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Deep Fryer Cleaning Procedure

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Commercial Deep Fryer Cleaning Procedure

Objective: Ensure the commercial deep fryer is thoroughly cleaned and sanitised according to Australian safety standards to maintain hygiene and food safety.

Applicable PPE (Personal Protective Equipment):
1. Disposable gloves
2. Safety glasses
3. Apron or protective clothing
4. Closed toe shoes

Procedure:

Preparation:
- Gather all necessary equipment and materials, including cleaning supplies and PPE.
- Ensure the deep fryer is turned off and unplugged from the power source.
- Oil in the fryer needs to be cold before starting the cleaning process.
- Wash hands thoroughly with soap and water before beginning.

Draining and Filtering:
- Place a suitable container underneath the fryer drain to collect the used oil.
- Carefully drain the oil from the fryer into the container, using caution to avoid spills or splashes.
- Filter the drained oil through a fine mesh strainer or filter paper to remove any debris or particles.
- Dispose of the used oil properly according to local regulations.

Cleaning:
- Wear disposable gloves, safety glasses, apron, and closed-toe shoes.
- Use a commercial degreaser or detergent to clean the interior and exterior surfaces of the fryer, including the fryer basket and heating elements.
- Scrub all surfaces thoroughly with a scrub brush or sponge to remove built-up grease and residue.
- Rinse the fryer and components with warm water to remove any remaining detergent residue.

Sanitisation (if applicable):
- Prepare a sanitising solution according to Australian safety standards, if required.
- Use the sanitising solution to wipe down all cleaned surfaces of the fryer and components.
- Allow the sanitising solution to remain on the surfaces for the recommended contact time before rinsing.

Drying and Reassembly:
- Thoroughly dry all cleaned and sanitised surfaces with clean towels or cloths.
- Reassemble the fryer components according to the manufacturer's instructions.
- Ensure all parts are securely fitted and aligned properly.

Final Inspection:
- Conduct a visual inspection to ensure all surfaces are clean, sanitised (if applicable), and properly assembled.
- Dispose of any used cleaning materials in designated waste receptacles.
- Wash hands thoroughly with soap and water after completing the cleaning procedure.

Documentation:
- Maintain records of the cleaning procedures performed on the commercial deep fryer, including dates and cleaning agents used.

By following this procedure, you can effectively clean and sanitise a commercial deep fryer in compliance with Australian safety standards, maintaining hygiene and food safety in the kitchen.

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