Taking Care of your Oil and your Fryer

  • During non-peak times, reduce oil temperature to 120°C. After hours, turn off your fryer and cover it. When cleaning, cover to prevent contamination.
  • Change your oil regularly to maintain food quality and consistency.
  • Perform boil-out procedures every 3-6 months with water and cleaning solution as per the fryer’s usage manual.
  • Salt away from fryer as this reduces contamination of oil.
Leveraging Outdoor Dining

When re-opening your restaurant after Covid, leveraging your outdoor space can be a great way to drive foot traffic into your venue while allowing your guests to feel safe and comfortable.

Check out our quick and easy guide with tips and tricks to help you get back in the game stronger.