SOP – Kitchen Stewarding – Deep Fryer Cleaning

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Stewarding SOP for Cleaning and Maintaining the Deep Fryer

To obtain the best efficiency, quality, and performance of the machine, always follow the cleaning and care instructions advised by the manufacturer of the deep frying machine. The stewarding staff should make sure to safely and hygienically clean the deep fryer to achieve consistent results every time.

The Executive Chef and Stewarding Manager should be responsible for ensuring that appropriate kitchen equipment cleaning and maintenance methods are followed by the stewarding staff. The hotel training and HRD department should develop and implement proper written Kitchen Stewarding SOP’s to ensure the same is implemented correctly throughout all the food preparation outlets.

What are the steps for cleaning and maintaining the Deep Frying Machine?

Note: This SOP is for reference or example only, always follow the instructions provided by the manufacturer for your and others’ safety, and also to avoid any injury while operating this equipment.

  1. Turn off the main power.
  2.  Open the drain valve.
  3.  Pour all the oils until they are gone.
  4.  Take the oils from the oil taps and remove them.
  5.  Prepare an empty container under the drain valve.
  6.  Spray under the deep fryer.
  7.  Spray with grease cleaner.
  8.  Wipe all the parts of the deep fryer.
  9.  Spray with water.
  10.  Clean with detergent.
  11.  Spray again with water and dry them up.
  12.  Reclose the drain valve.
  13.  Sanitize using chlorine.
  14.  When inserting the cooking oils, do so with a filter or, just put new ones.

What are the main points to note while cleaning and maintaining the Deep Fryer? 

  • Hot oil and hot parts can cause burns.
  •  Use care when operating, cleaning, and servicing the fryer.
  •  Spilling hot frying compounds can cause severe burns.
  •  Do not move the fryer without draining all frying compounds from the tank.
  •  Never run water or boil out a solution through the filter and motor/pump as this may damage your fryer.
  •  Clean your fryer regularly with the tank brush along with a damp cloth, and polish with a soft dry cloth.
  •  If regular cleaning is neglected, grease will be burned on and discolourations may form.
  •  Fingerprints are sometimes a problem on highly polished surfaces of stainless steel.
  •  They can be minimized by applying a cleaner that will leave a thin oily or waxy film.
  •  Clean all exterior surfaces of your fryer at least once daily.
  •  Use a damp cloth with warm water and a mild soap or detergent.
  •  Do not use chlorine or sulfate/sulfide cleaners.
  •  Rinse thoroughly, and then polish with a soft dry cloth.
  •  Keep the fryer exterior clean and free of accumulated grease to prevent stubborn stains from forming.
  •  If regular cleaning is neglected, grease will be burned on and discolourations may form.
  •  Remove discolourations by washing with any detergent or soap and water.
  •  Use a self-soaping, non-metallic scouring pad for particularly stubborn discolourations.
  •  Always rub with the grain of the stainless steel.
  •  Do not use a metallic scoring pad or harsh cleaners.

Training Summary questions:

Q1. What is the purpose of this SOP?

Q2. What are the steps for cleaning the deep frying machine?

Q3. Why it is important to use care while cleaning the deep frying machine?

Q4. How to remove fingerprints from the deep fryer surface?

Q5. Why it is important to keep the exterior of the frying clean?

SOP Number: Kitchen / F&B Production SOP – 39
Department: Stewarding Staff
Date Issued: 24-Feb-2019
Time to Train: 20 Minutes

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