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Cleaning greasy commercial kitchen fryers?

Mike Krall

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Apr 24, 2013
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Was just going through my alerts and saw that you tagged me Mike. I wouldn't use a steamer for kitchen degreasing, you would be there for weeks.

I was gonna explain what we would do when I used to manage a 10k sqft commercial kitchen but I would be repeating what Dave just said above. Diluted oven cleaner, turn on the fryer and let it sit for a bit, will come right off, make sure to rinse, rinse, rinse.

Potassium Hydroxide, Sodium Hydroxide is the answer to all grease related things. Nothing I haven't been able to degrease with it just yet.

Might also kill me at the age of 35...
Steamers actually do a pretty good job on certain parts of the kitchen.

Prez cleaning is in hiding?
 

Jose Holguin

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Steamers actually do a pretty good job on certain parts of the kitchen.

Prez cleaning is in hiding?
We would use them but only in hard to reach areas, wheels on all the equipment and such.

He is pretty active on FB, has a janitorial group actually. Pretty informative.
 
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Jose Holguin

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What's sh Jose? I do not understand your vernacular. Or is that the code word to get into the group?
Sodium hydroxide :)

Even though Zac does like his sodium hypochlorite, good stuff for soft washing.
 

PistolPete

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I saw a used restaurant equipment dealer using paint on paint stripper to get old grease off fryers. I think it was a 3M product. Used a razor blade and wire brush.
 

RestaurantClean

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Did you use the brass or stainless steel attachment for your steamer? That was the key for me. Still the right kind of degreaser is what saved my bacon. The auto degreaser/citrus stuff kind of works, but when I finally learned about the food service degreaser it was like night and day. Like I said I just sprayed that stuff on and waited 10 minutes and blasted it with just a 1700 PSI pressure washer and the grease went flying. This stuff was thick too! The only downside is I had to spray everything again with a neutralizer since the food service stuff is pretty alkaline.

I think this is what I used: http://swishclean.com/product.htm?Product=5000-4&Source=Ad I'll check my shop tomorrow to see what it was for sure.

I didn't run into much baked on carbon on my job, the steamer and stainless steel did a good job on the few pans that had it, but didn't completely remove it. Here's a thread that talks about it: https://www.truckmountforums.com/threads/bbq-cleaning.89089/

Here's another thread where Jose and Martin recommend some other cleaners if you can't find the Swish stuff: https://www.truckmountforums.com/threads/anyway-to-get-this-black-gold-off-my-stove-top.91975/page-2

I was going through my bookmarks for you, not sure if any of this will help:
http://www.foodservice.com/
https://greasebusters.com/fire-code-nfpa-96/
You know what, I did use brass and I wondered if stainless would have made much of a difference. But I was out of stainless at the time.

Thanks for all the info Mike. Really appreciate it!
 
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PistolPete

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The hood cleaning guys make their own cleaner from sodium hydroxide beads, which you can order on ebay. Very inexpensive and makes a wicked hot solution. The 2 most used raw alkalis are sodium hydroxide and sodium metasilicate. Mix with a little bit of surfactant (dawn) to help it stick and suspend the soils and boom! Read up on it, the hood cleaners talk about it quite freely.
 

RestaurantClean

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The hood cleaning guys make their own cleaner from sodium hydroxide beads, which you can order on ebay. Very inexpensive and makes a wicked hot solution. The 2 most used raw alkalis are sodium hydroxide and sodium metasilicate. Mix with a little bit of surfactant (dawn) to help it stick and suspend the soils and boom! Read up on it, the hood cleaners talk about it quite freely.
VERY interesting! Thanks Pete
 
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stephanie barber
Has anyone cleaned commercial kitchen fryers, grills, overhead vents,? What method and more importantly what degreaser works best? I recently did a job using Jon-Don's Anvil on some fryers, not very good results. I have another job coming up, need more advice. Thanks!

Randy
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