Building A Deep Fryer: Adding Temperature Control For Safety

Deep frying is a cooking method that involves submerging food in oil at high heat, typically between 350 °F and 375 °F. While it is a popular way to cook, it can also be dangerous if not done properly. To make a deep fryer with temperature control, you can follow some simple steps to ensure safety and the perfect crunchy texture of fried foods at home. First, use a sturdy pan with a capacity of at least two to three inches of oil and never fill it more than two-thirds full to avoid oil spillage. Use a food thermometer to heat the oil to the desired temperature, usually between 160C and 190C, or test the heat with a cube of bread. Keep the oil below 400 °F to prevent it from breaking down. Use oils with high smoke points such as safflower oil, rice bran oil, peanut oil, sunflower oil, or canola oil. To dispose of the oil safely, let it cool, pour it into a jug, and then into its original bottle.

Use a pot with a thick body to help with heat retention

When deep frying, it is important to use a pot with a thick body to help with heat retention. The thicker the walls of the pot, the better the heat retention will be. Cast iron pots are a great option for deep frying as they heat up quickly and evenly. They also have lids that help to contain the heat and stop oil from splashing out. Additionally, deep frying in a cast iron pot can help to keep it seasoned over time. Just be sure to remove the oil after use as it can start to degrade the iron in the pot.

If you are new to deep frying, it is recommended to get a thicker pot, such as one made of cast iron or ceramic-coated iron. This will help with heat retention and reduce the risk of playing with the flame, which can be dangerous. An induction burner is also a good option as it has a temperature sensor to check the pot's temperature and adjust as needed. It also removes the risk of hot oil spilling onto the burner.

When deep frying, it is important to maintain a consistent temperature. This may involve some fiddling and adjustment. If the temperature drops after adding food, turn up the heat to raise the temperature back up. Remember to keep your oil under 400 degrees Fahrenheit to prevent it from breaking down.

Use a thermometer to check the oil temperature

Using a thermometer is the most accurate way to check the oil temperature when deep frying. The ideal temperature range for deep frying is between 360°F and 375°F. If the oil is not hot enough, the food will absorb excess oil, and you risk losing that wonderful crisp exterior. If the oil is too hot, the surface of the food will quickly brown while leaving the inside undercooked.

To check the oil temperature with a thermometer, simply insert the thermometer into the oil and wait for a reading. If you do not have a thermometer, there are a few alternative methods to check the oil temperature:

• Dip the handle of a wooden spoon or a wooden chopstick into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very vigorously, then the oil is too hot and needs to cool down. If no or very few bubbles pop up, then it’s not hot enough.
• Drop a small piece of bread into the oil. If it takes 30-40 seconds to brown, your oil is at the right temperature. If it takes longer to brown, your oil is not hot enough. If it browns instantly, your oil is too hot.
• Drop a single kernel of popcorn into the oil as it is heating. The kernel will pop when the oil reaches between 350°F and 360°F.

Use an induction burner to monitor the temperature

Using an induction burner is a great way to monitor the temperature of your deep fryer. Induction burners are safer than traditional stovetops because they don't have an open flame, reducing the risk of setting your kitchen on fire if oil spills onto the burner.

When deep frying with an induction burner, it's important to note that the temperature settings may not always be accurate. The temperature that the induction burner displays is often a "fake number", based on the manufacturer's calibration rather than the actual temperature of the oil. To get an accurate reading of your oil temperature, it's best to use a thermometer, either a clip-on thermometer or an infrared thermometer.

Some induction burners have built-in heat sensors that can measure the temperature of the pot and adjust the burner output accordingly. These burners tend to be more expensive, but they can help take the guesswork out of deep frying by maintaining a consistent temperature.

If you don't have access to a burner with a heat sensor, you can manually adjust the temperature settings on your induction burner to find the right heat level for deep frying. It may take some trial and error, but once you find a setting that maintains the desired temperature, you can use that setting for future frying.

It's also important to consider the type of pan you're using with your induction burner. Induction burners use magnetism to heat the pan, so the pan's magnetic permeability will affect how efficiently it heats up. If you're having trouble getting your oil to the desired temperature, try using a different pan with stronger magnetic permeability. Additionally, make sure your pan is not too large or too dense, as this can affect how effectively the burner heats the oil.

By using an induction burner and making sure you have the right tools and temperature settings, you can safely and effectively deep fry at home.

Choose an oil with a high smoke point

When making a deep fryer with temperature control, it is important to consider the type of oil you will be using. Deep frying requires oil with a high smoke point, which is the temperature at which cooking oil starts to break down and release toxins and burnt flavours. Oils with high smoke points include those that are refined and have a high monounsaturated fat content.

Some examples of oils with high smoke points include:

• Refined avocado oil, with a smoke point between 480 and 520 degrees Fahrenheit
• Canola oil, or rapeseed oil, which is always refined and has a smoke point between 400 and 475 degrees Fahrenheit
• Grapeseed oil, with a smoke point of 420 degrees Fahrenheit
• Refined peanut oil, with a smoke point of 450 degrees Fahrenheit
• Refined sesame oil, with a smoke point of 410 degrees Fahrenheit
• Refined sunflower oil, with a smoke point of 450 degrees Fahrenheit
• Corn oil, with a smoke point between 400 and 450 degrees Fahrenheit
• Safflower oil, with a smoke point between 475 and 500 degrees Fahrenheit
• Macadamia oil, with a smoke point of 413 degrees Fahrenheit

It is important to note that the smoke point of fats and oils decreases when they are partially split into free fatty acids and glycerol, so it is best to use fresh oil for deep frying. Additionally, when deep frying, it is important to maintain the oil temperature below 400 degrees Fahrenheit to prevent the oil from breaking down.

Avoid overheating the oil

Overheating the oil can be extremely dangerous. Hot oil can burn people and start fires. It is highly recommended to have a kitchen fire extinguisher available when deep-frying.

• Use a thermometer to monitor the oil temperature. The ideal temperature range depends on the food being fried. For example, the ideal temperature for deep-frying chicken is 350°F.
• Do not fill the pot more than two-thirds full of oil to account for displacement and bubble action.
• Use a heavy pot with high sides, such as an enameled Dutch oven, for even heating and cooking.
• Avoid using cast iron as it breaks down oil faster than other metals.
• Do not let water get into the hot oil, as this can cause the oil to splatter and risk bodily injury.
• Do not use water to cool or clean the appliance while food is deep-frying.
• If a grease fire occurs, never use water to put it out. Use a kitchen fire extinguisher or cover the fryer with a metal lid.
• Always follow the directions in the owner's manual of your deep fryer, if you have one.

Frequently asked questions