Deep Fryer Cleaning

[pipo1000]

Don't know where to post this topic so I'll try it here.

Some time ago I brought a deep fryer from Europe as I like to eat french fries once a week,and McD or KFC fries are not my style.

Anyway, every 15 usings I change the oil, I use only sunflower oil, and clean the whole thing.Those who have a deep fryer will know what will stick to the basket,heating element and the pot after 15 usings.

The fryer I have can be completely dismantled still it is hard labour to get it really clean,probably because I lack the right cleaning products.

So those who have a deep fryer,and clean it from time to time,which is the best product to get it cleaned easily and where do you buy it.

[wana]

boiling water and fairy liquid .......

[smokie36]

Vinegar soaked sponge.

[pipo1000]

Thanks for your answers so far,but maybe this not exactly what I'm after.I can get the the major items clean with the products I have available.

What I'm looking for is that magic product which will clean those small areas that are not reachable for the sponge.Something you spray on,let soak and spray off with water.

[nocturn]

hydrochloric acid?

so you change the oil every 15 weeks? yummy.

[pipo1000]

hydrochloric acid?

so you change the oil every 15 weeks? yummy.

Where did I say 15 weeks?

I said 15 usings,and of course as I eat fries once a week that is coincidental 15 weeks.Oil gets bad from the amount of times it get heated up and cooled down,not from aging.

As I said already I use solely Sunflower oil which is a much higer quality than palm oil,and after 15 usings it still looks pretty clear.

I doubt the place where you eat regulary will change the oil every 15 heatings.

[smokie36]

Thanks for your answers so far,but maybe this not exactly what I'm after.I can get the the major items clean with the products I have available.

What I'm looking for is that magic product which will clean those small areas that are not reachable for the sponge.Something you spray on,let soak and spray off with water.

Spray white vinegar into the corners.....don't you have a spray gun?

<sigh>

[smokie36]

Then refill with water and repeat....

[astral]

Look for oven cleaning sprays.

Not very friendly so do wear rubber gloves,

but should reach the corners other method do not.

An old toothbrush will also help get in those corners.

[notmyself]

hydrochloric acid?

so you change the oil every 15 weeks? yummy.

I agree with hydrochloric acid.

[nocturn]

hydrochloric acid?

so you change the oil every 15 weeks? yummy.

Where did I say 15 weeks?

I said 15 usings,and of course as I eat fries once a week that is coincidental 15 weeks.Oil gets bad from the amount of times it get heated up and cooled down,not from aging.

As I said already I use solely Sunflower oil which is a much higer quality than palm oil,and after 15 usings it still looks pretty clear.

I doubt the place where you eat regulary will change the oil every 15 heatings.

ok then sir, enjoy your fries.

and where is the oil when you are not cooking with it?

[astral]

Where does one buy HCl??

[BigJohnnyBKK]

Before messing around with acid, try the "Mr Clean" type spray, forgot the brand name, maybe Mr Muscle? But of course make darn sure it's very well rinsed, I'd actually use regular dishwashing soap again.

BTW don't you have a helper to do this sort of thing? Bringing in that fryer probably cost a full year's salary for a full-time live-in girl. . .

[BigJohnnyBKK]

Where does one buy HCl??

Yellow Pages

[wana]

Before messing around with acid, try the "Mr Clean" type spray, forgot the brand name, maybe Mr Muscle? But of course make darn sure it's very well rinsed, I'd actually use regular dishwashing soap again.

BTW don't you have a helper to do this sort of thing? Bringing in that fryer probably cost a full year's salary for a full-time live-in girl. . .

staff arent cheaper than deep fat fryers anymore

[giddyup]

What do you do with the old oil? Not down the drains I hope.

[YipYipYa123]

Guess ! Even worse,What do Thais do with their car or motorcycle engine oil ? :-(

[giddyup]

Guess ! Even worse,What do Thais do with their car or motorcycle engine oil ? :-(

What could be worse?

[pipo1000]

Guess ! Even worse,What do Thais do with their car or motorcycle engine oil ? :-(

Selling it to KFC?

[giddyup]

Guess ! Even worse,What do Thais do with their car or motorcycle engine oil ? :-(

Selling it to KFC?

Recycling at it's best.

[pipo1000]

hydrochloric acid?

so you change the oil every 15 weeks? yummy.

Where did I say 15 weeks?

I said 15 usings,and of course as I eat fries once a week that is coincidental 15 weeks.Oil gets bad from the amount of times it get heated up and cooled down,not from aging.

As I said already I use solely Sunflower oil which is a much higer quality than palm oil,and after 15 usings it still looks pretty clear.

I doubt the place where you eat regulary will change the oil every 15 heatings.

ok then sir, enjoy your fries.

and where is the oil when you are not cooking with it?

Not really interested in a lenghty discussion with a known troll,but just for your reference

Deep frying - what you should know

http://www.aak.com/en/ProductsApplications/Food-Ingredients/Food-service/Deep-frying---what-you-should-know/

However I'm confident that you buy 3 liters of sunflower oil at approx 400 Bht and throw it away after frying 1 portion of french fries.

[BigJohnnyBKK]

What could be worse?

Dump it straight into soil where it's sure to get into the groundwater.

At least drains in some places go through some trapping/filters before dumping into the ocean.

Not much better I admit. . .

staff arent cheaper than deep fat fryers anymore

He said he shipped it in from Europe, so could be, but (calc) OK, USD $2000 would be a dam_n expensive one 8-)

But still, just sayin' no reason not to have help for that kind of thing, even if she just came in one or two days a week, shouldn't have to do that sort of stuff yourself unless you actually enjoy it.

However I'm confident that you buy 3 liters of sunflower oil at approx 400 Bht and throw it away after frying 1 portion of french fries.

Just bought sunflower oil at the Lotus Express, 74 baht per litre.

[itishothere]

Slightly back on topic.

I wouldn't use hydrochloric acid. On cheap metal it can be corrosive. And needs thorough cleaning afterwards! At the of the day it is only waste food. A good soak, or the use of an oven cleaner with a fine brush should work.

[nocturn]

hydrochloric acid?

so you change the oil every 15 weeks? yummy.

Where did I say 15 weeks?

I said 15 usings,and of course as I eat fries once a week that is coincidental 15 weeks.Oil gets bad from the amount of times it get heated up and cooled down,not from aging.

As I said already I use solely Sunflower oil which is a much higer quality than palm oil,and after 15 usings it still looks pretty clear.

I doubt the place where you eat regulary will change the oil every 15 heatings.

ok then sir, enjoy your fries.

and where is the oil when you are not cooking with it?

Not really interested in a lenghty discussion with a known troll,but just for your reference

Deep frying - what you should know

http://www.aak.com/e...ou-should-know/

However I'm confident that you buy 3 liters of sunflower oil at approx 400 Bht and throw it away after frying 1 portion of french fries.

Thanks for the link. I would get over whatever you imagine my posting style to be. Either that, ignore me i couldn't care less.

As for throwing away oil, no i dont.

To cook, i use olive or peanut oil, and rarely if ever, deep fry. Were i to deep fry, I would strain my oil after use with a coffee filter, and store it in the fridge (in thailand) or in a cool dark place in other climes.

Heating, light and exposure to oxygen will all help make your oil go rancid if not properly stored.

I would also go about my shopping somewhere that sells sunflower for less than 400 thb for 3 litres.

Regarding the draining and storing of oil, if you are draining and storing your oil as is recommended on any number of deep frying articles on the good old innertube, i would suspect that you would not have the gunk issue and cleaning problems you mention.

If you aren't, well thats kind of unpleasant.

While we are at it, i would love to know how you dipose of your after week (use) 15.

so, take this in the spirit it is offered, or don't. As the locals say, "up to you!"

[wana]

What could be worse?

Dump it straight into soil where it's sure to get into the groundwater.

At least drains in some places go through some trapping/filters before dumping into the ocean.

Not much better I admit. . .

staff arent cheaper than deep fat fryers anymore

He said he shipped it in from Europe, so could be, but (calc) OK, USD $2000 would be a dam_n expensive one 8-)

But still, just sayin' no reason not to have help for that kind of thing, even if she just came in one or two days a week, shouldn't have to do that sort of stuff yourself unless you actually enjoy it.

However I'm confident that you buy 3 liters of sunflower oil at approx 400 Bht and throw it away after frying 1 portion of french fries.

Just bought sunflower oil at the Lotus Express, 74 baht per litre.

i thought he meant a small deep fat fryer a bit larger than a basketball ,those are not very expensive in the big c or home pro

if its a big professional fryer like a restaurant would have ,it doesnt make sense to even turn on such a machine to make french fries once a week

never mind import the machine from europe

[pipo1000]

i thought he meant a small deep fat fryer a bit larger than a basketball ,those are not very expensive in the big c or home pro

if its a big professional fryer like a restaurant would have ,it doesnt make sense to even turn on such a machine to make french fries once a week

never mind import the machine from europe

I'm indeed talking about a fryer for home use,with anti-smell lid and lift which can be operated without opening the lid.I have never seen a deep fryer at big C or homepro,however they are available at Paragon and central at close to 7-8000 Bht for some dubious quality.In Europe such thing costs 1000 Baht and can be easily caried in the lugage.

[pipo1000]

Thanks for the link. I would get over whatever you imagine my posting style to be. Either that, ignore me i couldn't care less.

As for throwing away oil, no i dont.

To cook, i use olive or peanut oil, and rarely if ever, deep fry. Were i to deep fry, I would strain my oil after use with a coffee filter, and store it in the fridge (in thailand) or in a cool dark place in other climes.

Heating, light and exposure to oxygen will all help make your oil go rancid if not properly stored.

I would also go about my shopping somewhere that sells sunflower for less than 400 thb for 3 litres.

Regarding the draining and storing of oil, if you are draining and storing your oil as is recommended on any number of deep frying articles on the good old innertube, i would suspect that you would not have the gunk issue and cleaning problems you mention.

If you aren't, well thats kind of unpleasant.

While we are at it, i would love to know how you dipose of your after week (use) 15.

so, take this in the spirit it is offered, or don't. As the locals say, "up to you!"

I agree that oil which isn't used for an extended period of time should be stored properly,however in this case it is used once a week which I don't regard as an extended period.

As you can read in the article oil that has gone bad will be visible through it's colour and smell.I posted already that my oil when I change is still quiet clear as I only insert fries and never meat or battered products .

I also doubt that filtering the oil each time will prevent the need of cleaning,since you will have to wait untill the oil has cooled down and by that time most of the food particles already sticked to the equipment.

The price of oil might have come down since,but last time I bought at Makro about 2-3 months ago it was 120+ Bht a liter and you could call yourself lucky if you could find some oil at all.

[BigJohnnyBKK]

The price of oil might have come down since,but last time I bought at Makro about 2-3 months ago it was 120+ Bht a liter and you could call yourself lucky if you could find some oil at all.

There was a brief period quite a bit longer than that ago when there were shortages of all types of cooking oils due to the government cocking up price controls, but for well over a year now I've never paid more than B70-85 per litre for sunflower oil - the only type we cook with. Tops, Villa and Tesco.

[h90]

hydrochloric acid?

so you change the oil every 15 weeks? yummy.

Where did I say 15 weeks?

I said 15 usings,and of course as I eat fries once a week that is coincidental 15 weeks.Oil gets bad from the amount of times it get heated up and cooled down,not from aging.

As I said already I use solely Sunflower oil which is a much higer quality than palm oil,and after 15 usings it still looks pretty clear.

I doubt the place where you eat regulary will change the oil every 15 heatings.

oil ages from oxygen in the air (and of course from the heating)

[notmyself]

Slightly back on topic.

I wouldn't use hydrochloric acid. On cheap metal it can be corrosive. And needs thorough cleaning afterwards! At the of the day it is only waste food. A good soak, or the use of an oven cleaner with a fine brush should work.

If it's cheap metal then the product as a whole will break down in a year so given the figures above it will only need to be done 4 times.