We believe good cleaning and maintenance will set a solid routine and help your equipment stay in tip-top condition, but it also helps you cook better fish and chips.
Regularly cleaning and maintaining your frying range should be a critical part of any fish & chip shop. The cleanliness of your pans, and your oils itself, directly impacts your food quality, the life of your pans, and your bottom line.
A clean pan helps your oil last longer. Proteins, polar contaminants and build-up on your pan walls will instantly affect your fresh oil. Not only will it affect the taste and texture of the fried food but will also cause the oil to degrade faster and be replaced more regularly.
Not only does proper pan cleaning help to improve overall food quality and taste, but it also increases your energy savings. Pans free of carbon build-up to take less time to heat up and have more even heat distribution. Proper pan care will keep them at their optimum performance.
There are also safety factors to consider. Frying ranges are responsible for many fires, and this is attributed to improper (or a lack of) cleaning and maintenance.
A boil out is an excellent way to break up carbon build-up and grime in your pans and pave the way for a thorough, deep clean.
We’ve compiled a list of things to stay on top of that will help 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 but the more you clean them, the better your range will perform.
A pan boil out is a simple process where water, and fryer cleaning/degreasing agents are put into an empty fryer and left to boil. The boiling will clean the inside of your fryer, the fryer baskets and utensils. It will boil and break down the baked-on carbon and grease build-ups.
By following these cleaning procedures, your frying range will continue to 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.
➡️ Combine warm water with a mild detergent in a bucket and clean 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 a 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.
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.
Follow the instructions below:
❌ NEVER leave the range unattended.
➡️ 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 it’s 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 a filtration system built into your frying range, tape over the return pipe with aluminium tape so water cannot get in.
➡️ With water, fill the pan up to the maximum oil level and add 250g Ceres Deep Fryer Cleaner & Restorer (unsure how much to use? Click here). 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 or a light scrape with the glass scrapper, which should dislodge any of the last remnants of carbon.
➡️ Get a bowl of water, rinse the pan with cold water and wipe down with a dry cloth and make sure the pan is dry.
➡️ As a protective measure, pour some old oil down the filter pipe to drag any water out.
➡️ Refill pan with oil and pop the lid back on the pan.
For more detailed pan cleaning, go to our hands-on section.
This process might seem lengthy but cleaning a pan down like this gives you the opportunity to check the condition of the pan itself, so have a good 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.