5 golden tips for a better fry

Experienced greasy food?

Possible causes:
• Frying temperature too low.
• Oil has reached end of its fry life.

Possible solutions:
• Fry at recommended temperature.
• It’s time to change your oil.
• Change to a premium oil that has a high smoke point.

Possible effects:
• Oil can no longer effectively seal food.

Know when to change your oil.

Is your oil foaming?

Possible causes:
• Excess starch in oil from chips.
• Frying at too high a temperature.
• High moisture content of food.
• Overloading of fryer.
• Soap or detergent may have been left behind after cleaning.
• Breakdown of oil.

Possible effects:
Small white bubbles will continue during frying

Know when to change your oil.

Is your oil darker?

Possible causes:
• Frying at too high a temperature.
• Crumbs burning in fryer.
• Insufficient oil turnover.
• Salty Food.
• High sugar content in foods.
• Contamination by other chemicals.

Possible effects:
• Food may appear to be cooked but will be uncooked in the centre.
• Discoloured / dark coloured food.
• Unpleasant burnt tasting food.

Know when to change your oil.

Is your oil smoking or smelling unpleasant?

Possible causes:
• Oil has reached end of its frying life.
• Frying at too high a temperature.
• High moisture content of food.
• Insufficient oil turnover.
• Crumbs burning in vat.
• Use of unrefined oils.

Possible effects:
• Discoloured / dark coloured food.
• Unpleasant burnt tasting food