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KEEPING ON TOP OF RANGE CLEANING

May 17th, 2020 Reading Time: 3 minutes

We believe good cleaning and maintenance will set a solid routine and help your equipment stay in tip-top condition but also helps you cook better fish and chips.

It may seem obvious, but we thought we would compile a list of good things to keep on top of to keep your frying range in a clean condition. Over time the pans in your frying range will accumulate starch, sugars, breadcrumbs, and so much more and the more you clean the pans the better your range will perform. 

Many would find it odd that a batter maker would put this advice out there, but our goal is to help you make fried food better, and this helps. 

Daily Cleaning Instructions

By following these cleaning procedures, your frying range will be the workhorse it is but will still look the part. 

➡️ Wipe down the exterior of the frying range – Oil and fat can splatter onto the exterior surfaces of the range. 

➡️ Use a clean, soft cloth to wipe off any spills. It’s best to do this when the oil is still warm.

➡️ Clean the surfaces, Combine warm water with a mild detergent in a bucket. Use a clean, soft cloth to wipe down the surfaces. Do not get any water in the pans.

➡️ Scrub away stains, if you notice stains from grease or other food remnants, use non-abrasive scouring powder or scrub pad to clean them. 

✅ Don’t forget, filtering your oil twice a day is also a cleaning job. This is an excellent time to get rid of any carbon and scraps out of the pan. 

Boil out Instructions

You should regularly conduct a thorough boil out and cleaning of the pans. Maybe have a schedule where you do one pan a month on rotation. Regular clean downs will keep polymer build-up to a minimum. 

Below are cleaning supplies you will need when boiling out pans. 

⭕ Warm water

⭕ Paper towels

⭕ Dish Cloths

⭕ Sponge or soft-bristle scrub brush or scourer

⭕ Dish soap

⭕ Soda crystals 250g per pan (bicarbonate of soda, if you cant find soda crystals)

⭕ Visor or goggles

⭕ Yellow rubber gloves

Follow the instructions below:

➡️ Start by draining the oil from the pan. If you have a filtration system, you can use this to empty and leave the oil in the filtration tank, if you do this manually, then its best to do transfer when the oil is cold.

Never allow water to go through the filtration system.

➡️ Remove components and debris from the pan. If you have filtration system built into your frying range block any holes where water could get in. 

➡️ With water fill the pan up to the maximum oil level and add 200g Soda Crystals (evidence shows that alkaline removes carbon build-up better than acids). Bring to the boil and simmer for half an hour. When finished, let the water cool down, when cool start draining the water and then give a good scrub with a scourer which should dislodge any of the last remnants of carbon. 

 NEVER leave the range unattended.

➡️ Get a bowl of warm water and mild solution of dish soap and sponge down the pan, then rinse with cold water a few times. After this wipe down with a dry cloth and make sure the pan is dry. 

➡️ Refill pan with oil and pop the lid back on the pan.

You can use Caustic Soda or (Sodium Hydroxide – NaOH) if you have very stubborn carbon build-up. We recommend you talk to your range manufacturer before embarking on more abrasive chemicals. 

This process might seem lengthy but cleaning a pan down like this is always good to keep an eye on the pan itself, it’s a good time to look for faults or anything that looks untoward. 

If you have clean pans and clean oils, it frees your mind to get on with other pressing jobs of which there are many no doubt.