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-16-
OPERATION
PROBLEM CAUSE REMEDY
Presence of salt on food. Salt foods after frying and
away from fryer.
Darkening of oil
Excess egg yoke content in
batters.
Replace part egg content with
milk.
Contamination. Filter or strain oil daily.
Poor cleaning procedures Clean fryer each day or at least
once a week and rinse and dry
thoroughly before use.
Overheating of oil. Check setting of the
thermostat, and check
temperature with a
thermometer.
Insufficient frying oil. Maintain minimum quantity of
oil in fryer for more rapid
turnover or increase quantity of
food fried in fryer.
Cooking high sugar foods Potatoes at the end of each
season are higher in sugar and
will darken quicker and colour
the oil.
Excess Oil Use Too much oil is being
absorbed by food being
fried.
Check setting of thermostat
and check temperature with a
thermometer.
Cooking temperature too
low.
Increase frying temperature.
Not draining after cooking Make sure to drain foods so
that oil is returned to the tank.
Excess heat boiling off oil Check temperature setting is
as low as practical.
Use of unrefined oils such
as dripping.
As these oils smoke at lower
temperatures than refined and
deodorised oils, food cooked at
lower temperatures absorb
more oil.
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