This will cover how to filter a commercial deep fryer for daily use. After using the deep fryer, every section that has been used has to be filtered. This should be done twice a day, at the end of every shift. Once for the day shift and once for the night shift. Three times if the restaurant is open 24/7. It is very important that this is done daily. Skipping a filter can make the next filter way harder than what it needs to be, and even cause short term or long term damage to the deep fryer. It will also make any food cooked in it taste bad/funny.
There are some important tools that are needed for cleaning and filtering the deep fryer before it can be safely filtered:
- High temperature resistant deep fryer brushes.
- Getting atleast 3 brushes with different shapes on the end of them will make cleaning the deep fryer easier and a lot quicker. The three needed are the “L” shaped, straight, and looped fryer brushes. They will look this way on the ends where the brush is.
- Deep fryer gloves.
- These are necessary in order to handle some of the hot metal areas heated by the oil, and to prevent unnecessary burns for grease splashes.
- Safety glasses/goggles.
- A heat resistant apron.
- Magnesol
- This is used to purify the oil and extends its life cycle.
- Deep fryer hose with the nozzle.
1. Grab all of the tools (deep fryer apron, brushes, magnesol, hose, safety glasses) for filtering/cleaning the deep fryer. Put on the apron and safety glasses.
2. Take the frying baskets out of the section that is going to be filtered. Set them in another section to the right or left of that section. One of the frying baskets can be set up to hang above the oil to rest the brushes and hose nozzle into when they aren’t being held. The nozzle can be secured unto the basket handle to prevent it from falling out. It shouldn’t ever face anyone, and it should always face down in the direction of the oil at all times.
The other end of the hose will attach to the inside of the deep fryer behind the doors at the bottom on the front side. This is where the filter pad and pan are located. It should be pushed and connected securely into the deep fryer before the filtering starts. If it isn’t, then the grease can run out and all over the floor, instead of in the pan, when the filtering starts.
The hose will “click” into place when it is connected properly.
3. Pour magnesol into the oil of the section that is about to be filtered. The amount used should be about half a pound of magnesol. Pour it close enough to the oil that it won’t leak into other sections of the deep fryer that are in use. This section of the deep fryer needs to be turned off at this point.
4. After the magnesol is poured, put on the deep fryer gloves and grab the loop shaped brush. Dip it in the oil and use the brush to clean the inner side walls of the deep fryer section that is being filtered. There is a cage-like plate in the oil that rests on top of the heating pads. Use the L shaped brush to latch unto it and lift it out of the oil. It can be set up vertically on the left side inner wall of the section that is being filtered, so it is out of the way. Use the loop shaped brush to clean the heating pads inside the oil.
5. Open the doors to the front bottom portion of the deep fryer if it hasn’t been done already. Attach the hose to the connection inside of it if it hasn’t been hooked up yet. Make sure the section that is being filtered is clearly off. This is very important. Make sure the filter is secured correctly in place underneath the deep fryer.
6. After the inside has been scrubbed with a brush, the door opened, and the hose connected, make sure everything is tightened (specifically every place where oil can leak through while it is draining) inside the doors. The doors will stay open at this point.
Inside will be levers that can be pulled that will each do different things. One will be for draining the oil from inside of the commercial deep fryer into the pan and filter pad at the bottom of the commercial deep fryer. This is the one that needs to be pulled.
On ours, this lever is blue.
Pull this lever down slowly and the top portion will begin to drain. Make sure the lever is the one directly below the section that is being filtered. If it isn’t, then the wrong section can end up draining.
There will be atleast two other levers. One of the levers should be right beside the attachment for the hose. This makes the oil, after it is drained to the filter at the bottom, run through the hose, which can be aimed back into the emptied section to help flush and clean it.
This lever is yellow on our deep fryer.
Another lever can be pulled to rinse out the whole inside inner part of the section that is being drained using the oil that has been drained from the top to the bottom pad. It also filters the oil and cleans it after it is pulled.
This lever is red on our deep fryer.
Never activate the red and yellow levers at the same time.
7. After the inside of the section being filtered is drained, the deep fryer hose can be used by activating the yellow lever to flush out any debris at the bottom of the now drained section.
The brushes can be used to further clean the inside, brushing off the heating pads, and guiding the crumbs to the center area where the hole everything drains into is located. The end of the L shaped brush and the straight brush can be used to unclog the hole if needed.
Keep using the hose and brushes until the entire inside has been thoroughly cleaned of all food, crumbs, and debris.
8. Shut off the lever for the hose when done, and secure the hose back to the frying basket along with the brushes. Pull the red lever to finish the filtering process. This lever will cause the oil from the bottom in the filtering pad to shoot from the bottom section being filtered, in the hole in the center where all the debris are being drained into. This will filter and clean the oil. Leave it activated for about 5 minutes.
9. While the red lever is still activated, reactivate the blue lever to fill the filtered section back up with the now filtered clean oil. Once the oil has filled the section, the section can be turned back on. Never turn/have the deep fryer section on when there is no oil in it.
When the section fills back up with oil fully, it will begin to bubble, showing that there is no more oil from the filter pad at the bottom. The red lever can be shut off after this. The blue lever remains as it is. It is basically a valve for keeping or releasing the oil in the section being filtered. If the oil level is less than it was before it was filtered, this is normal. Refill the section back to its previous levels using new fresh oil.
Repeat these steps again for any other used sections of the deep fryer that have to be filtered.
Once all the sections have been filtered and the oil drained out of the filter pad area, the bottom box can be removed. The grease can be scraped into a disposable container or box. After this, the entire box can be sprayed out and cleaned, and the filter pad replaced with a new one. After it is sprayed and cleaned, it needs to be dry before it is placed back under the deep fryer.
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