Found in practically every type of operation — from bars and burger joints to white-tablecloth restaurants — fryers are among the most ubiquitous types of foodservice equipment.
CFESA recommends operators take these few simple steps to ensure that their fryers keep operating properly.
For all Fryers:
- Do not start a fryer without oil.
- Check all areas for grease leaks.
- To remove caramelized oil deposits, perform regular boil-outs of the fry tank according to manufacturer's guidelines.
- Keep controls clean and free of grease buildup.
- Check thermostat and hi-limit probes for leaks.
- Inspect all probes for cleanliness. A dirty probe can provide incorrect temperature readings, resulting in poorly cooked foods.
- Replace broken knobs as soon as possible. A broken knob can result in a unit over- or under-cooking food or even result in a fryer being left on overnight.
- For electric fryers, check the power cord and connections.
- For gas fryers, check the pilot light regularly to make sure it is maintaining a proper flame.
For additional service tips, visit the CFESA website.
