For Superman it was kryptonite. For Achilles it was his heel. It seems for every hero there is a potential weakness that stands in their way. Frying oil may not be faster than a speeding bullet or more powerful than a locomotive, but it’s still a sort of hero in the commercial kitchen. And just like Superman and Achilles, oil has plenty of enemies to worry about.
On average, oil is the second largest item in a restaurant’s consumables budget right after proteins. With the rising cost of edible oils in mind, extending oil life should be a top priority for foodservice operators.
Fortunately, protecting your oil from the factors that degrade it is not difficult if you know what you’re fighting against.
There are six enemies that regularly endanger your oil and one simple acronym to remember them:CHAMSS.
1. Carbon (Food Particles)
Inevitably, crumbs and pieces of food will break down and sink to the bottom of the fry vat. When frying oil encounters carbon particles, it breaks down more quickly, resulting in the formation of undesirable compounds, off-flavors, and off-smells. When carbon particles contact certain foods, such as starchy items (potatoes, bread, etc.), it can lead to the formation of acrylamide, a potential carcinogen.
Regularly filtering the frying oil to remove carbon particles and other debris can significantly extend oil life. Maintaining the proper frying temperature is also essential to reducing carbon buildup – overheating the oil can lead to faster degradation and increased carbon formation. It’s also important to avoid overcrowding the fryer with too much food at once.
2. Heat
Considering oil requires heat to cook, this is a necessary evil. However, monitoring your heat and not cooking at temperatures beyond what is needed is the first step to saving oil life. As a rule, any time you can reduce cooking temperature by 18 degrees Fahrenheit, you effectively double the life of your oil.
Another way to avoid heat-related degradation is simply using the features that are built into your fryer. Setting your equipment to“idle mode”will lower the set point of your oil while it’s not in use, thus reducing your oil’s exposure to unnecessary heat.
One last way to avoid excessive heat is tomake the switch to a pressure fryer, which allows you to cook at lower temperatures. Pressure frying can give you twice as much oil life as open frying.
3. Air
This is another ubiquitous enemy that is not 100% unavoidable, but with a little diligence you can extend oil life by protecting it from air exposure. Oxidation occurs when oil meets air, so by using vat covers at night or during off-peak hours, you can greatly reduce the effects of air and prevent other materials from getting into your oil. Pressure fryers also hold an advantage here, as the lid is closed most of the time.
Pro Tip:Once filtered, do not needlessly pump oil through the filter. This introduces more air and will increase the damage to your oil.
4. Moisture
Contact with moisture is the biggest culprit in the deterioration of cooking oil. Every item you fry contains moisture, especially proteins. So when open frying, the more protein you fry, the more moisture you release into your oil. A pressure fryer — which by the very nature of its operation seals the moisture into the protein, preventing it from infiltrating your oil — is yet another solution.
Beyond turning to a different frying method, always load your frying baskets away from the fryer, especially when loading frozen food. Excess ice crystals falling into the vat can decrease the life of your oil, so be sure to always shake out water or ice crystals before dropping any product.
5. Salt
Salt is like sand; it gets in everything. As salt breaks down oil and causes foaming, it’s best to keep it away from your fryer. Review your kitchen’s workflow to ensure that food items are being seasoned after the fryer and that brined items are drained adequately before being placed in the vat.
One very simple step you can take is integrating a procedure of salting product at a station away from the fryer. Even small amounts of stray salt can begin to reduce oil life, and eventually a little turns into a lot.
6. Soap
Ensuring your fryer is clean is essential for maintaining oil life. But many cleaning agents, including soaps and detergents, can quickly deteriorate oil quality. Additionally, alkaline cleaners can react with oil to form soap, leading to undesirable flavors and odors, dark colors, and foaming in your oil.
It is highly recommended to use Prime Cleaner for cleaning your fryers. This product is designed to optimize cleanliness without compromising oil quality, as it contains no harmful chemicals. Unlike other cleaning solutions, Prime Cleaner does not require a vinegar or neutralizing rinse, saving you time and avoiding the risks of residual chemicals.
Pro Tip: Use only cleaning solutions recommended by the fryer manufacturer and follow instructions carefully to uphold the longevity and quality of your oil. Always adhere to the user guidelines provided with the cleaners, and maintain lid covers during cleanup to avoid contamination.
Now that you’ve limited your oil’s exposure toCHAMSS, the absolute best thing you can do is stick to a routine of fast and frequent filtrations. Filtration will not only add life to your oil, saving you big bucks in the long run, but will improve the quality of your oil, allowing you to reliably produce the quality food that your guests love.
So, how often should you be filtering? It’s different for everyone. With theFilter Frequency Worksheet, you can calculate the ideal filtration frequency for your operation in minutes!Click here to downloadeverything you’ll need to become an oil management expert and analyze your own operation.
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