8.4 Fryer Cleaning & Maintenance

# 8.4 Fryer Cleaning & Maintenance

**Little Coffee Bean Co**
**Version:** V2
**Date:** October 2025
**SOP Number:** 8.4

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## Purpose

To provide staff with clear procedures for daily cleaning, maintenance, and deep cleaning of commercial fryers, ensuring food safety, optimal performance, and equipment longevity.

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## Scope

This SOP applies to all commercial fryers at Little Coffee Bean Co locations (mobile Tuk Tuks and fixed shops).

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## Equipment Required

– Soft-bristled cleaning brush
– Damp cloths and dry cloths
– Degreaser (food-safe)
– Fryer oil (approved type)
– Oil disposal container
– Thermometer (for temperature verification)
– Manufacturer’s manual

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## Daily Cleaning (During & End of Shift)

### 1. Empty Fryer Basket
– Remove basket from fryer
– Shake off excess oil back into fryer
– Place basket on clean surface

### 2. Wipe Basket
– Use damp cloth to wipe basket
– Remove food residue and buildup
– Dry with clean cloth
– Inspect for damage

### 3. Skim Oil Surface
– Use skimmer to remove food particles from oil surface
– Dispose of particles in appropriate waste
– Repeat until surface is clean

### 4. Wipe Exterior
– Wipe down fryer exterior with damp cloth
– Remove grease splatters
– Dry with clean cloth
– Check for damage

### 5. Check Oil Temperature
– Use thermometer to verify oil temperature
– Should maintain 160–190°C during service
– Report temperature issues to management

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## Weekly Oil Change (Tuesday)

### 1. Allow Oil to Cool
– Turn off fryer
– Allow oil to cool to safe handling temperature (not hot)
– Never dispose of hot oil

### 2. Drain Oil
– Place large oil disposal container under drain valve
– Open drain valve slowly
– Allow all oil to drain completely
– Close drain valve

### 3. Dispose of Used Oil
– Pour cooled oil into appropriate waste container
– Label container with date and type of oil
– Store in designated area for disposal
– Follow local environmental regulations

### 4. Clean Fryer Interior
– Wipe interior surfaces with damp cloth
– Use soft brush to remove buildup
– Use food-safe degreaser for stubborn residue
– Rinse thoroughly with damp cloth
– Dry completely

### 5. Refill with Fresh Oil
– Pour fresh, approved fryer oil into fryer
– Fill to correct level (check manufacturer’s manual)
– Ensure oil is at room temperature before heating
– Heat fryer to operating temperature

### 6. Check Temperature
– Verify oil reaches correct operating temperature
– Use thermometer to confirm (160–190°C)
– Report any temperature issues to management

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## Monthly Maintenance

– Inspect heating element for damage
– Check thermostat accuracy with thermometer
– Verify drain valve operates smoothly
– Inspect electrical cord for damage
– Check all bolts and fasteners are tight
– Inspect basket handle for cracks or wear
– Test temperature controls

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## Deep Clean (Monthly)

### 1. Empty & Cool Fryer
– Drain all oil (see Weekly Oil Change section)
– Allow fryer to cool completely

### 2. Deep Clean Interior
– Apply food-safe degreaser to interior surfaces
– Use soft brush to scrub away buildup
– Use non-abrasive scraper for stubborn residue
– Rinse thoroughly with damp cloth
– Dry completely

### 3. Clean Exterior
– Wipe down entire exterior
– Use degreaser for greasy areas
– Dry with clean cloth
– Polish stainless steel if applicable

### 4. Inspect Components
– Check heating element for corrosion
– Inspect drain valve for leaks
– Check basket hinges for wear
– Verify all seals are intact

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## Troubleshooting

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## Food Safety

– Never mix different types of oil
– Change oil regularly (minimum weekly)
– Never reuse oil that smells burnt or looks very dark
– Keep fryer temperature within safe range
– Never leave fryer unattended while in use
– Keep cleaning materials away from food prep areas

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## Safety

– Always allow oil to cool before handling
– Never pour hot oil down drain
– Use appropriate containers for oil disposal
– Wear appropriate protective equipment when handling hot oil
– Report any damage or malfunction immediately
– Keep fryer area clear of clutter

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## Responsibility

– **All Staff:** Complete daily cleaning after use
– **Shift Managers:** Oversee daily cleaning and complete weekly oil change
– **Store Manager:** Verify cleaning standards and arrange professional servicing
– **Directors:** Review maintenance logs and budget for repairs

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## References

– Fryer Manufacturer Manual
– Manufacturer Maintenance Guidelines
– UK Food Standards Agency (FSA) Guidance
– Environmental Regulations for Oil Disposal