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fryer oil

post #1 of 11
Thread Starter 

Ok, so how do I make my oil in commercial deep fryer last longer? I would be willing to filter it twice a wk. although not twice a day evrery day. What other things do I need to know? Are some oils better than others and why? Smoke point or viscosity, impartment of flavor? Do people use lard and oil? Hey can I still use tallow?biggrin.gif lol. I change the oil every 10 days, so I go through 60-70 liters a mnth. I should have bought a diesel car. Am looking to extend oil life up to 21 days. Any suggestions would be helpful.

Thanks Taj 

post #2 of 11

The 2 best things to do are to buy a quality oil...usually the better stuff doesn't break down as fast. Also, clean the oil every day. If you filter the oil once a day, especially if your fryer gets a heavy workout, it will greatly help. 

 

Other than that, there is not much you can do. Make sure that, between shifts, you are at least cleaning the oil using a skimmer or something that will filter out some of the gunk. 

 

Maybe turning the fryer off between services? 

 

But I would say the 2 biggest things are keeping it clean and using good oil. 

post #3 of 11

The big questions   What are you frying, how much are you frying, what temps are you frying at. How many hours a day is fryer on.???

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 11

Were i work we clean our oil daily, (Drain, skim, clean fryer and refill) and our oil lasts about 2 months,, (but we only fry about 2KG of chips a day and 50 samoses)

post #5 of 11

I'd filter and clean at least once a day. If I'm doing a lot of breaded or most items, then I'd try and filter once a service.

 

 

If your cooks are leaving a lot of excess flour or moisture on items, that will kill your oil faster. Also if they get salt in the oil from salting fries.

 

 

I <3 those fryers with the built in filtration system.

post #6 of 11

Wow, I would hate to get the fish and chips on day 59 !!!! just sayin'.... I don't think any fryer oil will last that long unless your only open 2 hours a day !!!

post #7 of 11


sorry was refering to this Quote
 

Quote:
Originally Posted by Kieron19 View Post

Were i work we clean our oil daily, (Drain, skim, clean fryer and refill) and our oil lasts about 2 months,, (but we only fry about 2KG of chips a day and 50 samoses)



 

post #8 of 11

I'm interested in hearing someone talk about the oil additives out there that are supposed to extend the life of the oil.

I've gotten samples, but haven't really had the time to test them.

I'm sure someone has, though.

post #9 of 11

Most additives are garbage. A lot leave a little bit of an aftertaste and can make the oil more 'slimy.'

 

You should filter at least once a day. Even if you have to manually do it, it's still better to invest a little time every day, then rather then having to replace a unit five years earlier then you normally would.

 

For general maintence through out the day, A crumb scoop works fairly well, but you'll definitly need a fine mesh skimmer, as well as a clean out rod. I'm a huge fan of http://www.wasserstrom.com/restaurant-supplies-equipment/Product_120252 that one. It holds up fairly well to 350 degree plus tempetures, and is fine enough to get most of the particles. Skim it after every basket, and you'll see a cleaner oil.

 

We have a pretty wide range of fried items, and some things will destroy oil far faster then others. For example, Chicken karaage kills our oil far faster then chips, so our omnivore fryer needs changing faster then our vegan fryer. When we do a lot of karaage, we probably get 3 days out of our oil, whereas normally we get a little less then a week. We usually get about 7-10 days out of our vegan fryer.

 

Honestly, we could push the oil for longer, but quality>quantity. I'd rather spend the extra $30 on oil.

 

Oh, also, I'm not sure what type of fat you're using, but we use Expeller pressed canola oil, which lasts longer then chemically pressed. It also tastes a little better, in my opinion.

post #10 of 11
Quote:
Originally Posted by Haole View Post

Most additives are garbage. A lot leave a little bit of an aftertaste and can make the oil more 'slimy.'


How does it affect the life of the oil?

How does it work, in layman's terms?

 

Avoid at all costs?

post #11 of 11

Most of the frying oil have silicon dioxide added . It is used to cut down foaming affect of oil.  The best way is strain daily and keep clean in between  turn down temps in off peak hours. Some things really kill the oil like coconut shrimp and fried chicken. Water is the enemy as is sugar and any loose breading.   A quick way to clean is break and drop some egg white with the shell into oil . any loose particles are caught in the mass and can be removed in one big piece with a skimmer. Careful when dropping white in as fat will rise a bit. This trick was used years ago when fryer pots were left on the stove on an open burner. 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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