Food Cooked in Healthy Oil will be Crispy on the outside while being lite and dry on the inside.
Deep fryers should be filtered everyday, preferably at the end of each the day. Our ecoFRY fryer management service will remove more Total Polar Material (TPM) then a paper filter can eliminate. Using our service 2-3 times a week will extend the life of your oil and will eliminate any required boil-outs for your staff.
A simple Best Practises is to use your skimmer to keep the fryer free from floaters. The small pieces that come off your batter or breading are what increases the TPM in your oil and a major contributor in the deterioration of your oil.
Use an oil quality test kit, it will show you when your oil needs to be replaced. If your oil is smoking, cloudy or smells, replace it. When you use ecoFRY's Fryer Management Service, we always perform best practises. We test your oil when we arrive and again after the service is completed. We share these numbers with you after every service. For more information on the testing of TPM click button below
Keep your deep fryer in the 350 degree range: 350 is the standard for majority of commercial applications. If your oil is too hot it will break down quicker, if your is not hot enough, it will make your food greasy. Keeping a calibrated deep fryer is one of our top best practises.
After you have finished with your fryers for the day, cover them so no foreign objects can fall in, light is also a contributing factor to the deterioration of your oil. Covering them will assist in the longevity of your oil. Filter your oil at the end of the day, to ensure that any food debris does not spoil while in the fryer. A very easy process to follow with our best practises.
Keep your oil level up but do not overfill, only go to the MAX line. Check the temperature of the oil after topping up, do not start cooking until it is at the correct temperature. If it is not up to temperature, your food will come out greasy.