How to improve the quality of your fries

making fries

From Restaurant Technologies.

Fryer oil plays a very important role in the kitchen. Even with the best ingredients in the world, if the frying oil isn’t up to par, the food may not reach its full potential. There are many reasons why cooking oil may not be making the grade, but the good news is that many of these are easily managed.

Multiple factors impact the performance of cooking oil, including the types of food being fried, the amount being fried and the duration of filtration activities, to name a few.

Food is a large variable in cooking oil performance since each type impacts how long oil can last and how fast it breaks down (otherwise known as durability, or fry life). Proteins such as chicken or fish, for example, are harsher on oil than starches, such as potatoes, due to the protein’s breading and seasoning that inevitably gets into the oil.

Another variable that impacts cooking oil is consistent filtration. If the oil isn’t being properly cared for, it can impact quality and flavor of the oil and in turn, the quality and flavor of the foods being fried. And, if filtration activities aren’t being routinely completed, you’re likely to spend excess money on oil because of premature disposal and replacement of entire vats of cooking oil that, with proper filtration, could have lasted longer.

Well-managed, properly filtered oil, in conjunction with regularly maintained equipment, helps reduce kitchen costs and waste while increasing operational efficiencies and productivity. Well-trained staff and quality automated equipment put directors at an advantage when it comes to frying the foods their customers love. Follow these steps to extend the life of fryer oil and achieve optimal frying results.

Filter oil at least twice a day

Some companies offer onsite filtration and oil services scheduled out a couple times a week, but the truth is with oil filtration spaced out that much, food quality suffers, and it ends up costing an arm and a leg. Daily, consistent filtration is the most important step in extending the life of fryer oil. It helps control food consistency and keeps operational costs down. When filtering, it’s important to be mindful of the following guidelines:

  • Filter for a minimum of five minutes per fryer vat
  • Filter oldest oil first
  • Add powder to polish the oil
  • Use fryer filter paper
  • Clean fryer vat while filtering to remove any food particles
  • Test oil with a kit after filtering
  • Rotate fryer vats as needed
  • Track filtration
  • Dispose of oil with manager approval

For every day that oil is managed with consistent filtration, it gains two days in functional oil life. The life of the oil depends on the type of oil, the quality of filtered oil and the kind of food being fried, as well as the frequency with which the fryer is used.

For example, medium-durability oil, such as premium soy, can generally be used for at least seven to 10 days if the oil is properly managed and filtered. Make sure you’re getting the most out of the oil without sacrificing quality—every unnecessary disposal is money down the drain.

Well-maintained, quality equipment and standard procedures can make all the difference when it comes to extending the life of fryer oil. But the reality is, no matter how well your fryer is working or how effective employees are at properly filtering and managing fryer oil, manual oil maintenance can be a dirty, hazardous job. That’s why automated oil management systems exist for use in conjunction with existing fryers.

Benefits of automated oil management

Automated oil management systems take the hassle out of changing and filtering oil, resulting in safer and more sustainable and efficient oil management. These systems handle the mess and danger of oil management so employees never have to touch a drop. And unlike other services, these systems often include tech features such as a dashboard for easy-to-understand performance indicators, UCO sustainability metrics and monitoring systems, enabling directors to track daily usage and disposal patterns and receive alerts.

Using an oil management system can help set up your facility for long-term success by properly tracking, filtering, disposing of and maintaining your fryer oil.

More From FoodService Director

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

Industry News & Opinion

Students at Kalamazoo College last week participated in a vegan desserts class put on by the school’s dining services.

During the class, students learned how to make a vegan banana cake and vegan black bean brownies, according to the Kalamazoo, Mich., college’s website . They took tips from Sarah Ross, a baker who works in the dining services department.

Until now, not many dining services events have involved teaching skills, Tabitha Skornia, dining services marketing coordinator, told the site. However, the department is changing that to keep up with students’ evolving...

Industry News & Opinion

The Louisiana Senate is asking the state’s Education Department to create a task force to ensure every student gets a meal at school, KLFY reports.

The task force resolution was OKed after a bill that sought to end lunch shaming failed to pass the Senate Education Committee last month. State lawmakers say the bill, which was backed by the Louisiana House, failed to pass due to worries about districts losing money.

Members of the community, however, are upset that the resolution does not fully ban lunch shaming. A reporter at KLFY created a Facebook poll asking local...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code