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Helpful Hints - Oil Deterioration
Signs of Oil Deterioration:
• Oil darkens with use because the oil and food molecules burn when subjected to high / prolonged heat.
• The more an oil batch is used, the slower it will pour. Oil viscosity changes because of its molecular structure.
• Loose absorbent particles accumulate as sediment at the bottom of the fryer storage container or are
suspended in the oil.
• When smoke appears on the oil’s surface (before the temperature reaches 190° C / 375°F) the oil in the fryer
will no longer effectively deep fry food products.
• When the oil in your fryer omits a foul odor or if the oil smells like the food fried/cooked in it, the oil should
be carefully discarded
How to Safely Reuse oil:
• Strain oil through a few layers of cheese cloth to catch any food particles. Only do this once the oil has
cooled. DO NOT attempt to do this when the oil is in use or directly after.
• Shake off excess batter from food before putting into the fryer. This will reduce the amount of excess food
particles.
• Turn off the heat to the fryer once cooking is complete. Exposing oil to prolonged heat accelerates the life of
the oil.
• Store oil in a cool, dark place. Once fryers are off and have cooled, cover the fryer with a guard/cover.
• Avoid iron or copper pots or pans for frying oil that is to be reused. These metals accelerate the life of the oil.
Summary of Contents for CPF10
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