Are you concerned about your customers’ health? Would you like to improve the flavour and nutritional value of your fried product? And would you like to save money doing so? Then read on and take the first step towards a higher quality healthier product that actually can help save you money…

SAVING COSTS, IMPROVING OIL LIFE AND INCREASING EFFICIENCY

Food quality and operating efficiency is improved by cooking in regularly filtered oil. Long oil life can be achieved by frequently filtering the fat and oil inside the deep fryer. This allows the oil to work at greater efficiency for a longer time. This improvement can be associated with increased efficiency; including power cost savings and a longer fry life for the fat or oil.

Several factors that shorten the fry life of the oil include the presence of water, emulsifiers, seasoning, light and detergent.

VARIOUS TYPES OF FATS AND OILS
Different types of oil or fat used to fry foods affect the overall nutritional quality of the finished product. Many of the various types of fats and oils available on the market are not suitable for cooking over long periods of time at high temperatures, as happens in deep-frying.
1) Tallow-based (Beef) Fats - The most commonly used fat due to its cheaper cost and relatively longer fry life. This oil is not recommended due to it’s association with increased heart disease risk.
2)  Liquid Vegetable Oils - Whilst most vegetable oils are recommended for cooking, many of them are not suitable for deep-frying. Higher temperatures break down the oil faster and by-products often have an off-flavour and that may also increase heart disease risk.
3)  Hardened/Creamed Vegetable Oils - These products may have a longer fry life than their liquid oil equivalents, but the hardening process increase heart disease due to the components added.

Text taken from the Roband electric fryer operating manual
WA Commercial Appliances service and recommend Roband electric fryers.

We at WA Commercial Appliances are concerned and committed to your customers health as well as the well being of your business and equipment.
To keep your Roband fryer in tip top shape Give us a call to arrange a regular check up and service.
​We carry all spare parts for Roband Electric Fryers.

This relates to the operation and care of Washtech dishwashers and glasswasher, Eswood dishwashers and glasswashers, Hobart dishwashers and glasswashers  as well as most other brands of commercial washer. 
   Read the Operator Manual.

Correct installation:
An adequate supply of water at the correct temperature and pressure is essential for effective operation of your Commercial Dishwasher. Refer installation instructions for details. Drain hose outlet height is important on some models. Always install on a sound self-draining floor.
Water softening is recommended in hard water areas - especially for  efficient glasswashing.

Pre-rinsing:
Pre-scraping of dishes is required by hygiene regulations. The best method is to pre-rinse with a pre-rinse spray unit - or alternatively by scraping and dunking in water before placing dishes into the dishwasher..

Cutlery Procedures:
Pre-soak cutlery in warm water, preferably containing cutlery pre-soak compound - refer to your chemical supplier.
Do not overfill cutlery containers. Cutlery should be loose with handles down. Sort after washing rather than before. Cutlery of only one type nests together and obscures wash water.

Racking Procedures:
Do not overload racks, minimize the overlap of crockery. Cycle times are short and water consumption per cycle low - so there is no advantage in overloading racks.

Cycle Times:
For multi-cycle commercial dishwashers use the longest cycle whenever possible. Note that water
consumption does not increase with longer cycles. Only choose shorter, faster
cycles when necessary.

Detergent:
Use of correct type and quantity of low foaming detergent is essential to the performance of your commercial dishwasher. Ask a professional chemical supplier to recommend the best types and concentrations of detergent, rinse fluid and cutlery soak for your situation. Note that detergents are hazardous. Poorly formulated detergents, particularly those containing chlorine, can shorten the life of dispensing systems and the dishwasher itself.

Dishwashing Procedures for best results:
Drying:
Single tank commercial dishwashers do not have a drying cycle. However, the machines do rinse at high temperatures which promote fast drying particularly when drying agents are used. We recommend prompt removal of the rack from the machine - leave the rack on the bench for 2 to 3 minutes before emptying. This time will be reduced with correct use of drying agent (rinse fluid) which reduces water surface tension and allows water to drain quickly from washware.
For advice on drying agents and injectors refer to your chemical supplier.

Daily Cleaning:
It is essential that the machine is drained and cleaned at the end of each day. Drain the machine then remove, clean and replace filters as per the operating
instructions. Regularly check the wash and rinse jets and clean them if necessary    See below.

Regular Cleaning:
Remove scrap trays and wash pump inlet filter where fitted, and rinse or brush clean.
Remove wash and rinse arms by undoing the central thumbscrews. If fitted, remove the end caps from the wash arms and the rinse arms and flush the arms with water and/or use a toothpick or paperclip to clear jets.

Regular Servicing:
Regular servicing is essential for optimum performance and
long machine life. Maintenance is recommended at least
once every six months – especially when chemical injectors
are fitted.
Please contact WA Commercial Appliances
to organize regular servicing of the dishwasher - or discuss a
Preventative Maintenance Agreement.
Note: these are general instructions to assist in getting the best performance from your commercial dishwasher  –
some comments may not apply to every unit.