior, and any heating elements with the potential for grease splatter. Basic daily cleaning ensures that more difficult servicing isn’t required later on.
Wipe out any caked-on grease and food, then scrub the fryer with hot water and soap. Many people also use vinegar to kill bacteria and remove other materials left in the fryer.
Once every three to six months, you should perform a boil-out to deep clean the fryer. This technique involves filling the fryer with water and a specialized cleaning solution. Let the water boil for about 20 minutes before draining.
Don’t Forget Your Oil Filtration System
Keeping the oil clean doesn’t mean you should dispose of it after every use. Reusing your oil saves a lot of money down the line.
However, there is a right and a wrong way to reuse your oil. At least once a day, you must filter your frying oil to remove food debris that could contaminate the flavor and quality of what you intend to serve.
Oil filtration systems come in varying levels of complexity depending on the means and needs of the kitchen. It can be as simple as a specialized filter paper covering a filter pot that the oil empties into. Sometimes, the filter is mechanized and returns the filtered oil to the fryer. These filtration systems can be portable or attached to the fryer.
Just like the air filter in your car, these filters eventually clog up with debris and stop functioning correctly. Maintaining them through regular cleaning can help your oil and oil filtration system last longer.
UCO System Maintenance and Cleaning
One of the reasons to keep the fryer and fryer filter clean is to ensure the quality of food that your hard-working chefs and cooks create. Dirty or rancid oil affects food taste and can even make the customer sick.
While the used cooking oil that goes from the fryer to a UCO container isn’t headed for the table, it can still affect the sanitation of the kitchen.
Cleaning and maintaining the UCO system is one part of the puzzle to keep everything running smoothly in the kitchen. Taking care of even the most “hands-off” equipment can help it last for up to 20 years.
Keep The Transfer System Or Pump Clean
Fully automated UCO systems pump the used oil directly from the fryer into the container. Other systems require a specialized caddy to carry the oil from the fryer to the container.
Either way, this system sees a lot of oil and food particles go through it. If left dirty, the oil can mold and rot.
The caddy and all hoses and connections must be cleaned after each use so that no bad oil touches the good oil.
Make Sure Your Outdoor Bin is Meant to Be Outside
For many restaurants, an outdoor storage bin is the best option for a UCO collection container.
These bins are far different from regular dumpsters. They’re a closed system meant to protect customers and employees from grease spills and deter grease theft.
Let Darling Canada Find the Best UCO Solutions For You
While it’s up to you to stretch the life of your cooking oil equipment, Darling Ingredients Canada can set you up with quality equipment to help simplify life.
We offer a range of USO systems, from the indoor Space Saver with built-in shelving to the grease theft-deterring Outdoor Bin.
Reach out today to find the best cooking oil solution for your kitchen. 1-800-263-0302
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