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RE: Alternatives for Phosphoric Acid



Industrial fryers may be subject to tighter food preparation regulations.  I
know from general food business experience that there are easier ways to
clean small fryers.

Often fryer cleaning chemicals are pre-packaged..add the package contents
and fill with water to make a cleaning bath...for easy of use.  Usually the
fryer was heated with the cleaning bath in place to boil the solution.
After the bath was drained one can usually simply rinse the fryer and dry it
prior to re-filling with new oil.

Suggestions may include:
1) If pre-packaged cleaning chemicals are used (NaOH) consider going to bulk
chemicals (so the amount used can be reduced conveniently) or using one
package between two or three fryers.
 
If you rinse the fryer with hot water (or steam clean) PRIOR to adding the
initial cleaning chemicals, and physically remove as much debris in the
bottom of the fryer as possible, the use of cleaning chemicals can be
greatly reduced.

Since a phosphoric acid de-scaler is being used the initial chemical
cleaning may possibly be conducted on a less than weekly basis.

Even the phosphoric acid cleaning may not be needed weekly.  Question
routine maintenance practices.

If the whole fryer is being filled with a cleaning solution, consider the
cost options in using a much smaller amount of cleaning bath combined with
manual cleaning.  Scrubbing the inside of the fryer was usually a must for
us even with cleaning chemicals.  A good stiff brush dipped into the NaOH
cleaner may be nearly as effective and minimize cleaning bath volume.  A
similar process may be effective with the acid de-scaier.  Proper safety
measures should be in place to prevent splashing corrosives.

2) Three  items (for some reason I'm thinking 4) tend to degrade fryer oils
more quickly adding to the need for cleaning.  AVOID:

a) Salt...salting of product should occur after frying or away from the
fryer grease.

b) Overly high temperatures....make sure equipment is properly calibrated to
correct temps and thermostats properly set during operation.

c) Water...dry product as much as possible

I also recommend routine filtration of the hot oil to both remove
accumulated water/moisture and debris that collects in the oil and in the
bottom of the fryer.