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-15-
OPERATION
PROBLEM CAUSE REMEDY
Insufficient turnover of oil. Maintain minimum quantity
of oil in fryer for more rapid
turnover or increase quantity
of food fried in fryer.
Smoking
Food too wet. Drain and dry before
cooking.
Contamination. Filter or strain oil daily.
Overheating of oil. Check setting of thermostat,
and check temperature with
a thermometer.
Rapid breakdown. Use stable frying oil.
Use of unrefined oils. Dripping and unrefined oils
have a lower smoke point.
Oil Breakdown Inadequate frying oil
turnover.
Adjust procedures to allow
more food to be fried.
Overheating of oil. Check setting of thermostat,
and check temperature with
a thermometer.
Contamination Filter or strain oil daily.
Poor cleaning procedures. Clean fryer each day or at
least once a week and rinse
thoroughly before use.
Presence of copper or brass
in fryer utensils.
Do not allow any copper or
brass to come in contact
with the cooking oil.
Overloading the fryer. Maintain 1-8 ratio of food to
frying oil.
Food too wet. Drain and dry before
cooking.
Overheating oil on stand-by. Reset temperature to 100°C
during idle periods and
cover with lid to retain heat.
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