
Proper Ways To Take Care Of Your Oil
One of the few things you buy regularly that you don’t sell.
Keeping track, maintaining and buying can be very important.
- Buying the right product
- When to buy the cheap commodity and when to buy value-added
- Type of food
- When markets are low – commodity is value
- When markets are High – Value-added can be better
- When to buy the cheap commodity and when to buy value-added
- Filtering Daily
- Stainless steel filters
- One time cost but only collect large particulate
- Paper
- Inexpensive but can clog up easily and absorb a lot of oil
- Fiber
- Expensive but can be re-used and remove the smallest particles
- Chemical
- Powder added to the oil to remove protein, blood, and other impurities
- Referred to as polishing the oil
- Stainless steel filters
- Procedures to help oil last longer
- Avoid overfilling Baskets – fewer particles in fryer vat the better
- Skim as often as possible – same as above
- Use fresh over frozen where possible – releases less moisture into the oil
- Avoid cooking temps above 360 – hitting the smoking point of oil deteriorates faster
- Turn fryers down during idle times – 280 recommended
- Top off Oil frequently to keep at proper levels
- Filter Regularly – suggest twice a day if possible… but at least once (Lunch/Dinner)
- Rotate to be able to do this
- Clean or boil out fryers – make sure to remove all cleaners and dry completely before filling with oil. Remember Oil and Water don’t mix!
- Cover Fryer Vat when not in use. Prevents food and dust from getting into the oil
- Check Fryer Calibration Quarterly – ensures working at its best.
- Shortening Quality test strips – use to find out the breakdown of oil.
- You may be able to do this a few times and know unless you change oils or menu drastically.
- Figure out your “Cost per Day”
- Stop looking at your oil price and focus on cost per day.
- Scenario – we change the oil every 7 days! But the staff tops off every day and uses an extra jug or 2 during that week. Total Cost!
- What gets measured gets managed – Set up a log for Filtering, Cleaning, Changing, and topping off.
Cooking Oils / Fats | Smoke Point °C | Smoke Point °F |
Avocado oil | 271°C | 520°F |
Ghee (Clarified Butter) | 252°C | 485°F |
Light Olive Oil | 237.8°C | 460°F |
Soybean oil | 235°C | 455°F |
Palm oil | 232°C | 450°F |
Refined peanut oil | 232°C | 450°F |
Refined corn oil | 232°C | 450°F |
Sunflower oil | 232°C | 450°F |
Peanut oil | 227°C | 440°F |
Virgin olive oil | 216°C | 420°F |
High quality (low acidity) extra virgin olive oil | 207°C | 405°F |
Canola oil (Expeller Pressed) | 200°C | 400°F |
Lard | 182°C | 370°F |
Vegetable shortening | 182°C | 360°F |
Semirefined canola oil | 177°C | 350°F |
Coconut oil | 177°C | 350°F |
Butter | 177°C | 350°F |


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