Bad frying oil can often be hard to spot with the naked eye. Whether it’s reused too many times or it’s improperly filtered, the eye test isn’t always the best way to determine whether oil should be changed or filtered. There’s another sense, though, that can often steer us in the right direction.
Bad oil smells bad. It’s not subtle, either. At some point, everyone’s been in a restaurant where you’re overwhelmed by the rancid smell of bad frying oil, and according to a recent article by the Restaurant News, bad odors are one of the biggest turnoffs to restaurant goers .
Smell, of course, is also closely linked to taste. When restaurants (or the food they produce) smell bad, the taste of that food will inevitably be “off” as well. And that’s not even considering the actual taste of the bad oil itself.
So how can you mitigate these bad odors and flavors? Keeping your oil at optimal frying condition will help. Though it’s possible to filter your oil daily and change it every several days, in order for food to maintain a high quality and to eliminate odor, best oil filtration practices must be followed.
This means filtering your oil on a regular schedule with accurate recording of all oil filtration. Oil logs can be an important part of this equation.
Get your Free Frying Oil Log from Filtercorp
As oil filtration experts, we’ve been in many restaurants and foodservice operations to review their oil filtration practices. Based on this experience, we developed a Frying Oil Log template for recording all your oil filtration practices. This will help you maximize the life of your oil, increase the quality of your food, and eliminate those unwanted restaurant odors.