“I’ve only boiled out my pans before using soda crystals and it was horrendous, it didn’t work and we had to boil them three or four times and it took the entire day. So when Stelios got in touch I was thinking is it going to be another wasted day? I was a bit unsure if it was going to be effective or not but, boy, was I wrong.
“When I tested soda crystals we were at it all day, but with Ceres Deep Fryer Cleaner and Restorer it was 10 to 20 minutes at the most and the carbon was coming off in sheets. Then we drained the pans and wiped the bottom and it just all came off, it brought the pans back to new.
“Stelios showed us a really good way of flushing through as well which we weren’t using before. His technique is really efficient.
“Moving forward, we’re going to try a boil out every four to six months at least. Our pans aren’t dirty but there is carbon build-up, and since cleaning them we’ve found the burner is much better. The blanching pan is a lot faster, which means we’ve cut our cooking times down by 10-20 seconds so that’s great from a customer service side of things. We’ve noticed the oil gets warmer quicker and we’ve not changed anything else, just cleaned the pans. That’s money in the bank!”
|Frying Range||D.O.B||Pan Metal|
David’s frying range is relatively new, but he keeps it in immaculate condition. Because of this we decided to only use 100g of Ceres Deep Fryer Cleaner and Restorer per pan.
He is of the opinion that he’s spent more than £60,000 on a frying range so not only wants it to last as long as possible in optimum condition, but also wants his fish and chips to remain free of any taints from carbon and off flavours.
We emptied all the oil via the inbuilt filtration system and popped them into empty oil containers.
We filled up all the pans with water, going above the minimum oil line that the manufacturer recommends but not close to the maximum line. We plugged the return pipes of the filtration system to reduce the amount of water and steam build up. We set the thermostat to 102°C, and after 60°C we added 150g of Ceres Deep Fryer Cleaner & Restorer to each pan of water and gave the water a good stir with the spider.
It is crucial to note that we never left the range, not even for a minute, because a minute becomes another minute. This job needs to be hands-on.
We didn’t want the foam to overspill, so if we saw the foam rising we dropped the temperature to 99°C.
All the pans had a 45 minute boil and a 15 minute rest period after turning off the gas. We then discarded the water one pan at a time and, as we went lower, scrubbed lightly with a flexible scraper (not sharp) and a non-scratch stainless steel scouring ball. The carbon and ‘oily’ deposits fell away with a bit of elbow grease as the boil and solution softened it.
We then took out the filter tray and placed a large gastronorm tray under the filter pipes before opening all the valves and emptying the tiny amount of water left behind. We used a Ceres Super-Absorbent Cloth to wipe up all the moisture then, using a little of the oil from the containers we saved earlier, rubbed it into the pans with the Ceres Super-Absorbent Cloths.
Note, pump some oil into the pan from the filtration – this pushes out moisture that may have accumulated – but leave the valve open so the oily watery residue falls into the gastronorm.
After this, we closed the pans, filled up with oil and got up to 120°C before dropping through the filtration system and a fresh filter pad.
This was an impressive range to be honest. As mentioned above in the introduction, it was spotless and didn’t have a blemish on it.
In my view and the client’s, we caught this early and we halted the formation of carbon before it managed to thicken.
We did rub a little Ceres Deep Fryer Cleaner & Restorer on the welds and on a few stubborn spots – the hard bit about cleaning the chip pans is getting into the hard areas in the cool zone.
I will say that I think we should have used 250g of Ceres Deep Fryer Cleaner & Restorer as that would have loosened the carbon around and on the welds.