Were you sceptical?
Yes, I suppose I was, I just wondered how different it could be using a different cleaner.
Were you pleased with the results?
Yes very. To be honest, the pans didn’t look that much different but the reason I was impressed with it was because it stripped back the carbon but didn’t take the pan back to its newest form, which I was kind of expecting. Usually when you take the pan right back to where it’s shiny you have to season it or the product tends to stick for a little while after, but it didn’t take it that far back. So it took away the stuff you didn’t want but left the stuff you did want.
Did it exceed your exceptions?
It did, it looked nice after the clean itself, which is great, but it’s the days afterwards that count. The frying product all this week has been a lot brighter. You always think your product is great, but it’s one of those things we didn’t notice the difference until we’d done it. We didn’t think our pans were an issue until we cleaned them the way we did and then we notched the benefits afterwards.
Do you see yourself having more of a maintenance schedule to maintain your frying range?
100% yes. The range is only 18 months old so we probably became a bit complacent because of that, knowing it’s still a new range. But I’ll clean the pans again this way in three months and if we notice a difference again then it needs to be sooner and we’ll go to two months. If the product is just the same as it is now, we’ll keep it to three months.
It’s another lesson learned.
Martins range is pretty much in tip-top condition, it is a new frying range, and we didn’t think there would be a lot to do. But nonetheless, we wanted to see if there was a benefit of cleaning the pans early on.
As you read above, martin and I were pretty happy with the results, and that’s is what matters. I think with all the pan cleans, we have established that a cleaning routine is imperative.
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.