If you run a restaurant, you know how much fry oil costs and how it can dig into your profits. The mere thought of wasting or disposing of oil because it has some food chips is nerve chilling. Understanding your options when it comes to saving on frying oil is the key to not only improve performance, but also cut down on operations costs.
Genius equipment and tools like a fry oil filter machine or a good deep frying machine will help you get the best out of your oil. Using them could be useless, however, if you don’t know simple procedures to keep your usage within the accepted levels.
Keep Your Fry Oil Clean
Fried foods will taste best when fried in clean, strained oil. Straining will be enough to get rid of solid residue, while a dedicated filter machine will remove the residue carbons from your oil. This will give you the freedom to fry another batch of food without transferring taste or making the new food taste weird.
Order Your Frying
Starting with food that has the least impact on your frying oil will let you use the same batch for more than once. Vegetables, for instance, affect your oil the least. They will leave the least flavour and parts. Anything with bread components leaves food bits that sink to the bottom of the pan and eventually burns, giving your oil a bitter flavour.
Don’t Crowd the Deep Fryer
The notion that putting more into your fryer saves on time and oil is counterproductive. Overcrowding the fryer will limit the oil-food interaction foiling the oil and giving your food a boiled taste.
When your fry oil is too gone for a reuse, don’t forget to dispose of it properly. Flushing it down your drainage might not be good for the pipes. If you’re a restaurant that produces lots of grease, you should consider contracting a professional disposal company to do the job.