Pitco makes fryers used in a wide variety of restaurants and commercial kitchens. These deep fryers can are capable of making everything from fries to wings in a matter of minutes. That’s why they need to be cleaned and maintained regularly. Below are instructions for how to clean a Pitco fryer on a daily and weekly basis.
These procedures are commonly associated with SG/SE and SGM/SEM models. For larger preventative maintenance tasks, please contact an authorized Pitco technician for assistance.
Daily Cleaning Instructions
By following these cleaning procedures every day, a Pitco fryer can run at peak performance for years to come.
- Wipe down the exterior – Oil and shortening can splatter onto the exterior surfaces of the fryer. Use a clean, soft cloth to wipe off any spills. It’s best to do this when the oil is still warm.
- Clean the surfaces – Combine warm water with mild detergent in a bucket. Use a clean, soft cloth to wipe down the surfaces. Do not get any water in the shortening.
- Scrub away stains – If you notice stains from grease or other food remnants, use a non-abrasive scouring powder or scrub pad to clean them.
Weekly Boilout Instructions
Every week, conduct a thorough boilout and cleaning of the fryer. Follow the instructions below:
- Step 1. Drain the fryer – Start by draining the oil from the fryer. Rotate the drain down spout to extend into a container to drain the shortening into. Open the green-handled drain valve to begin draining. The container should be able to hold oil that is 400 degrees Fahrenheit.
- Step 2. Remove components and debris from the fry tank – Before you add cleaner, remove the tube rack and mesh screens from the fry tank. You also should clear out any large debris and remnants.
- Step 3. Fill the fry tank with cleaner – Once items and debris are removed, close the drain valve and add water and non-caustic detergent to the fry tank. On these SG/SE and SGM/SEM models, use Pitco P6071397 Fryer Cleaner for the best results.
- Step 4. Place a pan under the drain – Put a large pan under the cleaning drain to catch the cleaning water. Make sure the pan is large enough to catch it all.
- Step 5. Start the boilout procedure – Restart the unit. When the temperature gets to 212 degrees Fahrenheit, the system will go into “BOIL” mode.
- Step 6. Turn the fryer off – When the water reaches a slow boil, turn the unit off. Let the fryer soak for about 20 minutes so the oil and carbon remnants loosen up.
- Step 7. Scrub down the fryer tank – After the tank soaks, use a fryer brush to remove remnants from the tank’s surfaces and side walls as well as the surrounding heating tubes. Do your standard daily cleaning after scrubbing the fryer tank.
- Step 8. Drain the water – Slowly open the green-handled drain valve so the water drains into the pan.
- Step 9. Wipe down the fry tank – Using a clean cloth, wipe down the fry tank dry. Once it’s dry, close the drain valve.
Need extra help cleaning or operating a Pitco fryer? Check out our library of Pitco Manuals for more assistance.