As we’ve already touched on, fry oil will change it’s composition as it interacts with food placed in it, the heat from the heating elements, and the oxygen in the air. As a result of this chemical interaction with these elements by-products are created in the oil which changes the overall make-up of the oils characteristics. In addition, food particles, water, and the various starches in the batter start to enter the oil as contaminants and contribute to the breakdown of the oil’s quality.
There are five easy areas to watch out for that can greatly increase the quality and longevity of deep fryer oil. It is important to try and limit the amount of exposure the oil gets to crumbs, air, salt, water, and heat. All of this can be accomplished by using the following good frying practices:
1) Once the baskets are loaded shake them out before moving them into the frying area. This will knock off any of the loose crumbs from the product allowing them to be disposed of easily instead of falling off into the fryer oil.
2) Filter the oil in your deep fryers on a regular basis. Depending on the amount of use your deep fryer sees, this could be nightly or bi-weekly. Filtering frequently will remove the solid particles that have fallen off into the oil during regular operations as well as un-dissolved salts.
3) If the fry oil becomes contaminated by an unexpected substance you should follow the safe handling procedure and dispose of the oil immediately and thoroughly clean the deep fryer before using it again.
4) Read the cleaning instructions of your deep fryer, follow cleaning and oil replacement guidelines set forth by the manufacturer. Proper care and maintenance of your fryer will help ensure a long product life and help avoid any fryer defects that could cut down on the life span of your fry oil or cause inconsistencies in your fried food.
5) Keep your fry oil at it’s optimal temperature at all times. Doing so will help avoid situations where food is cooked at too high of a temperature or much faster than expected, thus allowing for a consistent quality to your fried food. Avoiding fluctuations in temperature will also help increase the life span of your cooking oil. It is unavoidable that cooking oil will fluctuate in temperature while actually cooking but keeping those fluctuations to a minimum will be beneficial. Most oils are recommended for a 330°F to 350°F operating temperature at the start of a cooking cycle with a drop to 330°F for a brief period at the start and then returning to between 330°F to 350°F. However, one should always consult with the manufacture of their cooking oil for specific usage guidelines as many of the trans fat free oils may require different operation temperatures