Stupid question about commercial fryer care...

Ok so here's my problem. We've been in business and still hitting it strong coming up to our 5th year but prior to this, my restaurant experience didn't include deep fat fryers. Sad I know. I'm open to any professional folk leading me to a better way to KP, clean, care for...whatever you want to call it, my deep fat fryers. Now, don't get the wrong idea, they are clean...but not as clean as I want them to be.

I see photos of other in-use kitchens, I see fryers in open kitchens etc. and the exteriors are clean and shiny, the vent/flue back thingie is clean, and I have such a hard time keeping mine that way I KNOW I'm simply not doing something right.

Share with me if you will, your cleaning regiment...how exactly do you shut them down and clean them each night?

Currently we're not having to change oil but once a week, they are filtered out so all the sediment is removed daily, we boil them once a week when replacing the oil. Is this simply a matter of getting them polished down once, then every night whipping my guys till they start to understand the necessity of using a spray degreaser on all exposed surfaces?

They were in place when we purchased the place, and frankly still had 28 years worth of build up on them...is getting them back to an unstained and bright n' shiny condition a pipe dream?

there...my soul is bared. be gentle.