KEEPING YOUR FRYERS CLEAN: OIL MANAGEMENT IS PART OF THE EQUATION

KEEPING YOUR FRYERS CLEAN: OIL MANAGEMENT IS PART OF THE EQUATION

So just how do you keep your fryers clean? When most people think of cleaning their fryer, their thoughts immediately turn to the actual cleaning process which includes:

  1. Drain the fryer
  2. Rinse gross soil from the fryer
  3. Boil out the fryer with a strong caustic cleaner
  4. Drain the fryer after neutralizing the caustic
  5. Rinse the fryer with mild acid to ensure there is no residual caustic
  6. Rinse the fryer with water
  7. Drain and dry the fryer
frying oil fryer

Pre-Boil Out

frying oil fryer

Post-Boil Out

The process is not complicated but does include steps that may be somewhat dangerous, that is the use of hot caustic, and could adversely affect the environment. The latter being the flushing of the cleaning compounds down the drain. The caustic cleaner is employed because one type of soil that may form on the surfaces of fryers is what looks like dark shellac. This is called polymer and may be formed by both oxidation of the frying oil and through thermal reactions. Polymers, which are also known as polymeric triglycerides, are one of the chemical markers of oil degradation employed by regulatory agencies around the world as an index for oil degradation.

So, one element of a company’s cleaning program should include an oil management program that can enhance frying oil quality by minimizing the rate of polymer formation. As polymer forms, it may plate onto the surfaces of the fryer soiling the surface. Filtercorp’s SUPERSORB® pads remove not only remove solids from the oil but chemical contaminants such as moisture, metals and soaps. These chemical contaminants are known as “Enemies of Frying Oil” which means that they catalyze reactions that damage oil. Most fryer operators look at their oil management program as a means to extend oil life, reduce oil costs and enhance product quality. Several of these operations, however, have reported that once the established their oil management program, they observed that their fryers were cleaner; specifically, that there was less polymer forming on surfaces.  And, in some cases, polymers ceased to form. These operations were able to modify their cleaning programs based on reduced polymer formation.  They were able to adopt more environmentally friendly, that is, green cleaners that were also safer to use. So, a well-designed oil management program using SUPERSORB® can pay additional and unexpected benefits that make your operations not only safer but greener.

By | 2020-11-09T21:55:22+00:00 November 9th, 2020|Categories: CarbonPads, Fry Oil Tips, Frying Oil, SuperSorb Carbon Pads|0 Comments

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