Deep Frying Best Practices Checklist

Deep Frying Best Practices Checklist

Keep fryers set at the proper frying temperature

Temperature is very important. Gradually bring the heat up slowly until the oil is between 350 and 375 degrees Fahrenheit. If the temperature of the oil is too low, you’ll get greasy food. If the temperature is too high, the oil will start to burn.

Use your skimmer and keep the fryer free from floating debris

Use a deep fryer skimmer to safely remove fried foods is a quick and easy way to strain excess batter/breading from your frying oil. It’s also a great tool for scooping up small fried food items like shrimp and hushpuppies. A skimmer helps you remove excess batter and small pieces of food out of the oil in your fryer, keeping it fresher for longer use and better-tasting food.

Keep oil levels consistent

Add extra frying oil as needed. Do not allow the fryer to be under-filled. On the other hand, only add the oil to the fill line. An overfull fryer is an accident waiting to happen, as the oil can boil over very easily if it is too full.

Discard only on the basis of a quality standard

Use a color test kit, or similar to test the quality of the oil. If the oil is clouded or if the oil starts to foam or has a foul odor, taste, or smell, discard it.

Filter twice a day, everyday

Clean frying oil is important in order to have consistent food quality. The patented SuperSorb® CarbonPad from Filtercorp provides superior oil filtration. Making your frying oil last longer so you use less, save more and have more consistent food quality. SuperSorb® CarbonPads have a unique combination of a specific activated carbon, cellulose fibers, activated absorbents, along with billions of tiny pores physically removing contaminants from your frying oil.

Cover fryers after closing the kitchen

The end of the day activity for fryers should include scooping out food residue, filtering and/or treating the oil in the fryer, properly cleaning the fryers, which includes boiling out the fryer, draining fryer and rinsing it, which must include rinsing with water and vinegar or citric acid to ensure that all the caustic is neutralized, and refilling the fryer with the filtered oil and topping it off with fresh oil. And, when all this is done, be sure to put the cover back on the fryer.

For more deep frying best practice tips and to learn more about the value of SuperSorb® CarbonPads for your frying operation, reach out to a Filtercorp representative!

By | 2018-10-29T17:47:13+00:00 October 29th, 2018|Categories: Fry Oil Tips|0 Comments

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