On the cleanery of dirty deep fat fryers...

I have a very dirty deep fat fryer.

I cannot get it clean with scrubbies, brushes or anything else. It is resisting citrus products; it is resisting perfectly.

HELP!!!

 

One time, I was at a resturaunt and I ordered onion rings. They couldn't make them because they were cleaning the deep fat fryer.

So there is your proof that they can be cleaned.

 

That was VERY informative and helpful.

 

I need HELP.

Still dirty.

 

mmmmm....dirty deep fat.....drool

 

At a certain fast food restaurant, we used a product known as "Heavy-duty degreaser.." no idea what was in it though.

 

Maybe a very tiny Homer...

 

Still dirty.

HEEEEEEEEEELP!!!!!!

 

just cook with them, don't clean em. sorry

 

Try blasting the dirt off with a high-pressure hose!

 

Well. Let's make the assumption that the dirt is still saturated with the oil that was in the deep fryer. Because the oil is over everything you need to saturate the oil with something that can break down it's chemical compostion. A really strong dishwasher soap would work, you just need to soak it a long time, and change out the water occasionally.

Or you could try using a WD-40 type composition that can break down oils. Again, you'll need to let the stuff soak though to truely saturate the dirt/grime.

 

Essentially it's a ton of particles of past frying that has bonded to the wall of the fryer because of the oil.

Very dirty.

So if I get a can of WD-40 fill up the deep fat fryer it will work?

Logical, but not practical. Maybe I should try one of those fancy dancy cleaners like greased lightening.

 

goo gone?


power washer?


Chore Boy scrubbers?

hammer and chisel?

That's all the suggestions I have.
My deep fryer has never had stuff get stuck to it. (it's got a non stick coating) Maybe you should just buy a new one.
You'll probably spend more than the $20 on cleaning supplies.

 

from: deep fat fat frying basics

HOW TO CLEAN A DEEP FAT FRYER
Prior to loading the fryer with fresh fryer shortening and at least once a week, the following steps should be followed:

Drain the fryer and rinse it with hot water to remove all the crumbs. Examine the drain valve and pipes. Are they made of copper-bearing metals or alloy? Copper, acting as a catalyst, is a very strong pro-oxidant speeding up the deterioration of an fryer shortening and being effective in concentrations much less than one part per million. Fryer shortening in contact with copper develops free fatty acids and darkens in color at a more rapid rate than fats not exposed to these metals.

Look for "hot spots" in the fryer, which indicate localized overheating. Local overheating in a part or parts of the fryer causes the fryer shortening to deteriorate rapidly although the overall temperature in the fryer appears normal.

Choose a good commercial cleanser designed for cleaning deep fat fryers and follow the manufacturer instructions for use. A commercial cleaner containing TSP is preferred because it rinses off the equipment easier with less residual film than a cleaner containing sodium hydroxide. Usually the manufacturer will recommend boiling out the fryer for from 15 to 30 minutes depending on the condition of the fryer. This will loosen the polymerized glycerin (gum) that has formed on the surface of the fryer lust above the oil level. Turn the heat off and remove all the loosened deposits with a stainless steel sponge or metal spatula, being careful not to scratch the walls of the fryer (could be tin plated only). All traces of carbonized gum should be removed.

Rinse the fryer several times with clear tap water to remove any visible soap; then with a solution of one cup of vinegar to a bucket of water, rinse the fryer again. This vinegar rinse neutralizes any cleaner residues that remain on the fryer. Finally, rinse the fryer with clean tap water to remove the vinegar odor.

When cleaning compounds are not thoroughly rinsed and neutralized from the fryer and other equipment, they will react with the frying fryer shortening and form soap. Frying fryer shortenings, contaminated with trace amounts of soap, will darken much more rapidly than fryer shortening not contaminated with soap.

When cleaning the fryer or cleaning around the Fryer shortening in the fryer do not use soap or you will precipitate breaking down of the fryer shortening in no time at all and decrease its fry life tremendously.

Use an absorbent, lint/detergent free, clean cloth to dry the fryer thoroughly, paying close attention to the drain area and around the heating elements. Water left in the fryer and/or excessive water or moisture on the food to be fried causes hydrolysis, a reaction which breaks the fryer shortening into its components of fatty acids and glycerin. The fatty acids have a strong odor, and an acrid flavor. The free fatty acid becomes unavoidably higher during frying, but by eliminating this excessive water you can prolong the life of the frying fryer shortening.

 

I'd be afraid of using cleaning materials, becasue then the food would taste soapy clean.


Also I forgot to mention that my story took place at 6:00 in the morning.