Cooking oil is a vital component of any foodservice operation, and there are considerable costs tied to it as well. Prolonging the life of oil just makes good business sense. Check out these tips on how to get better longevity out of cooking oil, and to learn even more about how to can maximize oil’s benefits, download Restaurant Technologies’ eBook, Focusing on Fryer Oil, today.
- Filter and skim constantly. The quality of oil is as much about what’s in the oil as it is about what’s not in it. Consistent filtering and skimming of oil will keep it free of debris, support the cook and improve the fryer’s efficiency. Oil should be filtered twice a day and skimmed every 15 minutes. Establish the routine and stick to it.
- Cover them up. Not all of the debris that floats in fryer oil is a product of the food cooked there. Covering fryers when not in use prevents other foreign materials from finding their way into the oil, preserving the cleanliness of this resource. In addition, it also protects fryers from oxidization, which can hasten the breakdown of cooking oil.
- Don’t overfill. Filling fryers beyond the recommended oil level is wasteful and inefficient. Higher oil levels increase the risk of dangerous oil spilling or bubbling over onto the floor. In addition, the more oil in the fryer, the longer it will take for it to reach the desired temperature, wasting energy needlessly.
- Cook in the right place. While the cooking process of multiple food types may be similar, the foods themselves can vary dramatically. As such, it’s in a restaurant’s best interest to differentiate their fryers by material. Chicken wings, for example, leave blood in the fryers that can darken French fries, and shrimp or fish can emit tastes that linger into other foods. Separate wings and seafood whenever possible—the finished foods will be better for it.
- Hot, but not too hot. As silly as it sounds, heat is bad for cooking oil because hotter temperatures break the oil down more quickly. Keep fryers at no more than 350 degrees. It’s even feasible to turn them down to 280 degrees during lulls in meal service.
- Shake the ice. Ice and water cause more than just an intense bubbling when placed in fryers. The combination of water and cooking oil actually forms acidic compounds that can affect food’s taste. Removing all water before cooking will benefit everyone.
- Clean before filling. When it is time to empty fryer vats, clean the fryers thoroughly before refilling them. Doing so will prevent even the smallest grime accumulation from becoming a big, long-term problem.
This post is sponsored by Restaurant Technologies