If you run a commercial kitchen, you’re probably using deep fryers on a regular basis—if not most of the time. But if you’re not cleaning that deep fryer often enough, you might as well start planning to shut your restaurant down. And I’m not even kidding. Neglecting to clean your deep fryer daily can lead to serious problems like food contamination, poor-quality dishes, and even fire hazards. If you're feeling a bit alarmed right now, don't worry I’m here to quickly show you how to clean your deep fryer the right way and avoid all these problems.
Let’s have a look!
Step One: Turn It Off and Let the Oil Cool
Before anything else, you need to power down your deep fryer. If it’s gas-powered, make sure to turn off the gas supply. For electric fryers, just unplug the fryer from the socket. Allow the fryer to cool down until the oil temperature drops to about 150°F (65°C) or less. This is a safe temperature to handle the fryer without risking burns. If you try to clean it while the oil is still too hot, you could end up injuring yourself or damaging the fryer. So, let the oil cool and be patient. It’s better to wait a bit than rush and cause an accident.
Step Two: Drain the Oil and Scrape Out the Gunk
Once the oil has cooled, you can start by draining it into a proper container for disposal or recycling. Many commercial kitchens have a special oil disposal system or containers, so make sure you follow your local guidelines for that. Never just pour the oil down the drain as it can cause serious plumbing issues.
After draining the oil, remove any baskets, racks, or holders from inside the fryer. With these out of the way, grab a cleaning rod or scraper and start working on the inside of the fryer. You’ll notice a lot of sticky, greasy residue clinging to the sides and bottom. This is where you really want to focus your effort. Scrape off all the buildup you can see, especially around the heating elements and corners. If there’s a lot of grime, you can use a plastic scraper to avoid damaging the surface. It’s important to clear out as much of this gunk as possible before moving on to the next step.
Step Three: Add Water and Cleaner
Now that most of the greasy residue is gone, it’s time to handle the deeper cleaning. Fill the fryer tank with cool, clean water up to the designated fill line. The amount of water you use is important—don’t overfill it. Once the water is in, it’s time to add a cleaning solution. There are specific fryer cleaning detergents available that are designed to break down grease and oil. Add the recommended amount of cleaner to the water. These cleaners are strong enough to dissolve any leftover grease and make the job easier. Make sure to check the instructions on your cleaner for the exact proportions, as some may vary based on the size of your fryer.
Step Four: Heat It Up and Boil the Cleaning Solution
Now, this part is my favorite. Turn the fryer back on, and let the water with the cleaning solution start to heat up. Once it reaches a boil, let it bubble away for at least 10 minutes. This boiling process is important because the heat will loosen up all the remaining grease and grime stuck inside the fryer. If your fryer is especially dirty, you can let the water boil for a bit longer—15 to 20 minutes works wonders for really built-up grease.
During this time, the cleaner will help break down all the stubborn oils, and the heat will soften up the tough stuff. If there’s any grime left that didn’t come off in Step Two, the boiling water will help you get rid of it now. Make sure to keep an eye on the fryer during this time to make sure it’s functioning properly.
Step Five: Cool, Drain, and Rinse Thoroughly
Once the boiling time is up, turn off the fryer and let everything cool down completely. You don’t want to rush this part either because handling hot water can cause burns. Once it’s safe to touch, slowly drain the water from the fryer. You’ll want to take your time during this process so you don’t spill any of the hot water or cleaner.
After draining, it’s time for some final scrubbing. Use a brush—preferably a soft-bristled one—to clean the walls, corners, and heating elements. Make sure to scrub the sides and any areas that have leftover grease or cleaner. After you’ve scrubbed the fryer thoroughly, rinse it out with hot water to remove any remaining soap or cleaner residue. Rinsing is really important because any leftover cleaning solution can affect the taste and quality of the food you fry next.
Once you’ve rinsed everything clean, let all the components dry completely. You can use a clean towel to wipe down the fryer, but make sure the fryer’s basin, baskets, and any other tools are completely dry before you add fresh oil. Adding new oil to a wet fryer can cause it to burn, and you definitely don’t want that!
Wrapping Up:
And that’s it! Now that your fryer is all clean, you’re good to go. It’s really important to clean your fryer regularly to avoid grease buildup, contamination, and fire hazards. Doing this routine every so often will not only keep your kitchen safe but will also improve the quality of your food. Additionally, you’ll extend the life of your fryer, which is a win for your business!
