Following these four tips will help retail foodservice employees extend the life of frying oil while cooking.
1. Eliminate excess heat. Check the fryer’s thermostats often – 350° F is usually ideal – and use a thermometer to calibrate the fryer’s set point. Also, don’t forget to lower the fryer’s temperature to 200° F and cover during low-volume times.
2. Minimize moisture. Contact with moisture is the biggest culprit in the deterioration of cooking oils. Loading fry baskets away from the fry well as well as not overloading the baskets (never more than half full) can help avoid adding unnecessary liquids, ice crystals or particulate matter to the cooking oil.
3. Skim excess particles. Skim the oil frequently to remove food particles that can burn and affect flavor.
4. Regular oil filtration. Filter fry oil at least once a day and change the oil whenever it becomes too dark, smokes or foams excessively, or when food comes out looking burnt or tasting off.