Table of Contents
Advertisement
Fault
Rapid oil breakdown.
Oil smoking.
Darkening of oil.
NOTE: Excessive usage of oil is an indication of high absorption of oil into the food. This is a
function of temperature and character of the goods being fried - NOT due to the type
of oil being used (unless refined oils are being used). Any variation in the apparent life
of the oil is always due to one or more of the causes mentioned above.
Possible Cause
Inadequate frying oil turnover.
Overheating of oil.
Contamination.
Poor cleaning procedures.
Presence of copper or brass in the
fryer equipment.
Overloading fryer.
Food excessively moist.
Overheating oil on 'Standby'
mode.
Insufficient turnover of oil.
Continual
frying
with
moisture on food.
Contamination of oil.
Overheating of oil.
Rapid breakdown of oil.
Use of unrefined oils.
Presence of salt on the food.
Foods dipped in batter high in
egg yolk.
Contamination of oil.
Poor cleaning practice.
Overheating of oil.
Insufficient oil turnover.
Cooking foods with high sugar
levels.
Adjust procedures to fry more food in the
fryer to increase the turnover.
Check the setting of the thermostat with a
'mercury
in
thermocouple.
Filter or strain the oil daily.
Clean the fryer each day or at least once a
week and rinse thoroughly. Dry the fryer
before use.
Remove all copper or brass fittings from
contact with the oil.
Maintain 1-8 ratio of food to frying oil.
Drain and dry the food before frying.
Reduce temperature of frying oil between
93°C during idle ('Standby') periods.
Maintain a minimum quantity of oil in the
fryer for more rapid turnover or increase
the quantity of food fried in the fryer.
Replace with fresh oil every 3 to 5 days.
excess
Drain foods before frying, pat food dry.
Filter
or
contaminants.
Check the setting of the thermostat with a
'mercury in glass' thermometer or thermo-
couple.
Use stable frying oil.
Dripping smokes at lower temperature than
refined and deodorised oils.
Salt foods after frying and away from the
fryer.
Reduce egg content of the batter, replace
part egg with milk.
Filter or strain oil daily to remove contami-
nants.
Clean the fryer at least once a week or
each day in cases of heavy usage. Ensure
fryer is perfectly dry before use.
Check the setting of the thermostat with a
'mercury in glass' thermometer or thermo-
couple.
Top up daily to replace the contents of fryer
in 3 to 5 days.
Potatoes at the end of a season are usually
high in reduced sugars. When fried, they
will darken quickly and colour the oil.
21
Fault Finding
Remedy
glass'
thermometer
strain
daily
to
remove
or
Advertisement
Table of Contents
