Common fryer issues and how to resolve them
Britain is a country of fried food lovers, whether that’s chips, chicken or er… mars bars. You can’t deny us Brits love an unhealthy treat. Fried foods tend to be some of the most popular dishes on a restaurant’s menu, which is why it is key that your commercial fryer is working to the best of its ability.
Fortunately, Sylvester Keal has listed some of the most common fryer issues and how you can resolve them.
The pilot light won’t remain lit
A common fryer issue is when the pilot light does not stay lit; this can mean the appliance is not heating up properly and therefore disrupting the cooking operation. This issue tends to be the cause of a faulty thermopile or thermocouple. This is not an issue that can be resolved by yourself, but rather the professionals. At Sylvester Keal, our expert engineers are trained in fryer maintenance and can fix this issue as soon as possible.
The temperature is intermittent
One of the biggest issues a fryer can have is a problem with its temperature control. If a fryer is heating up too high or cannot maintain its heat then this will have a corresponding effect on your restaurant’s dishes, as your food will not cook correctly. One way to keep an eye on the temperature of the fryer is to use an external thermostat for a regular check on oil heat. If the temperature isn’t as it should be then it could be that your internal thermostat is faulty and will need to be replaced, something our engineers can replace promptly.
If you are having any issues with your commercial fryers, get in touch with the Sylvester Keal team. We can offer repairs, servicing and maintenance as well as breakdown cover, simply contact 01472 352033 or email firstname.lastname@example.org