Simple Solutions to the 7 most common oil problems
1. Oil foaming - possible causes
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Excess starch in oil from chips.
Possible solution: Hand made chips only: wash and soak chips for at least 1 hour prior to cooking and drain well before frying. |
Frying at too high a temperature.
Possible solutions:
• Check accuracy of thermostat.
• Reduce temperature during slack periods.
• Fry at recommended temperatures. |
High moisture content of food.
Possible solution: Thaw and drain food properly. |
Overloading of fryer.
Possible solution: Maintain oil to food ratio of about 6:1. |
Soap or detergent may have been left behind after cleaning.
Possible solution: Wash and dry the fryer thoroughly. |
Breakdown of oil.
Possible solution: Replenish oil daily. Replace oil about every 4-5 days. |
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2. Oil darkening - possible causes
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Frying at too high a temperature.
Possible solutions:
• Check accuracy of thermostat.
• Reduce temperatures.
• Cool and reheat slowly. |
Crumbs burning in fryer.
Possible solutions:
• Keep fryer well skimmed.
• Strain off regularly. |
Insufficient oil turnover.
Possible solution: Replenish oil daily. Replace oil about every 4-5 days. |
Salty Food.
Possible solution: Salt food after frying, not before. |
High sugar content in foods.Possible solution: End of season potatoes are usually high in sugar,
this results in darker chips and oil. |
Contamination by other chemicals.
Possible solution: Check packaging on food products for chemicals,
eg. MSG, salt, preservatives. |
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3. Oil smoking - possible causes
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Frying at too high a temperature.
Possible solutions:
• Check accuracy of thermostat.
• Reduce temperatures during slack periods.
• Cool and re-heat slowly. |
High moisture content of food.
Possible solution: Thaw and drain food properly. |
Insufficient oil turnover.
Possible solution: Replenish oil daily. Replace oil about every 4-5 days. |
Crumbs burning in fryer.
Possible solutions:
• Keep fryer well skimmed.
• Strain off regularly. |
Use of unrefined oils.
Possible solution: Use a quality Peerless Foods refined
oil with a high smoke point. |
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4. High oil consumption - possible causes
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Frying at too high a temperature.
Possible solution: Fry at 182°C – 188°C or at the recommended temperature
for minimum oil consumption. |
Food not drained off properly.
Possible solution: Drain well before wrapping or serving food. |
Too heavy coating on food products.
Possible solutions:
• Reduce batter thickness.
• Reduce crumbling thickness |
Crumbs burning in fryer.
Possible solutions:
• Keep fryer well skimmed.
• Strain off regularly. |
Using low quality oil.
Possible solution: Choose a better quality oil with a long fry life. |
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5. Oil breakdown - possible causes
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Insufficient oil turnover.
Possible solution: Replenish oil daily. Replace oil about every 4-5 days. |
Overheating of oil.
Possible solutions:
• Check accuracy of thermostat.
• Reduce temperatures during slack periods.
• Re-melt and reheat slowly. |
Crumbs burning fryer.
Possible solutions:
• Keep fryer well skimmed.
• Strain off regularly. |
Oil in contact with copper or brass.
Possible solutions:
• Do not use copper or brass utensils.
• Make sure no copper or brass comes in contact wIth the oil. |
High moisture content of food.
Possible solution: Thaw and drain food properly before frying. |
Overloading of fryer.
Possible solution: Maintain an oil to food ratio of about 6: 1. |
Condensation “Drip Back”.
Possible solution: Keep your flue clean. |
Some potato chip bleaching agents.
Possible solution: Check bleaching agent used. |
Using poor quality oil.
Possible solution: Select a good quality oil. Using a cheap oil is a false economy! |
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6. Greasy food - possible causes
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Frying temperature too low.
Possible solution: Fry at recommended temperature. |
Using a low quality hard fat.
Possible solution: Use a good quality soft fat or liquid oil. |
Excess breading of batter.
Possible solution: Use a minimum amount of breading or batter. |
High moisture content of foods.
Possible solution: Thaw and drain foods properly before frying |
Inadequate preparation of food.
Possible solution: Be sure that foods are ‘cured’ correctly (especially potatoes). |
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7. Oil spattering - possible causes
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Excess moisture getting into oil.
Possible solutions:
• Drain chips well.
• Roll fish or other food in flour before dripping into batter.
• Do not use wet tongs or wet basket.
• Check overhead hood for moisture condensation. |
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Find out more oil tips from Peerless Foodservice
28th June 2022
