After determining what type of deep fryer will work best for your restaurants needs the next step is to find the right type of frying oil to use. Until the last decade greater attention has been given to the different types of oil and what they work best for, up to that point fry oil was fry oil and a restaurant would choose whichever one the chef preferred or based solely on cost. However, in the recent decade a massive amount of research has been done regarding which types of oils work best for different types of applications, things like the composition of the oil and how that effects the fry process, the taste of the food, how oil life is effected and its health benefits.
While there are many different types of oil on the market today, the main types of deep frying oil include vegetable, sunflower, safflower, peanut, grape seed, corn and canola oils. Each of these fry oils has different properties that fit different applications, things like the smoking point, flavor, stability, health concerns & parameters, and nutritional profile. With the countries focus on trans fat, and removing as much of it as possible from our diets, a new type of frying oil has entered the market place boasting increased functionality and stability to meet today’s deep-frying needs in terms of maintaining maximum taste and meeting the governments healthy oil standards because they are trans fat free. This is accomplished by not partially hydrogenating the oil and using state of the art plant breeding technologies along with genetic engineering. This next generation of oils is increasing constantly, but the current leaders in this area are oils like sunflower oils high in healthy monounsaturated fatty acids, high-oleic and mid-oleic sunflower and canola oils. Manufactures of these new cutting edge oils will also create blends of these products which product better tastes and performance characteristics.