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Fry Baskets and Parts

To maximize time and effort, place fry baskets, baffle filters, and utensils in while cleaning the fryer. This is the most efficient way to get your cleaning done and frying tools ready for use. For larger parts such as a drip pan, soaking is the best method for thorough cleaning.

How To Clean:

  1. Dissolve 2 tbsp (30g) of detergent [for Detonox, use 6 tbsp (90g)] per 1 gal (4L) of warm water.
  2. Soaking time will vary depending on soil. Heavier soils will need more soaking time.
  3. Scrub any tough spots before and after soaking.
  4. Rinse three times and dry thoroughly

Before & After

Download the Book

This book details how to keep a commercial kitchen clean throughout the day. Each chapter speaks to an activity within a day in the life of operating a commercial kitchen. Learn step by step how to clean a multitude of applications with tough residues such as grease, oils, scale, rust, proteins, and more.

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