So we’ve looked at the different types of fryers and the different types of oils, now it is time for the third factor in finding the right deep-fryer for your restaurant and that is selecting the right type of fried food. When deep frying foods it isn’t just the type of oil that effects how much fat is in the fried food but the content of the food itself plays a large roll in determining house it should be friend for the best and healthiest results. For example, if the food you are deep-frying has been par-fried, as is the case with many pre-prepared frozen foods, the oil that was used will not only effect the food that was fried but the oil in your fryer as well. Lets say that a partially hydrogenated oil was used to par-fry chicken before it reached your restaurant. This pervious oil will leach into your fryers oil as you cook it for serving. So if you are using a trans fat free oil the levels of trans fats will increase over time due to the leaching effect of the previously used oil and will eventually not meet the .5mg or less requirement to be called trans-fat free when served. It holds true for other types of oil as well as there is a leaching effect of the previously used oil into the current oil which can change the taste of your menu as the oil gets longer its life cycle. This leaching can drastically shorten the oils life span as the altered taste of menu items will prompt a changing of oil much earlier in the life cycle than actually needed, thus driving up your oil consumption and costs.
When purchasing foods, it is should be noted or inquired as to the type of oil that was used in the preparing process. Today’s vendors offer trans fat-free foods and have been working on increasing efficiency of their methods for years to help keep cost down. By paying attention to the fry process used in preparation before it gets to your restaurant, frying in healthy oils in your own deep fryer, and by following good frying practices you will not only provide a consistent quality and taste of food to your customers but also take steps to ensure that you get the maximum oil life you can out of your own fryers.