Keep Fryers Clean

Cleaned and free of carbon

Ensure all soap residue is flushed out

Rinse and dry vats thoroughly 

It's the simplest form of filtering   

Done whenever floating particles are present

Skim out anything before it burns 

Remove oil, add water and fryer cleaner 

Boil until stuck-on grease & grime comes off

Rinse thoroughly to remove all residue

Remove all sediment accumulated in the fryer

Keeps operational costs down 

Minimum of five minutes per fryer vat  

Cover between frying cycles 

Reduce exposure to oxygen, moisture & light

Keeps foreign materials out of the fryers

Remove food from the fryer first 

Set it aside and then add salt & seasoning

Calibration ensures proper temperature  

Reduces your cook time 

Gets quality food to customers more quickly

Soapy appearance with an unpleasant smell

Darkens in color and the food taste poorly 

Inability to reach frying temperatures without smoking

Use a log sheet to keep track of oil

Filter, change, top off, dump or no service