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5. AVOID BIG DROPS IN OIL TEMPERATURE
Big drops in temperature will damage the oil more quickly.
Put small loads in the baskets
If you have enough fryers, put baskets in alternate fryers.
Keep fryers topped up with fresh oil. Don’t top up whilst cooking
food.
6. DRAIN FOOD WELL
Vigorously shake the basket of cooked food twice and hang it for
at least 20 seconds over the hot fryer. This returns some oil to
the fryer
7. LOOK FOR SIGNS OF OIL DEGRADATION
If the oil is damaged (eg dark colour, smoking) discard it all.
8. FILTER OIL DAILY
Use a funnel or a filtering machine
The cost of a filtering machine will be offset by your savings on
the oil
Filtering extends the useful life of the oil
Skim the surface of the oil frequently while cooking
9. CLEAN FRYER FREQUENTLY
Detergent damages the oil. If you use detergent, rinse well after
with a solution of white vinegar and water (1 cup of vinegar in a
20 litre bucket of water.) Finally rinse with water.
10. COVER THE FRYER WHEN NOT IN USE
As light, dust and air damage oil, cover the fryer overnight and
other times during the day when oil is cool.
