Fat fryers are used throughout various sectors of the food industry for the frying or cooking of products prior to chilling or freezing and packing. Fryers are typically used for coated products such as nuggets, burgers, frozen chips, crisps or doughnuts.
The nature of the soiling encountered in fat fryers is high fat and both polymerised and carbonised oils. This requires the use of a caustic based detergent for the boil out stage and also a caustic gel or foam for the above liquid level surfaces. The caustic will generally be used at about 1% wt/v and used at a high temperature for a period of time.
The use of sunflower oils in fryers causes additional cleaning problems with the oil readily polymerising to form gelatinous soils. These soils are best tackled with specific detergents.
The dosing of detergents into fat fryers is best carried out with designated pump systems. The large volume fryers require a large volume of highly caustic detergent. The type of products used should not be manually decanted.
Numerous options are available for pumping the caustic detergent into the fryer, although if large volumes are required then a Tapflo Decant Trolley or a Diaphragm Air Pump can be utilised. A Jetstream or Dema Foam Unit is a good choice for the application of caustic foam detergents to internal and external surfaces of the fat fryer.
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