Burger stands, mom and pops, white tablecloths. While these types of operations have little in common, they all rely on fryers. Indeed, it’s odd to run into a restaurant that doesn’t use them. Here are three tips to keeping these units running well.

  • Cleanliness is essential for fryers. Make sure the pilot stays clear, as well as vents and flues. If these get blocked by debris, the unit’s performance will suffer.
  • Keep the burner clean. At best, a blocked burner will put out substandard food and result in unhappy customers.
  • Boil out the fryer as instructed by the manufacturer. This will keep the cooking pot clean and operating efficiently.