How to Clean a Gas Deep Fryer

Gas deep fryers are essential to any restaurant's food preparation. Gas deep fryers typically operate at an average of 350 degrees F during a day's operation. The foods cooked in a gas deep fryer contain moisture and animal fats, and are often coated with breading. These foods break down the oil's viscosity and unfavorably change the color and flavor of the foods cooked. In addition to daily oil filtration and maintenance, the gas deep fryer needs a thorough cleaning once weekly. The three types of gas deep fryers use tubes, heating elements or a flat bottom to conduct heat.

Things You'll Need

• Metal filter-cone frame
• Paper filter cone
• 5 gallon metal pot
• Narrow heat-resistant brush
• Metal dough cutter or spatula
• Stiff heat-resistant brush
• 1 qt. metal long-handled pot
• Vinegar
• Clean dry cloth

Instructions

1. Turn the gas cock to the pilot-light position and the thermostat off to start cleaning a tube style, element or flat bottom gas fryer. Allow the oil to cool to approximately 150 degrees F. Leave the fryer baskets inside, they will be cleaned along with the rest of the fryer.

2. Place a metal filter-cone frame, with a clean paper filter cone inside, over the top of a metal 5-gallon container. Set this metal container under the drain hole located inside the door of the fryer housing.

3. Turn the handle of the drain cock to the left, allowing the hot oil to flow through the paper filter into the metal pot. If the metal pot becomes full, turn the drain cock to the right to close the flow of oil. Remove the full pot of oil and dispose of it in the used oil tank, or reserve it for further use. Replace the paper filter on top of another empty metal pot, set it under the drain cock and resume the process of draining the oil from the gas deep fryer through the paper filter. If necessary, use the long, narrow, heat-resistant brush that comes with the fryer to clean the drain hole of sediment so the oil can flow freely.

4. Scrape the sides of the gas deep fryer free of sediment build-up using a flat metal implement such as a bakery dough cutter or spatula, and allow the dislodged sediment to fall to the bottom of the fryer. Remove the fryer baskets long enough to scoop out the sediment build-up in the bottom of the gas fryer and dispose of it in the trash can. Clean the sides of the gas fryer, the heating elements or the heating tubes with a stiff, heat-resistant brush. Replace the fryer baskets.

5. Use a metal, 1 qt., long-handled pot to dip oil from the 5-gallon pot to rinse the sediment from the sides and bottom of the gas deep fryer allowing it to flow through the paper filter. Dispose of the used paper filter full of sediment and pour the cooled used oil into the used oil tank.

6. Close the drain cock by turning it completely to the right. Fill the fryer to the oil-limit mark with water and 1 cup of powdered dish detergent. Immerse the fryer baskets into the fryer tank as though you were cooking. Turn the fryer on to 220 degrees F for 30 minutes.

7. Turn off the fryer and allow the water to cool to 100 degrees. Open the valve on the bottom of the fryer tank to drain the water into a metal pot. Pour the water into the sink after it has cooled to room temperature.

8. Close the drain cock and refill the fryer with clear water, add one cup of vinegar and repeat the boiling process to neutralize the detergent still left in the fryer and on the fryer baskets. Open the drain cock, drain the water, allow it to cool to room temperature and pour down the sink

9. Shut off the drain cock and clean and dry the clean gas fryer tank and heating elements thoroughly with a clean cloth.

10. Fill the clean gas fryer with the filtered oil or with fresh oil to the oil-limit mark, turn the fryer to 250 degrees F and allow the oil to heat slowly before turning the thermostat to frying temperature.

Tips & Warnings

• Never use a plastic container to store hot water or oil since it may melt through, leak and cause injury.

• Do not turn fryer to more than 220 degrees F to boil out the fryer since the boiling point of water is 212 degrees F and anything hotter may damage the heating elements.

• Examine the gas connection and line thoroughly for loose connections or rupture each time the fryer is cleaned.

• Seal the metal pot so it doesn't leak as you take it to the oil deposit tank.

References

• The Back Burner: Commercial Fryers: A Buying & Maintenance Guide
• North Dakota State University: Safe Operating Procedure
• Health and Safety Executive: Safety During Emptying and Cleaning of Fryers