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what are some tips on prolonging fryer oil in a restaurant?

post #1 of 4
Thread Starter 

I have 4 fryers that hold 20L canola oil each. We blanch about 30 cases of 40lb jumbo wings throughout the week and I need to save money on oil. I'm looking for a tip that could help keep the oil longer before it gets too dark and starts to ruin the taste of the food.

post #2 of 4

How often do you strain your fryers?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 4

My honest advice?

 

Bake off the wings in the oven.  You can reheat in the fryer if absolutely neccesary, but don't cook raw wings in the fryer.  Natural juices and especially natural salts (you aren't salting the wings before deepfrying, are you?) will break down the oil much faster

 

-Salt in the fryer oil will break down the oil very quickly

 

-Strain daily, better yet twice a day.  Crumbs and crud in the oil break down and burn, and then the oil starts to break down.

 

-Keep one dedicated fryer for wings only

 

-Cover the fryers at night.  Light and especially sunlight will break down your oil much faster

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 4

Also use a skimmer and skim your fryer during downtimes. Keep your fryer baskets clean, and when you change the fryer oil out clean and rinse the inside thoroughly.  When I had my first job as a line cook the fryers got filtered every shift. And the oil got changed once per week. But this particular Perkins was 24 and high volume, were talking close to 3 million per year.

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