This is because greases settle in and behind your grease filters, in the channels and the engine. The grease filters are cleaned regularly, but there are still grease residues that cannot be removed without thorough deep cleaning. Behind your grease filters, you often see that fats remain in the gutter and that the walls are covered with grease that often also looks brown or even black. The same thing occurs in the channels and the engine, which can sometimes amount to a few centimetres of fat.
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Because fats are present, when a fire results, it is quite possible that the entire baking wall and the channels will catch fire immediately and that manual extinguishing is excluded. The fats are a very good conductor to ignite and accelerate that fire. As a result, you are forced to call in the fire department and your fryer and the building you are in will have to close for a long time due to fire and water damage. Then make sure you have a cleaning certificate so that you can submit it to your insurance. This is often stated in the policy, but the operator is not aware of it.
Fats are a very good conductor to ignite and accelerate possible fires.
Fats are also a source of bacteria and pests. It sometimes happens that fats spill when pumping out or filtering grease so that fat stays behind corners and edges. Remnants of fries or other baked goods also end up under and next to the baking wall, and the bugs love that.
Pests in your business are, of course, not done. They cause diseases and when customers see them, they stop coming and you lose sales. When fats are in the channels and in the engine, it also happens that leaks occur at the seams of the channels or even that fat flies around outside the fryer. This also causes damage or dirty conditions such as grease on the roof, attic, leaks on ceilings, etc.
Fats are a source of bacteria and pests, which does not benefit your business.
Fats contain fatty acids. If these fats stay in place for a long time, bacteria will cause a smell. The airflow from the engine creates an airflow that passes over the fats and thus naturally takes the scent with it. The smell of fries may be delicious, but the smell of fatty acids is not and are therefore often the source of inconvenience inside and outside the fryer. When you turn off the engine, you often recognize that you suddenly smell a strong greasy smell inside the fryer.
Fats contain fatty acids, which cause bacteria to smell after a long time.
French fries and meat or fish products are baked in tubs. These tubs are subject to fries, fries, fish and meat products. Remnants fall to the bottom and fat begins to carbonate after a while.
So you start with a nice shiny shell and after a few years it looks black. Even if you try to clean them, you often only get part of them clean.
The temperature sensors are also turned on and for example, you have to let the fat heat up longer to warm up.
The engine is also subject to grease. The engine consists of a ventilation part and it will be covered with grease over time. After a while, it may be that it is severely affected that the suction power decreases, so you will have to turn up your fan and therefore consume more energy or that there is too little exhaust, which will keep the heat in your fryer and increase the air conditioning, loss of energy again.
The channels are often inaccessible and inaccessible; if fats settle in them, it also happens that over time, the diameter of the channel decreases, so that the extraction does not work optimally. As a result, you have to turn the fan higher again, which costs extra energy.
All of the above can be avoided by thorough annual cleaning. It does happen that a bad exhaust system causes the baking wall to alarm and that you can no longer continue working. That your engine gets stuck and you can't open. That your tubs no longer heat up efficiently and you lose energy.
If you have an annual thorough cleaning done from the moment you buy, you will also save money in the long run: less energy loss, lower cleaning costs, for example, only after years of cleaning (more work than annual maintenance and therefore more expensive).
In short: a good fryer takes care of his baking wall and not only bakes the best but also the most hygienic fries.
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