Here are a few tips to keep your commercial fryer and restaurant charbroilers working in top form, courtesy of Vulcan's website:

Fryer Maintenance Routines from Vulcan

Here are a few tips for maintaining your fryer and extending the life of the fry compound.  Most of these are standard operating procedures, but everyone needs to be reminded of best practices now and then.

1. Filter the oil frequently, at least once a day.
2. Cover the fryer at night or when not in use.
3. Maintain oil temperature around 350 degrees. Higher temperatures tend to break the oil down at a faster rate.
4. Move fry baskets to a counter or workstation before filling with the frozen food product. This keeps ice crystals and water out of the oil.
5. Frequently skim off floating particles using a skimmer screen and remove particles that fall into the cold zone with a fryer scoop.
6. Boil out the fryer at least once a week following the directions for a commercial boil-out compound. Rinse, then wipe dry. Place your KleenScreen mesh screen into the boil out for an extra cleaning.

Charbroiler Tips from Vulcan

To get the most from your charbroiler:

1. Use the appropriate grate for the menu selection. Some Vulcan grates help drain away fat while giving the characteristic charbroiled markings.
2. Season the grates before the first use by preheating them to open the pores and brushing them with oil.
3. Be sure the pre-heat the grates before cooking. The hotter the better. This helps reduce sticking.
4. Dip the food product in seasoned oil before grilling. This also reduces sticking and enhances flavor.
5. Position the grates on an angle for charbroiling. This helps drain the grease and gives you better control over heat distribution. Well done items go to the top position, farthest away from the heat sources so they cook more slowly and thoroughly. Rare items should be in the lower position so they cook rapidly on the outside and leave the inside rare.
6. Wire brush the grates after each use or batch of food product.