Fryer Filtering: Difference between revisions

Fryer Filtering (view source)

Revision as of 11:20, 10 September 2024

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 * Place complete filter screen assembly back into filter drain pan
 * Replace cover and slide pan back into place beneath the fryer
 === '''SHORTENING CHANGE''' ===
-·        Shortening must be monitored by the store’s General Manger. The following would indicate it is time to discard the shortening in a vat: ''Color too dark, Excessive smoking, Greasy product, Burnt or rancid taste and/or odor''.
-·        Put on rubber gloves, rubber apron and safety goggles
-Ø  Turn off fryer to be filtered
-·        Start by draining the shortening
-·        Pump this shortening into the grease caddy and discard into the grease container outside
-Ø  NEVER discard grease from the grill or fryer anywhere other than in the grease caddy or grease barrel outside
-·        When transporting the shortening caddy ensure you are always wearing all safety equipment. This includes rubber gloves, rubber apron and safety goggles.
-·        When grease caddy needs emptying, roll the caddy to the dumpster area.
-·        Open lid on the black grease container inside the dumpster area
-·        Ensure the lip of the caddy is over the edge of the grease container before dumping- Failure to do so will cause grease spillage.
-·        Once emptied, close lid of container and roll caddy back into the store and place in designated spot.
-'''BOIL OUT'''
-v '''Boil out is completed every Tuesday night'''
-·        For a full fryer
-o  Pour 32 ounces of Dawn Heavy Duty Degreaser into the fryer
-·        For a split vat fryer
-o  Pour 16 ounces of Dawn Heavy Duty Degreaser into the fryer
-* Fill     the fryer to the fill line with water
-·        Turn fryer “ON” and allow water to reach a temperature of 200°F
-Ø  Never allow fryer temperature to exceed 200°F.  Check the temperature often by pressing the temperature button.
-·        When the temperature reaches 200°F, immediately turn the fryer off and let the cleaning solution work for 30 minutes
-·        During the cleaning process, loosen stubborn soils by brushing the walls of the fryer with the long gong brush.  Remember to brush heating coils.
-·        Open the drain valve. Drain and discard solution into the mop sink
-·        Close the drain valve. Pour 2 gallons of cool water into fry vat. Scrub the walls of fry vat with the long gong brush to remove soils.
-·        Scrub stubborn soiled areas with an abrasive pad
-·        Rinse all surfaces thoroughly with cool water
-·        Open the drain valve. Drain and discard solution into mop sink
-·        Thoroughly dry any remaining moisture from fry vat using a clean dry towel.
+* Shortening must be monitored by the store’s General Manger. The following would indicate it is time to discard the shortening in a vat: ''Color too dark, Excessive smoking, Greasy product, Burnt or rancid taste and/or odor''.
+* Put on rubber gloves, rubber apron and safety goggles
+* Turn off fryer to be filtered
+* Start by draining the shortening
+* Pump this shortening into the grease caddy and discard into the grease container outside
+* NEVER discard grease from the grill or fryer anywhere other than in the grease caddy or grease barrel outside
+* When transporting the shortening caddy ensure you are always wearing all safety equipment. This includes rubber gloves, rubber apron and safety goggles.
+* When grease caddy needs emptying, roll the caddy to the dumpster area.
+* Open lid on the black grease container inside the dumpster area
+* Ensure the lip of the caddy is over the edge of the grease container before dumping- Failure to do so will cause grease spillage.
+* Once emptied, close lid of container and roll caddy back into the store and place in designated spot.
-v  '''Leaving chemical residue in a fry vat will cause accelerated shortening breakdown'''
+=== '''BOIL OUT''' ===
-·        Close drain valve and refill fryer with new shortening
+* '''Boil out is completed every Tuesday night'''
+* For a full fryer
+** Pour 32 ounces of Dawn Heavy Duty Degreaser into the fryer
+* For a split vat fryer
+** Pour 16 ounces of Dawn Heavy Duty Degreaser into the fryer
-·        Turn the fryer on and return to the normal operating temperature
+* Fill the fryer to the fill line with water
-·        Skim and remove any carbon particles from the surface of shortening
+* Turn fryer “ON” and allow water to reach a temperature of 200°F
+* Never allow fryer temperature to exceed 200°F.  Check the temperature often by pressing the temperature button.
+* When the temperature reaches 200°F, immediately turn the fryer off and let the cleaning solution work for 30 minutes
+* During the cleaning process, loosen stubborn soils by brushing the walls of the fryer with the long gong brush.  Remember to brush heating coils.
+* Open the drain valve. Drain and discard solution into the mop sink
+* Close the drain valve. Pour 2 gallons of cool water into fry vat. Scrub the walls of fry vat with the long gong brush to remove soils.
+* Scrub stubborn soiled areas with an abrasive pad
+* Rinse all surfaces thoroughly with cool water
+* Open the drain valve. Drain and discard solution into mop sink
+* Thoroughly dry any remaining moisture from fry vat using a clean dry towel.
+* '''Leaving chemical residue in a fry vat will cause accelerated shortening breakdown'''
+* Close drain valve and refill fryer with new shortening
+* Turn the fryer on and return to the normal operating temperature
+* Skim and remove any carbon particles from the surface of shortening<br />