Your fryer prints money—if it’s taken care of. Poor maintenance burns oil, ruins food quality, and shortens equipment life.

Start with the oil

Oil is your fryer’s “ingredient” and its coolant:

• Filter daily (or more often in heavy use) to remove crumbs and carbon.
• Skim the top regularly during service.
• Watch for signs your oil is done:
  • Dark color
  • Strong odor
  • Smoke at lower temperatures
  • Food coming out greasy instead of crisp

Using a simple oil test strip or meter helps you make decisions based on data, not guesswork.

Daily fryer maintenance

At the end of each shift:

• Turn off and cool slightly before cleaning.
• Skim out remaining debris.
• Wipe exterior surfaces and knobs.
• Clean the area around and under the fryer to prevent grease buildup and pests.

When to call a pro

Bring in a technician if you notice:

• Uneven frying or cold spots
• Burners not lighting consistently
• Strange noises or visible damage to controls
• Gas smells (shut down immediately and call for help)

A well-maintained fryer gives you better food, lower oil costs, and fewer emergency breakdowns.