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22
NOTE: Excessive usage of oil is an indication of high absorption of oil into the food. This is a
function of temperature and character of goods being fried - NOT due to type of oil being
used (unless refined oils are being used). Any variation in apparent life of oil is always due
to one or more of the causes mentioned above.
Rapid oil breakdown.
Inadequate frying oil turnover. Adjust procedures to fry more food in fryer to
increase turnover.
Oil overheating. Check oil temperature by using a thermometer
or thermocouple.
Contamination. Filter or strain oil daily.
Poor cleaning procedures. Clean fryer each day or at least once a week and
rinse thoroughly. Dry fryer before use.
Presence of copper or brass in the
fryer equipment.
Remove all copper or brass fittings from contact
with oil.
Overloading fryer. Maintain 1-8 ratio of food to frying oil.
Food excessively moist. Drain and dry food before frying.
Overheating oil on ‘Standby’ mode. Turn control to Pilot position during idle
(‘Standby’) periods.
Oil smoking.
Insufficient turnover of oil. Maintain a minimum quantity of oil in fryer for
more rapid turnover or increase quantity of food
fried in fryer.
Replace with fresh oil every 3 to 5 days.
Continual frying with excessive
moisture on food.
Drain foods before frying, pat food dry.
Contamination of oil. Filter or strain daily to remove contaminants.
Oil overheating. Check oil temperature by using a thermometer
or thermocouple.
Rapid breakdown of oil. Use a stable frying oil.
Use of unrefined oils. Dripping smokes at lower temperature than
refined and deodorised oils.
Darkening of oil.
Presence of salt on the food. Salt food after frying and away from fryer.
Foods dipped in batter high in egg
yolk.
Reduce egg content of batter, replace part egg
with milk.
Contamination of oil. Filter or strain oil daily to remove contaminants.
Poor cleaning practice. Clean fryer at least once a week or each day in
cases of heavy usage. Ensure fryer is perfectly
dry before use.
Overheating of oil. Check oil temperature by using a thermometer
or thermocouple.
Insufficient oil turnover. Top up daily to replace contents of fryer in 3 to
5 days.
Cooking foods with high sugar levels. Potatoes are usually high in reduced sugars at
the end of a season. When fried, they will
darken quickly and discolour the oil.
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