Simple Soltions to common oil problems

Simple Solutions to the 7 most common oil problems

    1. Oil foaming - possible causes
    Excess starch in oil from chips.
    Possible solution: Hand made chips only: wash and soak chips for at least 1 hour prior to cooking and drain well before frying.
    Frying at too high a temperature.
    Possible solutions:
    • Check accuracy of thermostat.
    • Reduce temperature during slack periods.
    • Fry at recommended temperatures.
    High moisture content of food.
    Possible solution: Thaw and drain food properly.
    Overloading of fryer.
    Possible solution: Maintain oil to food ratio of about 6:1.
    Soap or detergent may have been left behind after cleaning.
    Possible solution: Wash and dry the fryer thoroughly.
    Breakdown of oil.
    Possible solution: Replenish oil daily. Replace oil about every 4-5 days.
    2. Oil darkening - possible causes
    Frying at too high a temperature.
    Possible solutions:
    • Check accuracy of thermostat.
    • Reduce temperatures.
    • Cool and reheat slowly.
    Crumbs burning in fryer.
    Possible solutions:
    • Keep fryer well skimmed.
    • Strain off regularly.
    Insufficient oil turnover.
    Possible solution: Replenish oil daily. Replace oil about every 4-5 days.
    Salty Food.
    Possible solution: Salt food after frying, not before.
    High sugar content in foods.Possible solution: End of season potatoes are usually high in sugar,
    this results in darker chips and oil.
    Contamination by other chemicals.
    Possible solution: Check packaging on food products for chemicals,
    eg. MSG, salt, preservatives.
    3. Oil smoking - possible causes
    Frying at too high a temperature.
    Possible solutions:
    • Check accuracy of thermostat.
    • Reduce temperatures during slack periods.
    • Cool and re-heat slowly.
    High moisture content of food.
    Possible solution: Thaw and drain food properly.
    Insufficient oil turnover.
    Possible solution: Replenish oil daily. Replace oil about every 4-5 days.
    Crumbs burning in fryer.
    Possible solutions:
    • Keep fryer well skimmed.
    • Strain off regularly.
    Use of unrefined oils.
    Possible solution: Use a quality Peerless Foods refined
    oil with a high smoke point.
    4. High oil consumption - possible causes
    Frying at too high a temperature.
    Possible solution: Fry at 182°C – 188°C or at the recommended temperature
    for minimum oil consumption.
    Food not drained off properly.
    Possible solution: Drain well before wrapping or serving food.
    Too heavy coating on food products.
    Possible solutions:
    • Reduce batter thickness.
    • Reduce crumbling thickness
    Crumbs burning in fryer.
    Possible solutions:
    • Keep fryer well skimmed.
    • Strain off regularly.
    Using low quality oil.
    Possible solution: Choose a better quality oil with a long fry life.
    5. Oil breakdown - possible causes
    Insufficient oil turnover.
    Possible solution: Replenish oil daily. Replace oil about every 4-5 days.
    Overheating of oil.
    Possible solutions:
    • Check accuracy of thermostat.
    • Reduce temperatures during slack periods.
    • Re-melt and reheat slowly.
    Crumbs burning fryer.
    Possible solutions:
    • Keep fryer well skimmed.
    • Strain off regularly.
    Oil in contact with copper or brass.
    Possible solutions:
    • Do not use copper or brass utensils.
    • Make sure no copper or brass comes in contact wIth the oil.
    High moisture content of food.
    Possible solution: Thaw and drain food properly before frying.
    Overloading of fryer.
    Possible solution: Maintain an oil to food ratio of about 6: 1.
    Condensation “Drip Back”.
    Possible solution: Keep your flue clean.
    Some potato chip bleaching agents.
    Possible solution: Check bleaching agent used.
    Using poor quality oil.
    Possible solution: Select a good quality oil. Using a cheap oil is a false economy!
    6. Greasy food - possible causes
    Frying temperature too low.
    Possible solution: Fry at recommended temperature.
    Using a low quality hard fat.
    Possible solution: Use a good quality soft fat or liquid oil.
    Excess breading of batter.
    Possible solution: Use a minimum amount of breading or batter.
    High moisture content of foods.
    Possible solution: Thaw and drain foods properly before frying
    Inadequate preparation of food.
    Possible solution: Be sure that foods are ‘cured’ correctly (especially potatoes).
    7. Oil spattering - possible causes
    Excess moisture getting into oil.
    Possible solutions:
    • Drain chips well.
    • Roll fish or other food in flour before dripping into batter.
    • Do not use wet tongs or wet basket.
    • Check overhead hood for moisture condensation.