The distinction between pressure and open cooking is likely familiar to anyone who has ever prepared deep-fried chicken in a commercial kitchen. With open cooking, the texture is crispy and crunchy with a somewhat dryer inside; with pressure cooking, the texture is softer and the interior is tender and juicy with a Southern-fried feel. Although you’re unsure of how you may already be aware that pressure fryers cook food more quickly at lower oil temperatures. However, did you realize that not all industrial pressure fryers operate in the same manner? Henny Penny pressure fryers are some of the best in the food service sector. A fryer can remain effective and functional for as long as it is properly cleaned and maintained, just like any other kitchen appliance.
So where do you begin? Please get assistance from an authorized professional for bigger preventative maintenance work. When it comes to fast, high-volume cooking and healthy fried food, Henny Penny pressure fryers are the ideal answer for commercial food service businesses. The patented rectangular fry pot design, which was pioneered in the pressure fryer industry, encourages turbulent motion and random tossing to ensure more uniformly cooked food. Plus, every Henny Penny pressure fryer comes with an integrated oil filtering system and the availability of henny penny spare parts which help prolong oil life and lessen the physical labour needed to maintain your fryers. It all contributes to making a discernible impact!
You could wonder, what precisely a clean-out is. After you throw away the used oil from your fryer, you may discover some debris or carbon buildup inside the vat that defies removal using a conventional towel or brush. But worry not—you can restore your vat to its former glory by combining cleanser with water. Let’s go straight to the process.
Use and Preserve Premium Oil
Oil selection and conservation rank first among our list of the top five maintenance recommendations for the pressure fryer in your restaurant. Fry oil is the indispensable companion of a well-functioning pressure cooker. To prevent breaking or destroying the equipment, use premium oil when cooking. The lifespan of the oil will be extended if you remember to filter when needed. To get the freshest taste of food, it’s important to remove old oil and replace it with new oil.
Maintain Proper Cooking Practices
Maintaining the equipment’s lifespan and ensuring consistently excellent food is possible with good cooking practices. It is essential to regulate temperature. Do not, however, always keep your oil at cooking temperature. Adopt a standby option instead during slower-than-normal hours of the day. Make sure to set the fryer temperature to the ideal cooking temperature for various food kinds. Hotter temperatures speed up the heating process, but they don’t produce better food.
Make Sure It’s Clean Every day
While it might seem apparent, staff members frequently underestimate how important it is to clean your fryer daily. Wash the machine’s outside, at the very least. It smells bad and is untidy when pressure-fried. By thoroughly cleaning the fryer, you reduce the possibility of sediment accumulation, which could seriously affect the flavour. Remember to ensure optimal operating use by cleaning the heating components after changing the oil.
When It’s Most Needed, a Deep Clean
Though simple, daily cleaning of the fryer is insufficient. Every three months, give the machine a full deep cleaning or boil. The fryer’s condition and how frequently it is used in your company will primarily determine when you perform this.
Take Care When Using Fryer Capacity
There is variation among commercial pressure fryers available in the market. Choose a fryer that satisfies both employee safety requirements and client demand by having the appropriate capacity. You don’t want to jeopardize the reputation of your company or anyone’s health. Fryers should only be used for the purposes for which they were designed, according to the instructions found in the manual.
Pay Close Attention to the Cleaning Procedure
Switch off the power supply right away if the frypot’s cleaning solution begins to boil over to prevent damage to the controls and other parts of the appliance. Steel wool, abrasive cleansers, and water jet pressure sprayers should not be used to clean the fryer during this operation. These might also harm the device. Switch off the machine after the clean-out mode is finished. Give the cleaning solution a 15 to 20-minute period to stand.
Final Thought
That concludes the matter at hand. Depending on how much you cook, you should complete a clean-out every two weeks or more frequently. Recall that clean-outs allow the sensors and probes to remain clean and clear so they can provide accurate readings to the control panel in addition to keeping the interior of the vat pristine. This trustworthy piece of equipment can continue to provide excellent meals for many years to come if you clean your henny penny fryer regularly.
I’m Lilly Crawford, a skilled business expert who’s great at making successful plans. I’ve learned a lot from working at Arrow Redstar and Hi Property in the UK, gaining loads of knowledge about sales and how businesses work. I also write helpful articles about business strategies, using what I know to explain things well. I studied Business Studies in college and love sharing useful ideas to help businesses grow.