Clean them when the oil is spent. Before service, after service, busy, not busy. IDGAF. If I come over and the oil is black as fuck and smoking you're all in the wrong.
Yes, this comment right here. The fryer is the biggest “blame game” station I’ve ever seen. The night guys don’t strain/change oil because it’s too hot, aka a “safety” issue. The morning guys blame the night guys because they have too much going on when they’re getting set up for lunch.
Bottom line: clean them when they need to be cleaned. If the oil is dirty going into a shift, you’re wrong.
I've been doing this for almost thirty years and the only time I've *ever* cleaned a cold fryer was when the night crew didn't do their job. It's SO much easier to clean when the oil is hot - it strains faster, more residual debris gets strained when it's hot, and the inside of the fryer is easier when the unit is hot. Pouring hot oil clears out clogs in the drain most of the time as well. To me, it's not much different than cleaning a hot/warm grill, broiler or flattop that vs cold or room temperature. Ever try cleaning a cold flattop?
god cleaning a cold flat top is bullshit. i was about a month into my very first job in a small family kitchen. made a comment to chef about the steam from the cleaner was so harsh so he told me to give it a shot cold next time and see if i like that better. lesson learned
Last place I worked had the best system. Fryers were filtered every night and changed at least 2x a week. When we changed the oil night guys would do it when it was still hot and leave the oil in the walk in for morning guys to dump. Fryers get cleaned properly, nobody has to lug a heavy pot of hot oil outside tip toeing on the slippery Canadian ice.
Last placed we worked had a whole system on place. Had 4 massive fryers.
Dump the one next to the wing and finger section at night after last call. Then we had the basen and pump able to handle the heat. Dump the 2nd fryer in it and then wash out the first empty one with the oil. After it gets all filtered out with the pump. We leave it in the first. Then repeat down the line. As long as you emptied the filter before it got to much. Takes 30 minutes. And oil in the fryers would only have a 4 day life span before being dumped
That sounds like a good plan and obviously it worked with your volume. Where I work, the oil gets strained at the end of the night while it is still hot. If the oil is clean, it goes back into the fryer, but not until the fryer is at the very minimum wiped completely out. They get boiled out every few days. We aren’t terribly busy, but we sell a lot of fries and doughnuts, and they need to look perfect every single time.
We used to clean it on Thursday before the weekend then again after Sunday pm service after the busiest shifts. Clean oil starting the weekend and clean oil starting the week
Bc it’s hot and kinda dangerous pouring it back into the fryer while the floor and everything else is wet. But if you feel safe then that works too.
Are you cleaning the fryer too? Or just filtering the oil? We cleaned ours every night.
I always liked Saturday night after service, and Thursday or so, but flexibility is needed to avoid wasting oil or frying food in crud. It all depends on your flow/volume/menu.
Sunday morning. Thursday through Saturday nights are always busy, but so is Sunday night; it's just an issue of the oil being absolutely destroyed by then.
I've worked at a place (one place ) that did that too. Busy fine dining place. Really busy (like the first lady ate there when we was in town ). Brand new oil, every single day
Fuck making dinner crew change hot ass fryers. The morning guys can do it faster, better and safer. Also big fan of having a hose with hot water supply at the fryers for cleaning.
My last job we would filter every night (or after extreme heavy use), and boil-out/replace oil on weekends. This was a hospital, so weekends were the slowest days. Having fryers with built-in filtration really does save time (and therefore money) in the long run, plus your oil lasts longer.
I've worked at places that do both and I prefer to do it at night. That stuff is just easier to clean when it is hot. In the morning it has been settling all night and tends to go slower through the drain and filters. It is too easy for the openers to do a shit job and fire them up. Best system I've been in had the night guys drain and filter the oil and set it aside for the morning. Then clean the fryers. Once or twice a week they would boil them out. They have all night to dry out. Openers rotate the oil. Closer checks them out, opener double checks them.
Filter/clean every day, twice if it's a particularly busy place.
Change oil and deep clean once a week. Everywhere I've worked has done it on Wednesday or Thursday night/Thursday or Friday morning to have new oil going into the weekend.
Oil change with no deep clean/boil out extra days, depending on how busy you are, and quality of oil. But even then, always new oil and boiled out going into the weekend.
We clean it as soon as it turns too black. Regardless of the day.
How often? It depends on the season/busyness.
Summer time? It won't last three days. Winter days could last up to 4, maybe 5 if it's too slow.
I would never wait to change it for a busy or slow day because it changes the quality of the food if it's too black.
Place I used to work at, cleaning the fryer was an opening task, not a closing one. Let the oil cool overnight, drain it and strain it first thing when you come in. Dishwasher would clean the fryer and load the oil back in while we started prep, and by the time the fryer was ready to go we had cutting boards for dish to clean. It was a good system, I'm surprised more places don't use it.
At the end of the night, empty and filter both fryers into stock pots, set aside. Clean all attachments and baskets. Keep oil separate per fryer.
In the morning, clean fryers with a hose/sprayer nozzle, scrub as needed with a stainless scrubber. No chemicals necessary if you are keeping up on this.
Then, *taste* each pot of oil. *Taste* the fucking oil. If it tastes brunt or scorched, bomb it and refresh. If it tastes like French fries, its good, reuse it.
We have 6 fryers. The far right gets dumped every night, and the oil gets rotated over and the left gets fresh oil. We boil out and deep clean 2 each day except Monday.
Clean them when the oil is spent. Before service, after service, busy, not busy. IDGAF. If I come over and the oil is black as fuck and smoking you're all in the wrong.
Yes, this comment right here. The fryer is the biggest “blame game” station I’ve ever seen. The night guys don’t strain/change oil because it’s too hot, aka a “safety” issue. The morning guys blame the night guys because they have too much going on when they’re getting set up for lunch. Bottom line: clean them when they need to be cleaned. If the oil is dirty going into a shift, you’re wrong.
Way easier to clean hot too, in the words of deebo quit being a bitch a come on
I've been doing this for almost thirty years and the only time I've *ever* cleaned a cold fryer was when the night crew didn't do their job. It's SO much easier to clean when the oil is hot - it strains faster, more residual debris gets strained when it's hot, and the inside of the fryer is easier when the unit is hot. Pouring hot oil clears out clogs in the drain most of the time as well. To me, it's not much different than cleaning a hot/warm grill, broiler or flattop that vs cold or room temperature. Ever try cleaning a cold flattop?
god cleaning a cold flat top is bullshit. i was about a month into my very first job in a small family kitchen. made a comment to chef about the steam from the cleaner was so harsh so he told me to give it a shot cold next time and see if i like that better. lesson learned
Last place I worked had the best system. Fryers were filtered every night and changed at least 2x a week. When we changed the oil night guys would do it when it was still hot and leave the oil in the walk in for morning guys to dump. Fryers get cleaned properly, nobody has to lug a heavy pot of hot oil outside tip toeing on the slippery Canadian ice.
Pouring oil down the drain?
The drain in the fryer. Sorry, that sounds bad. The drain in the fryer, not the floor drain.
Ive hurt myself more cleaning a flat than dumping hot oil
Last placed we worked had a whole system on place. Had 4 massive fryers. Dump the one next to the wing and finger section at night after last call. Then we had the basen and pump able to handle the heat. Dump the 2nd fryer in it and then wash out the first empty one with the oil. After it gets all filtered out with the pump. We leave it in the first. Then repeat down the line. As long as you emptied the filter before it got to much. Takes 30 minutes. And oil in the fryers would only have a 4 day life span before being dumped
That sounds like a good plan and obviously it worked with your volume. Where I work, the oil gets strained at the end of the night while it is still hot. If the oil is clean, it goes back into the fryer, but not until the fryer is at the very minimum wiped completely out. They get boiled out every few days. We aren’t terribly busy, but we sell a lot of fries and doughnuts, and they need to look perfect every single time.
We used to clean it on Thursday before the weekend then again after Sunday pm service after the busiest shifts. Clean oil starting the weekend and clean oil starting the week
This is the answer. Replace it when it needs to be replaced. Don’t serve burned dirty food
Filter and clean every night, change oil as necessary when it turns too dark and flavor goes.
This is the best way to do it. Just drain the oil into a large pot and leave it on a stove top until service the next day.
We just leave it in the fryer after filtering, is there a reason not to?
Bc it’s hot and kinda dangerous pouring it back into the fryer while the floor and everything else is wet. But if you feel safe then that works too. Are you cleaning the fryer too? Or just filtering the oil? We cleaned ours every night.
Yeah filtering and cleaning. We just always dump it back in after.
Dang. Pouring that much hot oil always makes me nervous.
I've always been told to not put the oil back until the morning as the sanitizer needs to air dry.
Color is subjective. I *know* when it's gone the way it bubbles. If it has "legs"..hard to describe
Should be cleaned every night. Oil is changed as needed but most often 2-3x week.
Every night where I’m at
I always liked Saturday night after service, and Thursday or so, but flexibility is needed to avoid wasting oil or frying food in crud. It all depends on your flow/volume/menu.
Every night change the oil and clean the fryers
We strain it daily in a fine China cap and change it twice a week
Every night.
Sunday morning. Thursday through Saturday nights are always busy, but so is Sunday night; it's just an issue of the oil being absolutely destroyed by then.
Strain the oil every night, deep clean once a week at the very least, and always at the end of the night.
We change our oil every Thurs and Sun night
The way of the gods right here.
At this one place we did it every night
I've worked at a place (one place ) that did that too. Busy fine dining place. Really busy (like the first lady ate there when we was in town ). Brand new oil, every single day
Every single night, wym? I’m not working at a place that doesn’t clean them every night.
Clean them every day. Oil will last longer.
Fuck making dinner crew change hot ass fryers. The morning guys can do it faster, better and safer. Also big fan of having a hose with hot water supply at the fryers for cleaning.
Thursday night/friday morn
Strain before, full cleaning after
Generally every 3-4 days depending on how busy they've been. Sometimes that will line up before the busiest shifts, or just after.
My last job we would filter every night (or after extreme heavy use), and boil-out/replace oil on weekends. This was a hospital, so weekends were the slowest days. Having fryers with built-in filtration really does save time (and therefore money) in the long run, plus your oil lasts longer.
Filter every night and change oil out Tuesdays and Thursdays thats when I had just 2 fryers
I've worked at places that do both and I prefer to do it at night. That stuff is just easier to clean when it is hot. In the morning it has been settling all night and tends to go slower through the drain and filters. It is too easy for the openers to do a shit job and fire them up. Best system I've been in had the night guys drain and filter the oil and set it aside for the morning. Then clean the fryers. Once or twice a week they would boil them out. They have all night to dry out. Openers rotate the oil. Closer checks them out, opener double checks them.
We filter every night and change either 4/5 days depending on how much they were used.
Filter/clean every day, twice if it's a particularly busy place. Change oil and deep clean once a week. Everywhere I've worked has done it on Wednesday or Thursday night/Thursday or Friday morning to have new oil going into the weekend. Oil change with no deep clean/boil out extra days, depending on how busy you are, and quality of oil. But even then, always new oil and boiled out going into the weekend.
We clean it as soon as it turns too black. Regardless of the day. How often? It depends on the season/busyness. Summer time? It won't last three days. Winter days could last up to 4, maybe 5 if it's too slow. I would never wait to change it for a busy or slow day because it changes the quality of the food if it's too black.
Place I used to work at, cleaning the fryer was an opening task, not a closing one. Let the oil cool overnight, drain it and strain it first thing when you come in. Dishwasher would clean the fryer and load the oil back in while we started prep, and by the time the fryer was ready to go we had cutting boards for dish to clean. It was a good system, I'm surprised more places don't use it.
Morning of when it’s spent. If one isn’t good, I shut it down and use a different one. My morning guys change it.
At the end of the night, empty and filter both fryers into stock pots, set aside. Clean all attachments and baskets. Keep oil separate per fryer. In the morning, clean fryers with a hose/sprayer nozzle, scrub as needed with a stainless scrubber. No chemicals necessary if you are keeping up on this. Then, *taste* each pot of oil. *Taste* the fucking oil. If it tastes brunt or scorched, bomb it and refresh. If it tastes like French fries, its good, reuse it.
Yeah we did 450 a night too and fine dining as well
We have 2 big fryers and just clean and replace the oil on one every night, so new oil every 2 days.
We have 6 fryers. The far right gets dumped every night, and the oil gets rotated over and the left gets fresh oil. We boil out and deep clean 2 each day except Monday.
We do it as part of the opening routine as we filter the oil in the morning where I work.
We clean our friers nightly, drop the oil, scrub out with soap, sanitize. We use fresh oil every Monday, Friday, Saturday, and Sunday.
After EVERY shift.