Top Ten Tips

Don’t overfill the frying basket – this will result in too great a drop in temperature. Large temperature swings will degrade your oil prematurely. If the temperature drops too much then the food will absorb too much oil.

Skim regularly to remove particles – if you don’t they will carbonise, potentially produce carcinogenic acrylamides, taint your oil and shorten its life.

Cover the fryer when not in use – exposure to oxygen will contribute to oil degradation.

Remove as much moisture as you can from food before frying – water will shorten the life of your oil and reduce its performance. Also make sure you remove any excess crumb from breaded products.

Fry at the correct temperature – too hot and you’ll shorten the life of your oil, too low and your oil will be absorbed into the food, producing soggy, unhealthy results.

Turn off, or down, when not in use to extend the life of your oil. Oil left at high temperature will degrade rapidly. You’ll save on the fuel bill too.

Filter daily – to extend the life of your oil – by removing contaminants. Regular filtration will increase your oil life by up to 25%.

Use Prep Sticks to tell if the oil needs changing – avoid changing before you need to, but before the quality of your food is compromised.

Clean and dry the fryer weekly, before you load with new oil – water, detergents and degreasers can degrade oil prematurely.

Dispose of used oil responsibly – via a licensed operator.