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RE: Alternatives for Phosphoric Acid -Reply



If they if they stop eating fried food is it source
reduction or "waist" reduction?


>>> "Illig, Richard" <Illig.Richard@dep.state.pa.us>
04/13/99 09:24am >>>
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.