Looking for ways to make your cooking oil last longer while still working best to produce high Quality food? Here are some tips from the king of cooking oils, Crispa Gold!
Keep your fryer clean.
- Rinse well after cleaning
- Remove all traces of soap or detergent
- Oil lasts longer in a clean fryer
Use the correct volume.
- Do not overfill the basket
- 6 Parts oil to 1 part food
- Top up regularly
Check the temperature
- Temperature is IMPORTANT
- Too COLD=high oil absorption
- Too HOT=burnt oil
- Too HOT or COLD = poor quality
Skim and drain off excess oil
- Burnt “bits” destroy oil and result in poor quality
- Shake the basket well after frying to save excess oil
Filter oil regularly
- Filter after every shift or as often as you can
- Clean oil lasts longer
- Clean oil = healthy profits
Fry at the correct temperature:
| Potato Chips Blanch Fry | 165°C 180°C |
| Potato Crisps | 175°C |
| Vegetables | 163°C |
| Onions | 180°C |
| Fritters | 180°C |
| Doughnuts | 190°C |
| Fish battered & breaded | 170°C |
| Prawns | 175°C |
| Chicken Large Small | 165°C 175°C |
| Cutlets | 170°C |
| Choux Pastry | 180°C |
For more information on the King of Cooking Oils visit, www.simedarbyoils.co.za
