How to Operate a Deep Fryer Effectively
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Dry all foods as thoroughly as possible before frying them. Moisture tends to break down oil.
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Prepare batters and breadings well in advance.
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Cut food pieces to the same size so that the entire batch will be fried uniformly.
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Use the smallest size fryer practical for the job. If possible, use a battery of fryers, reserving one for blanching potatoes, another for finishing them, another for seafood, poultry etc.
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Pack fresh shortening firmly into the lower section of the fryer and around the heating coils to prevent air pockets.
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Do not turn on heat until all shortening is in the fryer. Keep heat low while melting down the shortening.
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Do not overload fryer. Maintain the proper load ratio at all times.
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Make sure frying temperature is the correct one for the particular food being fried.
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Keep oil clean while frying. Use a small kitchen strainer to take out crumbs and bits of food that float in the oil. Remove them before they burn and carbonize.
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Do not sprinkle salt on food directly over the fryer or while food is still in the frying baskets.
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Drain all foods thoroughly after frying. Use a wire screen for that purpose.
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Maintain a high rate of oil turnover. Gauge consumption so that at least 20% new shortening will be added per day.
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Reduce frying temperature when fryer is not in use.
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Check the thermostat on fryer frequently with a frying thermometer.
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Clean fryer often – daily if the load is heavy enough to warrant it.
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Skim off oil every day or at the end of each shift.
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Make one person responsible for the maintenance of the fryer. Give complete instructions on cleaning the fryer. Check periodically to see that job is fryer properly done. Or use FiltaFry service.
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Filter oil through an efficient filtration system at least once per week with FiltaFry.
General Rules of Frying
Never heat the oil above 365°F or it will spoil more rapidly. Use a thermostat or thermometer and regularly check them for accuracy. Regulate the temperature of the oil as carefully as possible, avoiding hot spots and high flames. Frying at too low a temperature will result in greasy products and an excessive absorption of oil by the food.
Fry the food in the correct amount of oil. The general rule is to fry one part of food in six parts of oil. If too much food is immersed, the temperature of the oil will drop and the food will be greasy. If too little food is immersed, the amount of oil needed to top up the vat becomes small and the main bulk of the oil will spoil more rapidly.
Prepare the food carefully, ensuring that it is as dry as possible before frying. Wet foods, particularly potatoes, tend to make the oil froth and break down. This is unsafe and wasteful. Fragile foods must be handled carefully to avoid break-up during frying. If one of the proprietary materials for keeping potatoes white is used, the manufacturer’s instructions should be followed.
Clean the oil regularly by skimming at the end of each day, to remove the small pieces of burnt food which might accumulate. Clean the equipment by scrubbing with an approved cleaner and avoid the use of water wherever possible this should be completed at least once per week. Remove all residues from the fryer as any remaining cleaning residues or products of the cleaning process will cause catalytic degradation of the oil. Do not use iron, mild steel or copper strainers and utensils, as these metals accelerate the breakdown of any oil.
