A commercial deep fryer is the lifeblood of many commercial kitchens. From bars to high-end restaurants, the deep fryer is often running red hot, day in and out, producing delicious, mouth-watering fried foods that keep your customers coming back for more.
Or at least, it should be.
The reality is commercial deep fryers can be a little temperamental, most likely due to the fact that they are used each day for months on end, and they can go on a work strike at the most inconvenient of times (usually in the middle of the dinner rush!)
So what could cause your fryer to break down? There are plenty of reasons why your fryer has stopped working, from user error (yes, the new chef messed up, and now the fryer won’t turn on) to the pilot light not starting to an inconsistent thermostat that causes your food to go from perfectly cooked goodness to an overcooked nightmare.
Just like all powered kitchen equipment, even the best deep fryer will eventually break down. Here are some of the most common reasons why.
1. The pilot light isn’t starting, or it won’t stay lit.
The pilot light can often go out in a busy kitchen. Its repeated use and the possibility of food splatters and grease build-up can quickly wear it out. A quick way to fix this is to remove the burner (after the gas valve has been switched off, naturally) and give it a thorough wipe-down with a damp cloth. Then, locate the pilot light, light it with a match and adjust the small knob next to the hole (there should be one there, as most fryers have one) to release the gas.
If the match flares, then your pilot light is working perfectly. If it doesn’t, you’ll need a repairman.
2. The burner is out!
Flameouts are a relatively simple fix as they indicate you’ve run out of gas. Replace the gas bottle, or call your utility company to get the gas flowing again, and you should quickly have a steady flame.
Things get a little more complicated if the ports are clogged. You’ll need a stiff brush to clean it out, and even then, it’s not a guaranteed fix. If you’ve tried everything, you should call a maintenance expert to take a look, as there might be a deeper issue at work here.
3. Badly regulated heat!
This one is important. If you can’t keep your heat under control, your food isn’t going to cook right.
Deep fryers are equipped with thermometers that regulate the temperature, applying power when the oil cools down and cutting the power when it gets too hot.
A faulty thermometer means that there is nothing regulating the temperature, causing an inconsistent cook, and resulting in the kitchen staff burning or undercooking the food.
This can be caused by loose wiring or damaged temperature controls. There’s not much you can do here by yourself, so grab your mobile and call a technician as soon as possible.
Now that you know what issues to look out for, you can get to the bottom of why your fryer is malfunctioning. When your fryer is working at its best, they are capable of churning out massive volumes of high-quality, delicious food at rapid speeds.
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