At the end of the day drain the hot filtered cleaned oil into a large aluminum rondo over night. This way the oil is not in contact with pilot light heat over night. Make sure the storage container is aluminum as it attracts the super fine particles and attracts the sludge to the bottom.
Nice! A place I worked at had a 3-bay fryer that had a pump, and a metal box with rollers that you would pump the old oil into. You'd let the oil cool, take it out to the oil disposal tank, lift and pour. Prior to that, it was all manual. It was always a little scary to pick up the container full of hot oil: one little slip, and you could get burned. Out of curiosity: do they still make 3M pads? We used those on the inside of the fryer on the dark areas. It did a decent (but not perfect) job of loosening the stains. One more thing: we used solid white shortening back in the early 80's, so I was glad to see the vegetable oil. Probably a lot better on the arteries.
Hey chef! I learned your technique and it helped a lot! Thanks! One of my fryers at work was not regularly cleaned and the sides have a thick layer of old oil that I can't get off. I've tried degreaser, elbow grease, and metal brushes/scrapers but it ain't coming off. Any idea of how to to clean it?
I’ve had similar situation before too and I used stainless steel grill scraper to scrape off the stubborn old oil. Once it comes off, spray with degreaser, leave for 3-5 minutes, then use metal brush and water to clean it. Hopefully it’ll help!
Perdón por no hablar inglés 😊 pero lo que usted necesita es un raspador de filo y un químico llamado rosa cautica luego de rascar el aseite grueso apliquele la rosa cautica y déjala trabajar por unos minutos y luego podrá limpiarlo todo con mucha facilidad 🎉
Not sure which is worse cleaning the flat top or the fryer. Flat top takes more muscle especially if you opt for vinegar and water like i do rather than heavy chemicals. I know its rinsed at the end up it still sketches me out to put degreaser on a stove that directly contacts the food for long periods of time. Even after 3 years of cooking in restaurants it doesnt really get easier like everything else.
Heavy duty degreaser. Spray on and let sit for a few minutes then scrub at it with a metal scratch pad. You can also use a metal scraper to get a lot of it off.
One time a was at a mcdonalds and an employee slipped on the floor and he tried to stop his fall by grabbing the nearby counter but his hand slipped and his ENTIRE hand and arm went straight into the deep fryer. he pulled it out instantly once he got up. he didnt seem to be in any pain which was weird. The staff called 911 and I didn't see the aftermath but WOW
Thank you for the information! I have questions... If I want to store my deep fryer do I grease the inner part with oil and leave it? Or do I just clean it and leave it alone with no oil? I plan on not using it for anywhere from 3-12 months.
Hi there! Do you let the fryer air dry before adding the oil? I can imagine the oil popping a lot if too much water left in the fryer ? Thanks So much for Sharing
the oil will generally stop around the angled stainless steel surface. if using lard after cleaning. ill throw the lard in the fryer with gas at its lowest and it'll fully melt the next day. unfortunately this is the routine of changing deep fryer. sometimes you change it 1-2 times a week, depending how much flour based food you fry. the most busy, more often you need to change it. obvisouly you should change it if the oil been black black black and your food is coming out too dark. remember lard have a higher and longer boiling point( i think thats how they say it english). vegetable oil is by far the weakest and will turn black after a day or even less. and for asian restaurants, vegetable oils cant handle the type of food we deep fryer. thats why any muslims or vegans looking for breaded shrimps or vegetable spring rolls, because you cant have pork or meat. you eating the wrong type of food. 90% of chinese restaurants all used lard(pork oil)
The foaming is from the hot boiling water, after leaving the boiling water for 20 minutes, all the old oil and grease gunk will come off (the foaming that you see). Then, drain the hot water, use the soap to help clean it out even more.
Hello. Thank you for the video…. Question, how often is oil supposed to be changed? Also can you please share the best oil to use, i was unable to catch the name when you showed it.
You need to be wearing PPE. Goggles, rubber boots, plastic apron, heavy duty rubber gloves and utmost important proper respirator one for commercial purposes.
Do you ever use a product like burn out or other soap for burning out the fryers? If so, how do you keep them from boiling over? Also, have you found a good product for Removing the carbon buildup?
i have a product i think will work, but i am at home and do not remember the name of the product, it is very very strong and that is what we are using it for right now for cleaning some parts on a machine " heat tunnel " we were using grill spray to lube the chains and it started building up carbon and making the chains sticky so we put the chains in a 5 gal bucket and in no time at all had the chains like new again without scrubbing or brushing them, i am sad i do not know the name we get it from either eco labs or sysco, i can find out on Monday if i have a way to get back to you, we are using the stuff straight but it is made to be added to water or should say water is suppose to be added to it, it is a very high grade of degreaser it looks like water but thicker we get it is a 2 1/2 gal jug ( Oasis ) the name is something like that
this is the second video i seen today i am applauded at how dirty these are, The fryer should never be this dirty at all. You people should clean them weekly not yearly wtf
@@jweezy8750 I uploaded a video on how we dump the oil and how we clean. The video is 16 minutes I don’t know how to edit to make it shortly but ima find out how. If u can watch it and let me know what you think.
@@cheftriplez9110 I’ve uploaded a video on how we change the oil. It’s a bit long but you can always fast forward. You should watch it and let me know what you think
Looks horrible you should be using a food safe degreaser with a stainless steel scrubber, along with a green scratch pad, your making this 20 times more difficult than it needs to be I would start by removing the oil completely, then take away the grates and basket hangers to be washed along with the baskets, then I scrap all loose crumbs with a rag to the bottom, and then start spraying food safe degreaser and scrubbing, any carbon build up you can get with a flat head or a chisel and then use the green scratch pad for stains on the stainless that won't come off with the metal scrubber. Then I use a shop vac and hook for the crumbs and gunk, then I use enough water to just cover the elements and heat to 350 for 10 min, drain and then the elements will look like what he did then you take the green scratch pad to it or a new grill brick if it's bad and won't come off with the scratch pad. You then get the outside and the inner door the same way. I also use the shop vac when I open the valve and suck out any extra water or crumbs. Then I use my Same tools to clean the rest of the basket hangers and the grates. Put it back together and add new oil. I could make both of those fryers brand new in 30 min or less..
Full of shit and burnt on carbon. I would never serve my customers food from a fryer like this. That black carbon will flake off at high heat and will fall into the oil. Have you ever noticed you bought fries and there are small black pieces in there? That's the dried up carbon from the fryer which has probably built up from years of neglect. Sorry but it's true peeps
This guy is so nice and cool, replies to every comment even if they’ve been repeated even after the video was posted a year ago
Thank you, thank you for stopping by at my video!
This video was super helpful. Thank you!
Working hard! Good video!
Very satisfying video!
At the end of the day drain the hot filtered cleaned oil into a large aluminum rondo over night. This way the oil is not in contact with pilot light heat over night. Make sure the storage container is aluminum as it attracts the super fine particles and attracts the sludge to the bottom.
Very informative. Excited for the next video
Thanks!
Thank you for ur time
i enjoy watching your video pls keep uploading and thankyou so much
Thank you sir!
Nice! A place I worked at had a 3-bay fryer that had a pump, and a metal box with rollers that you would pump the old oil into. You'd let the oil cool, take it out to the oil disposal tank, lift and pour. Prior to that, it was all manual. It was always a little scary to pick up the container full of hot oil: one little slip, and you could get burned. Out of curiosity: do they still make 3M pads? We used those on the inside of the fryer on the dark areas. It did a decent (but not perfect) job of loosening the stains. One more thing: we used solid white shortening back in the early 80's, so I was glad to see the vegetable oil. Probably a lot better on the arteries.
Thank you for the input, it really good advice!
My kitchen never dose this
Thanks for posting. Just a friendly reminder not to let the hose be submerged. Gotta prevent back flow in your water lines.
Thank you Chef!
Your wellcome, thanks for stopping by at my video!
Thanks!
looks great!!
Thanks!
Good and clean job 👍
Thanks for support!
Where do you get the pupe to screw into the oil drainer
I am India used for caustic soda best option dust cleaning Chimney cleaning
What kind of plants do you use
Hey chef! I learned your technique and it helped a lot! Thanks! One of my fryers at work was not regularly cleaned and the sides have a thick layer of old oil that I can't get off. I've tried degreaser, elbow grease, and metal brushes/scrapers but it ain't coming off. Any idea of how to to clean it?
I’ve had similar situation before too and I used stainless steel grill scraper to scrape off the stubborn old oil. Once it comes off, spray with degreaser, leave for 3-5 minutes, then use metal brush and water to clean it. Hopefully it’ll help!
Perdón por no hablar inglés 😊 pero lo que usted necesita es un raspador de filo y un químico llamado rosa cautica luego de rascar el aseite grueso apliquele la rosa cautica y déjala trabajar por unos minutos y luego podrá limpiarlo todo con mucha facilidad 🎉
Goated video thank you boss
Thanks for support!
Great way to clean things. Please clean the inside panel door of the fryer as well! You want it to be clean too.
Good input, thanks!
Not sure which is worse cleaning the flat top or the fryer. Flat top takes more muscle especially if you opt for vinegar and water like i do rather than heavy chemicals. I know its rinsed at the end up it still sketches me out to put degreaser on a stove that directly contacts the food for long periods of time. Even after 3 years of cooking in restaurants it doesnt really get easier like everything else.
Thanks for your sharing!
Any suggestions for built up grease behind a restaurant fryer like what would break down old tough built up grease that's like rubber
Heavy duty degreaser. Spray on and let sit for a few minutes then scrub at it with a metal scratch pad. You can also use a metal scraper to get a lot of it off.
Please make video on service of these fryer!
Good input, thanks!
Where can I find the hose you used to spray down the fryer ? Great tool
You can find at menard or lowes,
One time a was at a mcdonalds and an employee slipped on the floor and he tried to stop his fall by grabbing the nearby counter but his hand slipped and his ENTIRE hand and arm went straight into the deep fryer. he pulled it out instantly once he got up. he didnt seem to be in any pain which was weird. The staff called 911 and I didn't see the aftermath but WOW
Thx bro I will doing this Friday
Also I subbed
Thanks! Have fun.
Lol. Fryday!
❤️❤️❤️
Great video
Thanks!
Wish i watched this before leaning through trial and error. Hahah still a great video! Thanks for the info
Thanks for stopping by!
Hello chef am a professional kitchen steward I like your videos good information
Thank you for support!
Chef do you have to heat up the oil a little bit to get it to drain easily? That’s what I was told.
I normally don’t heat up the oil. Other people may have different methods though.
7:01 it is ... Acceptable...
Chef what kind of hose are you using to rinse it? Is it hooked up to the kitchen sink or a faucet?
I use the flexible (expandable garden hose, bought from Menards) and attach it to the mop sink faucet.
@@cheftriplez9110 thanks!
You’re wellcome
Thank you for the information!
I have questions...
If I want to store my deep fryer do I grease the inner part with oil and leave it? Or do I just clean it and leave it alone with no oil?
I plan on not using it for anywhere from 3-12 months.
Just clean and leave alone without oil, you can cover the top with aluminum foil, so the dust not going inside the deepfryer
@@cheftriplez9110 Thank you very much!
Your wellcome.
Good job dear 👏
Thanks for support!
Hi there! Do you let the fryer air dry before adding the oil? I can imagine the oil popping a lot if too much water left in the fryer ? Thanks
So much for Sharing
Yup, l used dry towel to make dry quikly! Thank you for support!
Instructions unclear: I blew up my house.
how often should you clean and change oil of commercial deep fryer please reply
One time a week if my restaurant.
Do you filter and reuse your oil? If so how many times?
Every week l change oil, l replace new oil, thanks for support
Where do you dump all the old oil? 1:37
Behind the restaurant building we have old oil dump!
What’s the soray liquid that you use to remove the grease?
it's Array deep fat fryer degreaser.
How often do you clean your fryer??
Every week
Chef, what is the degreaser that you used?
Heavy duty Degreaser you can get from GFS if you live in the USA
Excellent video! Your guide transforms fryer cleaning from a chore into a breeze. Check us for high-quality Henny Penny fryer spare parts.
how often is the deep fryer cleaned like that?
Every week, if really busy every 5 day, thanks for support!
How long is the fryer to be cleaned and oil replaced?
Around 30 minute
@@cheftriplez9110 I think Luxiian was trying to ask
How often fryer should be cleaned and how often oil should be replaced?
Oo l got you, thanks! Average l changed every week!
Hi my friend
Also, how often would you recommend doing this?
Every week, l used this fryer everyday
@@cheftriplez9110 Thank you. This is very helpful
You’re wellcome
Where can I buy this degreaser from? Can I get it in the uk?
I got this from gfs delivery food company, l’m not sure about uk area, but thank you for support!
After 36 years I went back into cooking I was there about a month now cooks are sweeping and mopping no
I notice that you mentioned that you change your oil once a week.
Just wondering how many litres of oil per tank?
Thanks
1 ,5 jar alitle bit more
@@cheftriplez9110 what is 1.5 jar?
When you deep fry fried chicken, there’s so many crumbs at the bottom :( it’s like dark chocolate
1 jar is 35 lbs oil, so l fill up the fryer around 50 lbs oil, around 25 liter probably
the oil will generally stop around the angled stainless steel surface. if using lard after cleaning. ill throw the lard in the fryer with gas at its lowest and it'll fully melt the next day. unfortunately this is the routine of changing deep fryer. sometimes you change it 1-2 times a week, depending how much flour based food you fry. the most busy, more often you need to change it. obvisouly you should change it if the oil been black black black and your food is coming out too dark. remember lard have a higher and longer boiling point( i think thats how they say it english). vegetable oil is by far the weakest and will turn black after a day or even less. and for asian restaurants, vegetable oils cant handle the type of food we deep fryer.
thats why any muslims or vegans looking for breaded shrimps or vegetable spring rolls, because you cant have pork or meat. you eating the wrong type of food. 90% of chinese restaurants all used lard(pork oil)
How to properly dispose this water with oil&grease in the pail
We dispose all used oil and grease in a provided grease disposal bin for the restaurant.
You forgot the inside of the door:)
You’re right, thanks
Where can I get that water pressure from please????
From menard, lowes or home depot
@@cheftriplez9110 would
You be able to share a link please?
Great! ... now how do you clean your arteries of this too?
Right. That is a good question 😄
what's with the foaming....soap was not clean out?
The foaming is from the hot boiling water, after leaving the boiling water for 20 minutes, all the old oil and grease gunk will come off (the foaming that you see). Then, drain the hot water, use the soap to help clean it out even more.
Did you just spray that grease remover into oil
That’s what I was thinking. I thought you drained first and then cleaned it.
Hello. Thank you for the video…. Question, how often is oil supposed to be changed?
Also can you please share the best oil to use, i was unable to catch the name when you showed it.
I changed one time aweek, l used vegetable oil only, oil expensive now!
where to throw the water in the pail that you used to washed and rinse
Outside the greese oil trunk!
is greese oil trunk and grease trap the same? forgive me for asking..
No is different! No problem!
mantap mas tetap semangat
Thank you mas bro!
jangan lupa pake masker om..
asap dari grease cleaner bahaya bgt buat paru* 🙏🏻
Betul de, sering2 minum susu!thank you!
You need to be wearing PPE. Goggles, rubber boots, plastic apron, heavy duty rubber gloves and utmost important proper respirator one for commercial purposes.
Thanks for input!
Do you ever use a product like burn out or other soap for burning out the fryers? If so, how do you keep them from boiling over?
Also, have you found a good product for Removing the carbon buildup?
I’m just use water until boil, no soap, thanks for stopping by
Fill the fryer basket with ice and keep it over the fryer during the boil out
i have a product i think will work, but i am at home and do not remember the name of the product, it is very very strong and that is what we are using it for right now for cleaning some parts on a machine " heat tunnel " we were using grill spray to lube the chains and it started building up carbon and making the chains sticky so we put the chains in a 5 gal bucket and in no time at all had the chains like new again without scrubbing or brushing them, i am sad i do not know the name we get it from either eco labs or sysco, i can find out on Monday if i have a way to get back to you, we are using the stuff straight but it is made to be added to water or should say water is suppose to be added to it, it is a very high grade of degreaser it looks like water but thicker we get it is a 2 1/2 gal jug ( Oasis ) the name is something like that
@@StarEmojiswhy do you do that?
@@wadeross6311 keeps it from boiling over
Up
I was worried about your bucket melting
I change oil when early morning, before oil used so not gonna melt your bucket!
this is the second video i seen today i am applauded at how dirty these are, The fryer should never be this dirty at all. You people should clean them weekly not yearly wtf
Thank you for input!
What about deep cleaning the tubes from black carbon buildup 😮
I mean, there’s a health code violation or two in there
🤣🤣🤣
You overfilled that water big time, you missed the shot of it spilling over the sides
Thanks for input!
Just call FILTA fry in San Diego California we are the best in the USA
Can you come to Kansas City and clean my fryers they won’t drain and management makes me spent so long every night trying to filter them!!!
I will someday!
@@cheftriplez9110 I’m trying to upload a picture on how we filter the oil and how we clean the fryer but trying to get a dirty fryer.
@@jweezy8750 I uploaded a video on how we dump the oil and how we clean. The video is 16 minutes I don’t know how to edit to make it shortly but ima find out how. If u can watch it and let me know what you think.
@@cheftriplez9110 I’ve uploaded a video on how we change the oil. It’s a bit long but you can always fast forward. You should watch it and let me know what you think
The outside is not clean.
Than you for the input n thanks for watching!
You would have less of a job if you cleanred this more frequently!
Thanks!
Looks horrible you should be using a food safe degreaser with a stainless steel scrubber, along with a green scratch pad, your making this 20 times more difficult than it needs to be I would start by removing the oil completely, then take away the grates and basket hangers to be washed along with the baskets, then I scrap all loose crumbs with a rag to the bottom, and then start spraying food safe degreaser and scrubbing, any carbon build up you can get with a flat head or a chisel and then use the green scratch pad for stains on the stainless that won't come off with the metal scrubber. Then I use a shop vac and hook for the crumbs and gunk, then I use enough water to just cover the elements and heat to 350 for 10 min, drain and then the elements will look like what he did then you take the green scratch pad to it or a new grill brick if it's bad and won't come off with the scratch pad. You then get the outside and the inner door the same way. I also use the shop vac when I open the valve and suck out any extra water or crumbs. Then I use my Same tools to clean the rest of the basket hangers and the grates. Put it back together and add new oil. I could make both of those fryers brand new in 30 min or less..
Thanks for the input!
So true
Full of shit and burnt on carbon. I would never serve my customers food from a fryer like this.
That black carbon will flake off at high heat and will fall into the oil.
Have you ever noticed you bought fries and there are small black pieces in there? That's the dried up carbon from the fryer which has probably built up from years of neglect.
Sorry but it's true peeps
And the reason why we deep clean on a weekly basis.