Want to extend the life of your deep oil fryer and expensive cooking oil? Would like to consistently get great tasting fried foods? Check out these deep oil fryer tips for use and proper maintenance of both the deep oil fryer and the cooking oil.
During repeated use, food particle deposits and high temperatures lower the oil’s smoking point and result in oil rancidity and foul-tasting food. Using oil past its life can also damage your equipment.
These tips can provide more frying mileage from your oil:
- Filter the oil daily
- Cover the oil when not in use
- Keep the temperature at 375° or lower
- Replace all the oil at once, instead of topping off
- Salt food only after frying
- Use oils designed for deep frying
- Don’t overfill the fry pot with oil.
Regular maintenance of the fryer equipment is also important. Follow these guidelines for deep oil fryer maintenance:
- Daily Cleaning: Fry baskets can be cleaned in the dishwasher. Make sure they are completely dry before placing them in the hot oil. Wipe down the exterior of the deep fryer.
- Oil Replacement: Oil needs to be changed when the color darkens, there is a change in viscosity, smoking, frothing or bad odor.
- Weekly Cleaning: Fryers should have a thorough boil-out at least once a week. Drain the oil, fill the fryer with potable water, drop in one Fryer Puck® Low Foaming Tablet, lower the baskets in the fryer, turn the fryer to 220 degrees and let Fryer Puck do the cleaning for you. Most fryers are clean in just 15 minutes. To remove deposits on the fryer’s exterior use Carbon-Off!® Heavy Duty Carbon Remover.
- Annual Maintenance: Once a year, perform a thorough inspection (refer to your manufacturer’s owner’s manual). Check the fittings and make sure they are tight. Look for any leaks and replace anything that appears broken or worn out.
Watch how FRYER PUCK quickly cleans a dirty deep oil fryer: