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ceres deep fryer cleaner, charlie collins, frydales, florigo

What Charlie says:

“I have to admit I was a little cynical at first, I’ve used soda crystals before and they didn’t really do a lot and, to top it off, I have very old, carbon-filled pans so I wasn’t expecting miracles. 

“I was surprised by the results. I use liquid oil and there was a layer of plastic-like material on my pans called polymerisation. The cleaner managed to get rid of that and some carbon so, for very old pans, it made a significant difference. 

“To get the best results I am now going to have a regular cleaning and maintenance schedule. Stelios showed me an easier way to do it, it probably took me an hour and a half to two hours and that was for all five pans, so it was a big job but now that the heavy layer is taken off it wont take as long. 

“My oil is lasting much longer since I’ve cleaned the pans and I think where the probes had a carbon coating round them they weren’t reading accurate temperatures all the time. Clearing those probes with this has lead to a more stable temperature. 

“Overall, the Ceres Deep Fryer Cleaner is far more effective and just quicker at doing the job.”


About the job

Frying RangeD.O.BPan Metal
Florigo2007*Stainless Steel & Mild Steel

We knew this would be a challenging frying range to tackle, it has had a few owners over the years, and it has been worked pretty hard.

Being an old frying range is already a challenge, but it has used multiple different oil types which create different kinds of polymers on the metal. Charlie and I agreed early on that this would need another go at some point.

If you want to remove carbon and polymers you have to do it in phases, especially if you don’t want to harm the metals.

Our Method

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 250g of Ceres Deep Fryer Cleaner 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.

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