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Deep Fryer Cleaning Kit
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$95.00
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$95.00
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PRODUCT OVERVIEW
- Complete 5-Piece Maintenance Set — Bundles every tool needed for a full commercial fryer boil-out and deep clean into a single kit
- High-Temperature Cleaning Brush — Heat-resistant bristles scrub fry pots, heating elements, and frypot walls without melting or shedding
- 22" Angled & 26" Straight Drain Brushes — The angled brush reaches tight corners and element brackets; the long straight brush clears the drain line and valve
- 5-Pack Fryer Pucks & 10-Pack Scouring Pads — Concentrated boil-out pucks dissolve carbonized oil during the boil-out; scouring pads finish stubborn baked-on spots
Details
Keeping a commercial deep fryer clean is one of the most important — and most frequently skipped — maintenance tasks in a foodservice kitchen. This cleaning kit brings together the five tools most operators reach for during a proper boil-out and deep clean: a high-temperature brush for scrubbing the frypot itself, an angled brush and a long straight drain brush for reaching corners and clearing the drain line, concentrated boil-out pucks to break down cooked-on oil residue, and scouring pads for finishing stubborn spots. Bundling these together saves kitchen staff from tracking down individual tools and ensures the fryer gets a complete clean rather than a quick surface wipe-down.
Over time, frying oil breaks down and leaves behind carbon deposits, polymerized grease, and food particles that bake onto the frypot walls, heating elements, and drain valve. Left unaddressed, this buildup shortens the life of the oil, causes off-flavors and smoking, insulates heating elements so the fryer runs less efficiently and takes longer to recover temperature, and can eventually clog or seize the drain valve — a common cause of costly service calls. Grease residue in the drain line is also a recognized fire and slip hazard, which is why most equipment manufacturers and health departments recommend a full boil-out on a regular schedule rather than relying on oil changes alone.
A proper boil-out starts with draining the oil, disconnecting power to the fryer, and filling the frypot with water and degreaser or the included fryer pucks to the recommended fill line. Once the solution is brought to a low boil and allowed to work for several minutes, the high-temperature brush is used to scrub the frypot walls, corners, and heating elements, while the angled brush works into brackets and tight recesses the straight brush can't reach. The straight drain brush is then run through the drain line and valve to clear grease and carbon buildup, and the scouring pads handle any remaining baked-on spots on the baskets or frypot surface. After scrubbing, the solution should be drained, the frypot rinsed thoroughly with clean water to remove any residue, and the unit dried and inspected before fresh oil is added — leftover cleaning solution left in the pot can cause oil to foam or break down prematurely once the fryer is back in service.
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Over time, frying oil breaks down and leaves behind carbon deposits, polymerized grease, and food particles that bake onto the frypot walls, heating elements, and drain valve. Left unaddressed, this buildup shortens the life of the oil, causes off-flavors and smoking, insulates heating elements so the fryer runs less efficiently and takes longer to recover temperature, and can eventually clog or seize the drain valve — a common cause of costly service calls. Grease residue in the drain line is also a recognized fire and slip hazard, which is why most equipment manufacturers and health departments recommend a full boil-out on a regular schedule rather than relying on oil changes alone.
A proper boil-out starts with draining the oil, disconnecting power to the fryer, and filling the frypot with water and degreaser or the included fryer pucks to the recommended fill line. Once the solution is brought to a low boil and allowed to work for several minutes, the high-temperature brush is used to scrub the frypot walls, corners, and heating elements, while the angled brush works into brackets and tight recesses the straight brush can't reach. The straight drain brush is then run through the drain line and valve to clear grease and carbon buildup, and the scouring pads handle any remaining baked-on spots on the baskets or frypot surface. After scrubbing, the solution should be drained, the frypot rinsed thoroughly with clean water to remove any residue, and the unit dried and inspected before fresh oil is added — leftover cleaning solution left in the pot can cause oil to foam or break down prematurely once the fryer is back in service.
Product Specs
Features |
• High-Temperature Cleaning Brush — Heat-resistant bristles for boil-out scrubbing without melting or shedding• 22" Angled Brush — Curved head reaches corners and behind heating elements• 26" Straight Drain Brush — Clears grease and carbon buildup from drain lines and valves• 5-Pack Fryer Pucks — Concentrated boil-out cleaner for polymerized oil and residue• 10-Pack Scouring Pads — Heavy-duty pads for stubborn baked-on spots• All-in-One Kit — Every cleaning tool needed for a full fryer service, in one box |
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