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Paul Forrest

Fryer Oil Management Checklist

There’s a reason why fried foods are beloved by diners: They taste delicious! However, in order to produce the crispiest and most flavorful fried menu items, a consistent oil management process is essential. Using your frying oil longer is a budgetary imperative; the right equipment and procedures can help you make the most of this expensive ingredient.

Wondering where to start when it comes to oil management? This handy oil management checklist can help your staff serve up tasty menu items while conserving frying oil.


Short-Term Equipment Maintenance

Are you …

  • Maintaining an ideal frying temperature of between 325°F and 350°F to ensure proper cooking?
  • Skimming the oil vat throughout the day using a stainless steel mesh skimmer to remove impurities and debris?
  • Filling the fry pot to its required capacity without overfilling it?
  • Allowing ample recovery time for the oil to return to desired temperature between batches?
  • Refraining from overfilling the fryer and basket with food?
  • Refraining from filling the basket directly over the oil?
  • Refraining from shaking the basket over the oil during cooking?
  • Refraining from salting and seasoning food over the fryer?
  • Refraining from adding wet or frozen items to the fry basket?
  • Allowing oil to cool as much as possible before handling?
  • Using proper protective equipment, including goggles, aprons, thermal rubber gloves, etc., when operating the fryer?
  • Cleaning up oil spills on the ground and nearby surfaces using warm, soapy water?
  • Filtering the oil regularly — at least once per shift — according to the manufacturer’s instructions for your fryer and/or filtering machine?
  • Cleaning the fryer per manufacturer’s directions (using only cleaning agents recommended by the manufacturer) and allowing it to dry completely before refilling the oil?
  • Lowering the oil temperature to 280°F during idle times?
  • Keeping the fryer covered with a tank cover when it’s not in use, and after shutting it down at the close of service?



Long-Term Equipment Maintenance

Are you …

  • Changing the fryer oil at least once weekly, depending on your restaurant’s volume and oil management system?
  • Calibrating the fryer every three months?
  • Having the fryer serviced according to the manufacturer’s recommendations?

One last thing to keep in mind: All restaurant fryers aren’t created equal. Investing in a high-efficiency fryer with filtration can help you save time and extend oil usage without sacrificing output or quality.



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