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PAN CLEANER CHALLENGE – RUDDINGTON FISH BAR

Reading Time: 3 minutes

WITH THE LAUNCH OF THE CERES DEEP FRYER CLEANER & RESTORER (A MOUTHFUL, RIGHT?), WE WANTED TO MAKE SURE THAT WE TESTED IT THOROUGHLY.

Is there anything better than a good old cleaning challenge? For full transparency, you will find how we conducted the boil outs below.

If you have any questions, don’t be shy, ask away.

What Demetri says:

“When Stelios explained what he was up to, my biggest concerns were would it be corrosive or would there be any health issues from inhaling it. The safety of any chemical is the first thing we look at, especially if we’ve not used it before. We spoke to Stelios and he answered all those concerns with the facts and explained how the Ceres Deep Fryer Cleaner & Restorer does not contain any caustic soda, so I was pleased to proceed. 

“I must admit I was really impressed with the result; the pans have never looked better. We do have a rigorous cleaning schedule every night and we have done a general degrease of them but we hadn’t gone to the extent we did with Stelios. Loads and loads of carbon came off, it’s surprising how much can build up over a short period of time.

“I knew what I was expecting as I have boiled pans out before – a boil out will always get off carbon that you can’t get off with a normal clean – but the amount of carbon removal exceeded my expectations. 

“Now we’ve broken the horse’s back it will certainly be a lot easier to stay on top of cleaning the pans and we’ll do it, say, every three months or every six months. The staff have seen how to use it and seen the results too so they are more confident now and it won’t be such a one-man job for me.”

Photos

PAN CLEANER CHALLENGE - RUDDINGTON FISH BAR
PAN CLEANER CHALLENGE - RUDDINGTON FISH BAR
PAN CLEANER CHALLENGE - RUDDINGTON FISH BAR
PAN CLEANER CHALLENGE - RUDDINGTON FISH BAR

Introduction

Frying RangeD.O.BPan Metal
Kiremko2015Stainless Steel Chip Pans & Mild Steel Fish Pans

This frying range, although not overly old, has been worked very hard. The entire range is spotless, but the fish pans had a moderate build-up of carbon, and the stainless-steel chip pans had a large amount of carbon build-up. 

This model of Kiremko chip pan holds a lot of liquid, so I knew we would have to increase the dosage because of the increased water, but also because these pans are very powerful and deal with a lot of starch.

Process

We emptied all of the oils 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 fill line. We couldn’t plug the return pipes of the filtration system so we used aluminium tape. We set the thermostat to 102C°, and after 60°C we added 400g of Ceres Deep Fryer Cleaner and Restorer to each chip pan and 250g to the fish pans 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 would drop the temp 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, we would scrub lightly with a scraper 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. 

The main difference with this range and others is that these chip pans have heat exchangers going through them, which presents a multitude of issues. Access is the main one; you cannot get your hands into the hard areas to scrub the carbon off. If you look at the heat exchangers you’ll see they have holes and without regular cleaning these holes hold a lot of carbon, moisture and dirty oil. To clean these, we used a series of brushes to get into the difficult to reach places. We will write some of the tips we used to make these cleaning jobs easier and faster in due course.

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 them with oil and got up to 120°C before dropping through the filtration system and a fresh filter pad.

Conclusion

It is clear to see from the photos that a significant difference has been made to these pans. The fish pans had zero carbon on them after cleaning and the chip pans had about 10% left in the hard to reach areas. 

With regular cleaning routine, this will get cleaner and cleaner.


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