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FACTS ABOUT OIL

Facts about oil

PROBLEM                                                  

Oil Foaming    
CAUSE                                                                                       SOLUTION                              
Excess starch in oil from chip or batter                 Wash and soak chips for at least 1 hour and drain well before frying.
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.
Overloading of fryer                                                Maintain oil to food ratio of about 6:1.
Soap or detergent behind after cleaning               Wash and dry the fryer thoroughly.
Breakdown of oil                                                       Replenish oil daily to replace contents about every 4 – 5 days.

  
High Oil Consumption 
CAUSE                                                                       SOLUTION
Frying temperature too low                                    Fry at 182 – 188 degrees C or at recommended temperature
                                                                                     for
 minimum oil consumption.
Food not drained off properly                                Drain well before wrapping or serving food.
Too heavy coating on food products                     Reduce batter thickness.  Reduce crumbling thickness.
Using low quality oil                                               Choose a better quality of oil.


 
Oil Darkening
CAUSE                                                                       SOLUTION
Frying at too high temperature                             
Check accuracy of thermostat.  Reduce temperatures during slack
                                                                            periods.  Re-melt and reheat slowly.
Crumbs burning in vat                                           Keep vat well skimmed.  Strain off regularly.
Insufficient oil turnover                                          Replenish oil daily to replace contents about every 4 – 5days.
Salty food                                                                  Salt food AFTER frying, not BEFORE.
High sugar content of foods                                  End of season potatoes are usually high in sugar, resulting in dark chips and oil.
Contamination by other chemicals                       Check packaging on food products for chemicals, e.g., MSG, salt, preservatives, etc.

 

Greasy Food 
CAUSE                                                                       SOLUTION                       
Frying temperatures too low                                  Fry at recommended temperature.

Use a low melting point                                         The lower the melting point, the more efficient the drain off.
Excess breading or batter                                       Use minimum amount of breading or batter.
High moisture content of foods                             Thaw and drain foods properly.
Inadequate preparation of food                             Be sure that foods are “cured” correctly (particularly potatoes).

 
 
Oil Breakdown 
CAUSE                                                                       SOLUTION                   
Insufficient oil turnover                                           Replenish oil daily to replace contents about every 4 – 5 days.

Overheating of oil                                                     Check accuracy of thermostat.  Reduce temperatures during slack
                                                                                     periods.  Re-melt and reheat slowly.
Crumbs burning in vat causing                              Keep vats well skimmed.  Strain off regularly.
carbon suspension                                 
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 to food ratio of about 6:1.
Condensation “Drip Back”                                      Keep your flue clean.
Some potatoes chip bleaching agents                    Check bleaching agents used.
Using poor quality oil                                              Select good quality oil.  Cheap is false economy.
 
 

Oil Spattering 
CAUSE                                                                       SOLUTION  
Excess liquid getting into oil                                 Drain chips well.  Roll fish or other food in flour before dipping into

                                                                                   batter.  Don’t use wet tongs or basket.  Check overhead hood for
                                                                                   moisture condensation.


 
Smoking   
CAUSE                                                                       SOLUTION                                
Frying at too high temperature                             Check accuracy of thermostat.  Reduce temperatures during

                                                                                    slack periods.  Re-melt and re-heat slowly.
High moisture content of food                              Thaw and drain food properly.
Insufficient oil turnover                                          Replenish oil to replace contents about every 4 – 5days.
Crumbs burning in vat                                            Keep vats well skimmed.  Strain off regularly.
Use of unrefined oils                                               Use refined oil with a high smoke point.Type your paragraph here.