Frying Oil is Part of the Quality Frying Equation

Frying Oil is Part of the Quality Frying Equation

Elements essential for quality frying are design, construction & maintenance of equipment, proper operation of equipment, proper cleaning of equipment, minimizing exposure to UV, keeping salt & metals away from oil and filtering regularly. Foodservice operators need to ensure they are selecting the proper cooking oil and oil filter for their operations and the products that they fry. The type of oil and oil filter that is used affects product quality, performance in the fryer and potentially food and worker safety.

Let’s look at food quality as an example. People love doughnuts, especially when they are fresh out of the fryer. Oils used to fry doughnuts should be hard fats to ensure that coatings like frosting and sugar adhere properly and to prevent a doughnut from getting soggy. The food being fried will affect oil selection and oil performance. And in today’s market there are a wide variety of oils available to choose from all with different characteristics contributing to the taste of the food.

Canola, vegetable, and peanut oil are good go-to oils when deep frying for their neutral flavors that enhance the taste of the food instead of covering up or taking away from its true taste. Fried chicken is one of the most popular fried foods and is best when fried in Vegetable oil. When chicken is fried, fat is rendered from the chicken into the frying oil, so over time what was once a liquid oil at room temperature, will become a hard fat due to the rendering process. However, not everything is meant to be cooked in vegetable oil. For example, fresh cut fries are best cooked in peanut oil. These are just a few examples of what operators should be thinking about to ensure the best, consistent quality of their fried foods.

Foodservice fryer operators also need to look for an oil that is stable at high temperatures, has good hydrolytic and oxidative stability, produces good quality foods, has certain desired chemical characteristics, and imparts the desired flavor profile. The oil that is selected should be durable enough to last for an extended frying period. Each and every operator should work with their oil supplier or with someone knowledgeable to select an oil that best meets their needs and establish a specification for that oil. Operators should not simply accept the oil they buy once they have a specification. Oil samples should be collected at least once a year and sent to a laboratory for testing. Failure to maintain the quality standards of fresh oil can be detrimental to frying operations.

Be cautious and curious when trying to save money. Some foodservice fryer operators have purchased salad oils with which to fry. These oils are not designed for high temperatures, so it will not last very long. In addition, it can dirty the fryer and because they break down quickly, can create an unhealthy work environment.

Continue to know the facts and stay up-to-date on the best oils for your frying operations. Filtercorp can help you determine the best filter for your fryer that will compliment your frying oil. With our unique innovation in oil filtering we assure you will have less oil usage, reduced labor, fewer change-outs and best of all consistent food quality. Using a quality filter such as our SuperSorb® Carbonpad will help extend your oil life. Our SuperSorb® CarbonPads help maintain your oil in the optimum frying zone giving you consistent food quality throughout your oil’s life.

Visit www.Filtercorp.com to learn more about our SuperSorb® CarbonPads and find your filter today.

By | 2018-08-28T12:23:44+00:00 August 28th, 2018|Categories: Fry Oil Tips, SuperSorb Carbon Pads|Comments Off on Frying Oil is Part of the Quality Frying Equation

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