Fried Food Program

6 Mar 2016

Reasons for Discarding Frying Oil and How to Test It

By | 2018-04-26T18:04:28+00:00 March 6th, 2016|Categories: Fry Oil Tips, Frying Oil|Tags: , , , , , , , , , , , , , |Comments Off on Reasons for Discarding Frying Oil and How to Test It

There are many ways to determine the discard point of your frying oil. Some are more accurate than others. To start, let’s take a look at the main reasons for discarding frying oil, and then we’ll review some options for testing it.

Reasons for Discarding Frying Oil:

TASTE

Many experienced restaurant […]

15 Dec 2015

The Benefits of Low Oil Volume Fryers

By | 2018-04-26T18:17:31+00:00 December 15th, 2015|Categories: Frying Oil|Tags: , , , , , , , |Comments Off on The Benefits of Low Oil Volume Fryers

Over the last several years, many large cities have banned the use of trans fats in commercial cooking. This has had a great impact on foodservice operators. While the foods now being served are healthier, they are also more expensive to cook. As a result, many fryer manufactures have developed a new type of fryer called […]

21 Apr 2015

What Will Damage My Frying Oil?

By | 2018-04-26T18:33:49+00:00 April 21st, 2015|Categories: Fry Oil Tips, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , |Comments Off on What Will Damage My Frying Oil?

The instant frying is initiated using fresh oil that oil begins to degrade. The key to optimum frying is to acknowledge that the oil is constantly degrading and take steps to slow the breakdown.

Foodservice operators need to operate their fryers according to established procedures: fry at lower temperatures; keep the equipment clean and follow proper cleaning […]

7 Apr 2015

More Enemies of Frying Oil and Your Fried Food Program

By | 2015-04-07T11:53:04+00:00 April 7th, 2015|Categories: Fry Oil Tips, Frying Oil|Tags: , , , , , , |Comments Off on More Enemies of Frying Oil and Your Fried Food Program

By Rick Stier

Deep fat frying is perhaps the most dynamic cooking process known. Foods of all sorts are dropped into hot oil that ranges in temperature from 275ºF to over 400ºF. This cooking oil is in a constant state of flux thanks to its exposure to high temperatures, air, moisture, food, and the different components in […]