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
  • 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
  • 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.
Versa-Shortening-Maintenance-Wall-Chart

  • 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 / FatsSmoke Point °CSmoke Point °F
Avocado oil271°C520°F
Ghee (Clarified Butter)252°C485°F
Light Olive Oil 237.8°C460°F
Soybean oil235°C455°F
Palm oil232°C450°F
Refined peanut oil232°C450°F
Refined corn oil232°C450°F
Sunflower oil232°C450°F
Peanut oil227°C440°F
Virgin olive oil216°C420°F
High quality (low acidity) extra virgin olive oil207°C405°F
Canola oil (Expeller Pressed)200°C400°F
Lard182°C370°F
Vegetable shortening182°C360°F
Semirefined canola oil177°C350°F
Coconut oil177°C350°F
Butter177°C350°F
* Average from various Sources.

Unipro Versa Brand


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