In the restaurant world we have equipment to be able to do it right away. Hot oil makes it easier to clean the fryer. If you wait for several hours the fatty part of the oils stick to the walls which would require scrubbing. Sadly there is not a right way. It’s about preference. If you are worried about oil burns. Depending on size of fryer. I would say 6 hours you have to wait before it is room temp.
You probably should have said to use dry towels or heat resistant gloves to lift the pots. Those pots get hot. When I bring them back to the pit I like to give them a cold water bath to make sure the dishie doesn't burn themselves.
It varies what you’re cooking and how often. For us we are predominantly a meat frying concept we change our oils every 3 days. But it’s safe to say change it once it starts to smoke too much are becomes too dark.
should remove drainpipe before filling and have door closed... to ensure valve is closed... awsome video.. !!
After you turn the fryers off, how long until it gets to a safe(what temp?) to filter?
In the restaurant world we have equipment to be able to do it right away. Hot oil makes it easier to clean the fryer. If you wait for several hours the fatty part of the oils stick to the walls which would require scrubbing. Sadly there is not a right way. It’s about preference. If you are worried about oil burns. Depending on size of fryer. I would say 6 hours you have to wait before it is room temp.
Do you not scrub the inside of fryer and rinse with water? And do you filter daily?
I'm pretty sure you filter daily and deep clean it once per week, when you change the oil (every 3/4 days if you have a big bussiness)
Yes we filter daily and toss the oil after about 3-4 days depending on use.
good explication. thanks!!
You probably should have said to use dry towels or heat resistant gloves to lift the pots. Those pots get hot. When I bring them back to the pit I like to give them a cold water bath to make sure the dishie doesn't burn themselves.
This video we did this the morning prior to business day. So the fryers were off all night prior.
How do you know when it's time to change the oil?
It varies what you’re cooking and how often. For us we are predominantly a meat frying concept we change our oils every 3 days. But it’s safe to say change it once it starts to smoke too much are becomes too dark.
Where did you buy your filter basket? Thanks
Online www.webstaurantstore.com/
How often do you change the oil?
We change it every 3-4 days. We do about 150 orders per day, though.
Y'all have four big friers, as where we have only one, and then two smaller ones, I did a video , come see. It please
How long can we use oil
For us we use it only for a few days. It all depends on what you’re frying and even the oil itself can factor in.