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FILTERING THE OIL
1
For best results, allow the oil to cool to 60-80°C before filtering.
2
Disposable filters are preferred to washable filters. With washable filters, if all the soap is not removed and if the filter is not dry prior to use, the oil may be damaged rather than improved by filtration.
Note: do not ever reuse disposable filters!
Note: do not ever reuse disposable filters!
3
Filtering aids are quite effective for the removal of fine particles from the oil, when used as directed; nevertheless care must be exercised in selecting the appropriate filtering aid.
4
Every precaution must be taken to insure that no unnecessary aeration of the oil occurs during filtering. Do not pour or drain the oil from too big distance. Aeration, splashing or bowling air through the oil with a pump will promote rapid oxidation, decreasing the oil performance.
5
Rinse out the residual crumbs from the fryer with a portion of the filtered oil if the fryer is not to be washed at the time.
6
When the fryer is refilled, check and make sure that the correct oil level is maintained for optimal results. To ensure proper operation of the unit, it is very important to keep the oil at the level as specified by the manufacturer.
How often should the frying oil be filtered?
This depends mainly on the specific activity. Regardless of the operation type, the oil should be filtered at least once a day to remove the fine carbonized particles from the oil, along with the accumulated crumbs at the bottom of the fryer.
Flours from breaded food, starch from potatoes and small pieces of food will carbonize in a short period of time, giving the oil a sharp or bitter flavour, and causing it to turn dark at an increased rate.
Additionally, dark carbonized particles will adhere to fried food, making the food look unattractive.
This depends mainly on the specific activity. Regardless of the operation type, the oil should be filtered at least once a day to remove the fine carbonized particles from the oil, along with the accumulated crumbs at the bottom of the fryer.
Flours from breaded food, starch from potatoes and small pieces of food will carbonize in a short period of time, giving the oil a sharp or bitter flavour, and causing it to turn dark at an increased rate.
Additionally, dark carbonized particles will adhere to fried food, making the food look unattractive.
Benefits of daily filtering:
- Removes particles
- Makes fryer cleaning easier
- Improves fried food appearance and taste
- Maintains oil colour and clarity
- Reduces deposits in the fryer
- Extends the life of your oil
Oil rotation
The convenience of having several fryers in your operation allows you to rotate your oil. That is, to dedicate one fryer to French fries for an allotted period of time and then use this oil for products, which impart flavours such as chicken, onion rings, or fish.
The convenience of having several fryers in your operation allows you to rotate your oil. That is, to dedicate one fryer to French fries for an allotted period of time and then use this oil for products, which impart flavours such as chicken, onion rings, or fish.
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