As a restaurant owner or manager, you probably know a thing or two about operating a frying line. When it comes to cooking oil for your restaurant service, there are two primary considerations. First, you must be aware of the key role oil plays in the flavors of the food produced by your kitchen, and second, you must know that the cost of fryer oil continues to experience a sharp increase. Here are four tips for managing your fryer oil in the most effective way possible to ensure your frying line delivers long into the future.
1- Do More Than Simply Count the Days
Rather than discard your used oil on a particular day or time, take into account the quality of the food being produced by your fryer. If criteria like texture, taste, color and smell aren’t up to par, get rid of the oil, even if you haven’t yet arrived at your designated “discard day.”
2- Track Temperatures
When it comes to fryer oil, extreme heat is not your friend. When heat mixes in the air with oxygen, oil breakdown is accelerated, which negatively affects the flavor of the food produced in the fryer. Fire up and shut down your fryer at regular intervals, and turn off vats when not in use. You’ll also want to regularly check the temperatures of your oil vats.
3- Consider Basic Chemistry
You may or may not know that oil expands when heated up. Thus, it is critical that you monitor the oil levels in your vats regularly and that you top them off whenever necessary (but be sure not to overfill them).
4- Filter Your Oil on a Regular Basis
Failing to filter your cooking oil regularly can prove catastrophic both for the quality of food you’re producing and your oil’s fry life. Be sure to filter your oil daily, because even one missed day can result in a wide array of problems for your restaurant.
5- Seeking More Information on Managing Your Fryer Oil?
For more about successfully managing your restaurant’s fryer oil, contact CASCO (Commercial Appliance Service Company) at (707) 544-5200 or stay connected socially via Facebook and Google +.
1- Do More Than Simply Count the Days
Rather than discard your used oil on a particular day or time, take into account the quality of the food being produced by your fryer. If criteria like texture, taste, color and smell aren’t up to par, get rid of the oil, even if you haven’t yet arrived at your designated “discard day.”
2- Track Temperatures
When it comes to fryer oil, extreme heat is not your friend. When heat mixes in the air with oxygen, oil breakdown is accelerated, which negatively affects the flavor of the food produced in the fryer. Fire up and shut down your fryer at regular intervals, and turn off vats when not in use. You’ll also want to regularly check the temperatures of your oil vats.
3- Consider Basic Chemistry
You may or may not know that oil expands when heated up. Thus, it is critical that you monitor the oil levels in your vats regularly and that you top them off whenever necessary (but be sure not to overfill them).
4- Filter Your Oil on a Regular Basis
Failing to filter your cooking oil regularly can prove catastrophic both for the quality of food you’re producing and your oil’s fry life. Be sure to filter your oil daily, because even one missed day can result in a wide array of problems for your restaurant.
5- Seeking More Information on Managing Your Fryer Oil?
For more about successfully managing your restaurant’s fryer oil, contact CASCO (Commercial Appliance Service Company) at (707) 544-5200 or stay connected socially via Facebook and Google +.