Cleaning a Deep Fryer – A Guide for Professional Kitchens

Why is cleaning so important?

The fryer is the heart of many fast-food restaurants and large kitchens. Keeping it clean has three major benefits:

Better taste: Food residues (carbon) in the oil give a burnt aftertaste to the food.
Economy: A clean fryer uses less energy, and the oil lasts longer if it is not contaminated by old residues.
Hygiene & Safety: You reduce the risk of bacterial growth and grease fires.

⚠️ SAFETY & EQUIPMENT

Protection: Always use chemical-resistant gloves and safety goggles.

Warning: Make sure the fryer is cool (around 40–50°C) before you start. Never pour water into hot oil!

Metode 1: Daglig Vedligeholdelse

Velegnet til daglig aftørring, når frituregryden ikke er meget beskidt.

Køl af: Sørg for, at olien er kølet ned til ca. 40–50°C (ikke helt kold, da den bliver tyktflydende, men ikke varm nok til at brænde).
Tøm: Tøm frituregryden for olie via bundventilen. Si olien, hvis den skal genbruges.
Rens: Tør olierester og krummer fra bunden med en fnugfri klud eller papir.
Vask tilbehør: Kør friturekurvene i opvaskemaskinen.
Spray: Påfør grillrensemiddel (f.eks. Grillrent Extra) på indersiden af karret og varmeelementerne.
Skrub: Fordel midlet med en svamp eller børste. Lad det virke i et par minutter efter flaskens anvisning og skrub derefter snavset væk.
Skyl & Tør: Tør grundigt med papir og skyl efter med vand. Vigtigt: Tør helt!

Method 2: Deep Cleaning

For heavily soiled fryers where fat is burnt onto the heating elements, this is the most effective method.

Prepare: Empty the fryer of oil and scrape off loose food residues.
Fill & Boil: Fill with water to the MAX level. Add cleaning agent (e.g., Suma Grill D9). Start on low heat.
Simmer: Let the water simmer (do not boil vigorously!) for 15–20 minutes. Warning: Keep an eye on it so it doesn’t foam over.
Scrub: Turn off, drain the cleaning water, and scrub the remaining residues while the vat is still damp.
Rinse & Dry: Rinse thoroughly with clean water to remove chemicals. Note! Even a drop of water in new oil can cause an explosion.