The Grease Change: How Long Before Fryer Oil Turns?

The length of time that restaurants use grease in a deep fryer varies. Some restaurants filter their oil daily, while others do so every other day or multiple times a day. The oil is typically changed once a week or every two weeks, but this can be as frequent as daily or as infrequent as once a year. Factors that influence the frequency of oil changes include the type of food being fried, the volume of oil used, and the restaurant's quality standards.

How to clean a deep fryer

Step 1: Allow the Fryer to Cool

Before you start cleaning your deep fryer, it's important to let it cool down completely. Unplug the appliance and give it a few hours to cool off if you've used it recently.

Step 2: Remove the Frying Basket and Oil

Take out the frying basket and wash it in the sink with dish soap and hot water. You can use a cleaning brush or toothbrush to remove any small food particles stuck to the basket. Next, carefully lift the oil reservoir and pour the oil into a plastic container. If you plan to reuse the oil, use a strainer to remove any leftover food bits. If the oil is cloudy, very dark, or has an off-putting smell, it's best to dispose of it in the trash.

Step 3: Scrape and Wipe the Interior

Now, use an abrasive sponge or a straight plastic edge to scrape away any build-up on the sides and bottom of the fryer. Be sure to work your way around the inside of the fryer, cleaning the sides and corners.

Step 4: Boil Out the Fryer

Add a squirt of liquid dish soap and hot water to the fryer, filling it almost to the top. Plug the fryer back in and turn it on to bring the soapy water to a boil. This process, known as "boiling out," helps to break down grease and clean the interior of the fryer. Let the water boil for 5 to 15 minutes, depending on how dirty the fryer is. Once the time is up, turn off the fryer, unplug it, and let the water cool down completely.

Step 5: Rinse and Wipe Down the Fryer

After the water has cooled, dump out the soapy water and rinse the interior of the fryer thoroughly to ensure no soap residue remains. Use a microfiber cloth or an old rag to wipe down the inside of the fryer, removing any remaining sticky oil and grease. If necessary, use a small bowl of liquid dish soap and hot water to form suds, dipping the cloth into the mixture as you scrub. Once the inside is clean, wipe down the exterior of the fryer, including the cord, with a cloth and the same soapy water mixture to remove any spattered oil.

Step 6: Tackle Tough Grease with Baking Soda (Optional)

If you're dealing with stubborn grease, create a baking soda paste by mixing a heaping spoonful of baking soda with hot water. Apply this paste to areas with a sticky film or stuck-on residue. If your fryer has a nonstick coating, use a soft cleaning brush to work the paste in. For metal fryers, you can use a steel wool sponge to scour dirty areas.

Step 7: Let the Fryer Dry

Once your fryer is clean, wipe it down with a clean, dry cloth, and let the rest of it air dry. Make sure the fryer is completely dry before refilling it with oil and using it again.

Maintenance Tips:

• It is recommended to clean your deep fryer every three months if you use it at least once a week.
• Always store oil outside of the fryer when it is not in use for extended periods.
• If you plan to reuse oil, filter it after each use to remove food debris and extend its lifespan.
• Store filtered oil in a cool, dark place in an airtight container to prevent light and heat from spoiling it.

How to choose the right oil

The oil you use in your deep fryer can make or break your fried dishes. The right oil will help you achieve the perfect golden, crispy texture and taste that your customers know and love. Here are some factors to consider when choosing the right oil for your deep fryer.

Smoke Point

The smoke point of an oil is the temperature at which it starts to break down and produce smoke. Oils with higher smoke points are better for deep frying as they can withstand higher temperatures without burning. Look for oils with a smoke point of at least 350°–375°F. Some common oils with high smoke points include peanut oil, canola oil, safflower oil, and sunflower oil.

Heat Stability

Deep frying requires high temperatures, so it is essential to choose an oil that can withstand these heat levels without breaking down or oxidizing. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable.

Flavor

The choice of oil can significantly impact the flavor of your fried dishes. While some oils have a neutral taste, others impart a distinct flavor. For example, peanut oil adds a rich, nutty flavor, while olive oil provides a fruity and robust taste. If you want your oil to complement the flavor of your dishes, consider a subtle, close-to-neutral oil like canola or sunflower oil.

Fat Content

Deep frying is often associated with unhealthy eating. To make healthier fried foods, opt for oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats.

Cost

The cost of oil is an important consideration, especially for commercial establishments that use large quantities of oil. Some oils, like peanut oil or avocado oil, can be more expensive. Consider your budget and the volume of deep frying you anticipate to determine a cost-effective option.

Allergens

Be mindful of potential allergens when selecting an oil. Peanut oil is a popular choice due to its high smoke point and excellent flavor, but it may be problematic for individuals with peanut allergies. If allergies are a concern, consider using alternative oils like canola oil or soybean oil, which are generally safe for most individuals.

How to dispose of fryer oil

Disposing of fryer oil is an important step in maintaining a clean and safe kitchen, especially in a commercial setting. Here are some detailed instructions on how to properly dispose of fryer oil:

Firstly, it is crucial to never pour fryer oil down the drain. This can cause serious plumbing issues as the oil can solidify and clog pipes. It can also contaminate water sources, causing harm to the environment.

One option for disposing of fryer oil is to hire a grease collection service. These services will collect and recycle used cooking oil, ensuring it is disposed of in an environmentally friendly manner. They often provide containers for oil storage and can schedule regular pickups according to your needs.

If hiring a service is not an option, you can dispose of small amounts of fryer oil in the trash. Allow the oil to cool completely, and then pour it into a sealable, leak-proof, non-recyclable container with a lid, such as a plastic jug, bottle, or cardboard milk carton. You can also use old cans, coffee mugs, or plastic bags. Label the container as "used cooking oil" and let it solidify before placing it in a sturdy garbage bag.

Another eco-friendly alternative is to recycle or donate your used fryer oil. Some recycling centres accept used cooking oil and convert it into biodiesel fuel. You can also contact local farms or animal shelters as they may be interested in collecting the oil for animal feed or other purposes.

Additionally, you can mix the oil with an absorbent material like cat litter, sand, or sawdust before disposing of it. This helps to contain the oil and prevent spills.

When disposing of fryer oil, it is important to follow local regulations and guidelines for the safe disposal of used fryer oil waste. Check with your local solid waste department or recycling centre to see if they have any specific recommendations or regulations.

Remember to store your oil in a cool, dark place between uses and to filter and strain the oil to remove any food particles. This will help extend the life of your oil and reduce the need for frequent disposal.

By following these instructions, you can ensure that your fryer oil is disposed of properly, maintaining a clean and safe kitchen environment.

How often should you change the oil

Changing the oil in a deep fryer is essential for maintaining its performance and ensuring the quality of fried foods. The frequency of oil changes depends on several factors, including usage level and proper maintenance. Here are some guidelines to help you determine how often you should change the oil in your deep fryer:

Oil Degradation Signs

It's time to change the oil when it exhibits certain characteristics. Firstly, if the oil becomes darker in colour, changes consistency, or develops an unpleasant odour, it's an indication that it needs to be replaced. Additionally, if the oil starts to foam or becomes cloudy or very dark, it's no longer suitable for frying.

Usage Frequency

The frequency with which you use your deep fryer will impact how often you need to change the oil. Most oils should be changed after eight to ten uses. However, if you use your deep fryer regularly, you may need to change the oil more frequently. For example, if you deep fry at least once a week, it is recommended to clean the fryer and change the oil every three months.

Proper Maintenance

Proper maintenance of your deep fryer can help extend the lifespan of the oil. After each use, remove the oil from the deep fryer, strain it to remove any food residue, and store it correctly in a cool, dark place. Additionally, regular "boil-out" cleanings can help prolong the oil's lifespan by removing accumulated food particles and impurities. Aim to perform a boil-out cleaning at least once a month, and more frequently for high-use fryers.

Oil Storage

Properly storing the oil when it's not in use can also impact how often you need to change it. Oil should be stored in an airtight container that blocks out light. For best quality, it is recommended to refrigerate the oil. Stored oil can typically last up to three months.

In conclusion, by paying attention to the condition of the oil, considering your usage frequency, performing regular maintenance, and storing the oil properly, you can ensure that your deep fryer produces delicious and safe fried foods. Remember to always follow the manufacturer's instructions and guidelines for optimal results.

How to store oil between uses

It is important to store oil correctly between uses to prevent harmful free-radical atoms from forming, which have been linked to cancer and heart disease. To store oil between uses, follow these steps:

Firstly, turn off the heat as soon as possible and allow the oil to cool completely. Oil burns are very serious, so it is not worth the risk of not letting it cool down. Once the oil has cooled, pour it through a fine-mesh sieve or cheesecloth to remove any fine matter or food particles. These particles will burn and make the oil taste nasty when reheated.

Next, transfer the strained oil into a clean container. You can use a glass jar, the bottle the oil came in, or a one-litre pop bottle. It is important to store the oil in an airtight container that does not let in light, as light and heat are major factors in oil spoiling. Store the oil in a cool, dry, dark place, such as a pantry or cupboard. Do not store it near the oven, stove, fridge, or microwave.

Finally, label the oil with the date and what you fried in it. Cooking oils retain the flavours of the food, so you want to avoid frying doughnuts in oil you used for fish, for example. You should also only reuse the oil for cooking, not for dressings or marinades. Depending on what you have fried, you can reuse olive oil up to five times and other types of oil up to eight to ten times. Discard the oil when it becomes dark in colour or changes viscosity.

Frequently asked questions