Back to Blog
Paul Forrest
Maintain
05.17.18

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.

Source: www.fermag.com

 

Related Posts

Braising Pan Cleaning and Maintenance for K-12 Schools

Keeping a new generation of kids healthy and happy is the goal of K-12 foodservice. The smiles, the laughs, the surprised delight when a food they’re eating tastes even better than they expected.
Read More

Minimize Service Calls with Regular Braising Pan Maintenance

A braising pan breakdown can cause your service to come to a grinding halt. The good news? preventative maintenance can help keep your braising pan in optimal working condition -- thereby sparing you from costly and time-consuming service calls.
Read More

The Do's and Don'ts of Range Cleaning

Read More

Six Best Practices for Restaurant Range Cleaning

Topping the list when it comes to safeguarding your commercial restaurant range investment? Routine cleaning.
Read More

The Benefits of Choosing Local Service Techs

Read More

Charbroiler Cleaning Demonstration – Maintaining a Clean Restaurant Kitchen

Charbroilers are known for giving appealing markings and unmatchable flavor profiles to a variety of menu items. To maintain consistent brand marks and keep food tasting rich with smoky flavors, it is essential to stay on a charbroiler cleaning schedule.
Read More

Commercial Restaurant Chabroiler Cooking Tips – Reduce Operation Costs

The ability to achieve smoky flavors and beautiful brand marks on food is possible in every kitchen when cooking with a charbroiler. They bring the distinct flavor and appearance of an outside grill to life in an indoor kitchen.
Read More

The Versatile Chef Station: Clean in Only Three Minutes

Read More

Maintaining Your Griddle: Tips and Techniques

Griddles are one of the hardest working pieces of equipment in a commercial kitchen. But are you doing your part to keep your restaurant griddle functioning at its best?
Read More

Commercial Range Cleaning and Maintenance: Five Quick Tips

Read More

Cleaning Your Commercial/Restaurant Kitchen Equipment

Read More

When Is it Time to Replace Your Commercial Cooking Equipment?

Read More

Oven Cleaning Tips – How to Clean A Commercial Restaurant Oven

Commercial ovens are the workhorses of any restaurant kitchen. But the fact that they’re so vigorously used also means that they’re prone to accumulating food particles, grease and other debris.
Read More

The Restaurant Steamer Cleaning Guide

Read More

How to Use and Clean a Commercial Griddle – Usage and Cleaning Tips

Read More

Kitchen Equipment Guide

What's right for me?

Vulcan offers 12 categories of professional-grade kitchen equipment to choose from. We’ve made it easy to find the precise model for your needs.

Contact a Dealer

Kitchen Equipment Guide

Steamers

Answer these questions to find the right model for your needs.

Contact a Dealer

Kitchen Equipment Guide

Kitchen Equipment Guide

Fryers

Answer these questions to find the right model for your needs.

Contact a Dealer

Kitchen Equipment Guide

Kitchen Equipment Guide

Ovens

Answer these questions to find the right model for your needs.

Contact a Dealer

Kitchen Equipment Guide

Kitchen Equipment Guide

Griddles

Answer these questions to find the right model for your needs.

Contact a Dealer

Kitchen Equipment Guide

Kitchen Equipment Guide

Ranges

Answer these questions to find the right model for your needs.

Contact a Dealer

Kitchen Equipment Guide

Kitchen Equipment Guide

Charbroilers

Answer these questions to find the right model for your needs.

Contact a Dealer

Kitchen Equipment Guide