Deep Frying

Tips
Ideal Frying temperatures
Potato chips 180-185°C
Fry 185°C
Vegetables 160-165°C
Onions 180°C
Fruit Fritters 180-185°C
Donuts - Powder and yeast raised 190°C
Fish - battered and breaded 170-175°C
Prawn/Scampi 170-175°C
Chicken Large 165°C
Small 170-175°C
Cutlets 165-170°C
Correct food to oil ratio 1:6
Fire prevention Excessive temperatures increase risk of fire
Know where your fire blanket is
Hot oil and water DON'T mix
Allow your oil to cool below 49°C before filtering
Heat oil slowly to correct temperature
Avoid mixing different types of food within vats
Filter oil daily
Prevent oil coming in contact with copper or brass Do not use copper or brass utensils. Ensure no copper or brass comes into contact with oil
Problem Cause Remedy
Oil foaming Excess starch in oil from chips or batter Wash and soak chips for at least one hour and drain well before frying
Frying at too high a temperature Reduce temperature during slack periods. Fry at recommended temperatures. Check accuracy of thermostat.
High moisture content of food Thaw and drain food properly
Overloading of fryer Maintain oil to food ratio of about 6:1
Soap or detergent left behind after cleaning Wash and dry the fryer thoroughly
Breakdown of oil Replenish oil daily to replace contents about every 4-5 days.
Oil darkening Frying at too high a temperature Check accuracy of thermostat. Reduce temperature during slack periods. Fry fat at recommended temperatures.
Crumbs burning in vat causing carbon suspension Keep vats well skimmed, strain off regularly.
Insufficient oil turnover Replenish oil daily to replace contents about every 4-5 days.
Salty food Salt food after frying, not before
High sugar content of food End of season potatoes are usually high in sugar, resulting in dark chips and oil.
High Oil Consumption Frying temperature too low Fry at 182-188°C or at recommended temperature for minimum oil consumption.
Food not drained off properly Drain well before wrapping or serving with food
Rapid oil breakdown Insufficient oil turnover Replenish oil daily to replace contents about every 4-5 days
Overheating of oil Check accuracy of thermostat. Reduce temperature during slack periods. Re-melt and re-heat slowly
Crumbs burning in vat, causing carbon suspension Keep vats well skimmed, strain off regularly
Oil in contact with copper or brass Do not use copper or brass utensils. Make sure no copper or brass comes in contact with oil.
High moisture content of food Thaw and drain food properly before frying.
Overloading of fryer Maintain an oil food ratio of about 6:1
Condensation of 'drip back' Keep your flue clean
Some potato chip bleaching agents Check the bleaching agent use
Oil spattering Excess liquid getting into oil Drain chips well. Roll fish or other food in flour before dipping in batter. Do not use wet tongs or baskets
Smoking Frying at too high a temperature Check accuracy of thermostat. Reduce temperature during slack periods. Fry at recommended temperatures.
High moisture content of food Thaw and drain food properly before frying
Insufficient oil turnover Replenish oil daily to replace contents about every 4-5 days
Crumbs burning in vat Keep vats well-skimmed, strain off regularly
Use of unrefined oils Use a refined oil with a high smoke point
Greasy foods Frying temperature too low Fry at 182-188°C or at recommended temperature
Use a low melting point oil The lower the melting point, the more efficient the drain-off
Excess breading or batter Use a minimum amount of breading or batter
High moisture content of foods Thaw and drain foods properly
Inadequate preparation of food Be sure foods are 'cured' correctly (particularly potatoes)
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