Video summary

Maintain Cleanliness | Fryer Cleaning Demonstration | FRYIN-201｜Tsunghsing(TSHS)

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Tsunghsing (TSHS) — fryer cleaning demonstration (“FRYIN-201”)

Note: This video is not a cooking recipe; it’s a fryer cleaning procedure. Subtitles focus on cleaning, circulation, temperatures, and chemical handling—not food preparation.

Equipment / Setup Mentioned

  • Fryer with:
    • Valve at the lowest point of the pipeline
    • Pump to reclaim oil
    • Oil storage tank
    • Controller/sensing device for water level
    • Conveyor, circulation pump, and burner
    • Drain for dirty water removal
  • CIP system (mentioned for conveyor cleaning, including auto flush)
  • Chemical: Sodium hydroxide
  • Compressed air (used to remove remaining water)
  • Air pipes and valves for the compressed-air step

Step-by-Step Procedure (Key Timings/Temperatures)

1) Reclaim and Remove Residual Oil

  1. Open the valve at the lowest point of the fryer pipeline.
  2. Use the pump to reclaim/smoothly recover the oil back into the oil storage tank.
  3. Manually remove excess residual oil from the oil tank.
  4. Adjust valves to the positions used during fryer production.

2) Cleaning Round #1 — Water Circulation

  1. Add clean water to the fryer to the water level standards indicated by the controller sensing device.
  2. Sequentially start:
    • Conveyor
    • Circulation pump
  3. Adjust burner temperature to 80°C.
  4. Circulate continuously for 30 minutes.
  5. After circulation, remove dirty water via the drain.

3) Cleaning Round #2 — Sodium Hydroxide Solution (80°C)

  1. Prepare sodium hydroxide with a ratio of:
    • 100 L water : 2.5 kg sodium hydroxide
  2. Run the same circulation setup as before:
    • Start conveyor
    • Start circulation pump
  3. Set burner temperature to 80°C.
  4. Circulate continuously for 30 minutes.
  5. Optionally use the CIP system to:
    • Auto flush
    • Clean the conveyor, and the cover
  6. After circulation, remove dirty water via the drain.

4) Cleaning Round #3 — Final Water Rinse Circulation (80°C)

  1. Introduce clean water for circulation.
  2. Maintain 80°C and continue the cycle for 30 minutes.
  3. After cleaning, remove dirty water via the drain.

5) Remove Remaining Water with Compressed Air

  1. After removing water, use compressed air to pump out remaining water.
  2. Close all valves.
  3. Connect/prepare air pipes and add air for 20–30 seconds (air presses remaining water).
  4. Open the drain to release the pressure and remaining water.
  5. Repeat 5 to 8 times to ensure remaining water is removed.

Maintenance / Key Reminders (From Subtitles)

  • After each cleaning, it is essential to perform maintenance on the circulation pump by adding edible oil recovery all valves and drains properly (as stated).
  • Keep the fryer in top condition for optimal performance.

Ingredients / Quantities (Only Items Mentioned)

  • Sodium hydroxide: 2.5 kg
  • Water for sodium hydroxide solution: 100 L

(No other food ingredients are used—this is cleaning chemistry.)

Variations Discussed

  • Use of CIP system in the sodium-hydroxide cleaning round (auto flush; cleans conveyor and cover).
  • Final step varies by repeating compressed-air cycles 5–8 times.

Plating / Serving Suggestions

  • None (not a cooking/serving video).

Original video