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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 oil inside the deep fryer. This
allows the oil to work at greater efficiency for a longer time.
This increased efficiency can be associated with power cost savings and a longer
fry life for the oil.
Several factors that shorten the fry life of the oil include the presence of water, salt,
emulsifiers, seasoning, light and detergent.
TIPS ON DEEP FRYING
1. USE THICK, STRAIGHT CUT CHIPS (GREATER THAN
13MM) OR WEDGES
Thin chips and crinkle chips absorb more oil and therefore use
up more oil from the fryer
If the chips are frozen, don’t thaw. Water from thawed chips
damages the oil
2. COOK AT 180°C
Food won’t cook more quickly at temperatures above 180°C
Higher temperatures damage the oil
Damaged oil: -cooks more slowly.
Uses more electricity to cook the food.
Takes longer to get back up to temperature.
Lower temperatures produce greasy food
Turn fryer to 140°C during quiet times to save power and save
the oil
3. COOK CHIPS IN A SEPARATE FRYER
Fresh batter mix used for battered food, crumbs from crumb
coatings, seasonings, sausages and seafood all damage the oil.
If you have enough fryers, keep one fryer for chips only, this oil
will last longer
4. COOK CHIPS FOR 3-4 MINUTES
