Chefs, Cooks, Kitchen Managers, & dishwashers must be trained

Standard Operating Procedures

Chefs, Cooks, Kitchen Managers, dishwashers & Operation Managers must be trained, educated, & work in harmony with efficient deep-frying standards in place. Standard operating procedures (SOP) are instrumental in a multi-task position job. They are key in a commercial kitchen.

Management with Chefs

How does Deep-Frying work?

Let's use potatoes to explain the deep-frying process. Quality oil conditions (fresh / filtered), proper temperatures (350F), time frying, & prepared food items are the key factors (towel dried or frozen potatoes).

Potatoes are 80% water. The moisture in the potato repels the fry oil creating a crisp coating. The burning hot oil, begins to bubble, heating the water inside the potato, turning the water into steam (evaporation). The potato begins to dehydrate (moisture loss). The sugars, starches, & proteins in the potato begin to breakdown from the extremely high temperature of the oil. The results are terrific flavors, juicy moist interior texture, & a beautiful crispy golden brown coating. If the potato is fried too long, the coating turns dark (burns), & the inside dries out. If the potato is not cooked long enough the outside remains white & the middle is raw or undercooked.

Deep-Frying Has No Short-Cuts

There is no magic to fry oil longevity. The fryers & vegetable oil must be kept continuosly clean. The oil must be filtered daily. Your commercial kitchen or any kitchen must use a quality brand oil. Oil temperatures (350F is the standard) & frying times, for each fried product, must be tested, recorded & standardized. Frying logistics must be written in stone. Any shortcuts will result in poor quality fried food, & injured BOH staff (burns/falls).

Signs of Fry Oil Degradation

How do you know when the oil is bad or time to change?

  • Taste of the fried food (greasy)
  • Color of the fried food (too dark)
  • Texture of the fried food (soft, greasy)
  • Smoking oil (Blue Haze)
  • Odor of the oil (rancid)
  • Foaming oil (unclean fryers)
  • FFA - Free Fatty Acid count (use 3M FFA Oil Test Strips)

Color of the oil is important, but not the reason to change the oil. Color, taste, aroma, & texture of the fried food is the only true standard to determine when the fry oil requires changing.

"Signs" from above will give you a strong "heads-up" that the oil is past its prime, & ready to be changed. Please refer to the Fry Oil Oxidation page.

Reduce Oil Use, Reuse Filtered Oil, Recycle Used Cooking Oil (increase workplace sustainability)

french fries deep-frying

Sustainability Has Great Value

What would you save if you had 1 more day of use per week with your current fry oil. How much would you save if you didn't require monthly grease trap pump-outs or line-jetting of the pipes.

If you have 2x50lb fryers & change the oil twice per week. You would save approximately $2500 annually if you made the oil last 5-days while serving higher-quality fried food items.

Used Cooking Oil (UCO) or waste vegetable oil (WVO) from the deep-fryer has valuable alternative uses including biofuel, animal food, cosmetics, soap & high-grade fertilizers. It is a commodity. This is the reason that thieves steal waste vegetable oil. Depending on you location companies will pay for collection.

Grease interceptor waste is always an expense to have it pumped-out but there is an alternative. Pay for grease interceptor waste collection or eliminate grease interceptor waste altogether.

French Fries in deep-fry basket

If you take out the team in teamwork, it’s just work. Now who wants that?"

Mathew Woodring Strover