Troubleshooting

Problems and possible causes

Greasy food

Problem:
The food is limp with greasy taste, dripping oil.

Causes:

1. The oil temperature is too low (check thermostat)
2. Overloaded basket
3. Allowing food to remain in the fryer or over the fryer after it is ready
4. Failure to allow the food to drip off properly
5. The oil is broken down and foaming
6. The fryer temperature recovery is too slow
7. The optimal oil performance has expired (change the oil)

Uncooked or raw food

Problem:
The exterior of the food looks done, while the interior is partially raw. 

Causes:

1. Temperature of oil is too high (check thermostat)
2. The size of food pieces is too large
3. The frying time is too short
4. The centre of the food was frozen, while the outside portion thawed prior to frying
5. The oil is broken down and foaming
6. The fryer temperature recovery is too slow

Unpleasant flavours in foods

Problem:
The foods have an unpleasant taste

Causes:

1. Poor filtration practices that allow crumb-building
2. Drip-back from the exhaust system
3. Poor oil quality
4. Excessive oil absorption
5. The optimal oil performance has expired 
6. Low frying volume

The oil foams excessively

Problem:
A layer of fine yellow bubbles is formed on the oil surface

Causes:

1. The oil temperature is too high (check thermostat)
2. Failure to reduce heat in slack periods
3. Hot spots in the heating system
4. Poor oil performance due to inferior quality or abuse through usage
5. Soap and/or gum formation not removed entirely during the cleaning operation
6. Excessive filtration through filter aid
7. Low frying volume 

Unpleasant odour or flavour of the oil

Problem:
The fryer odour is unappealing and the oil has an off-flavour

Causes:

1. Poor filtration practices that allow crumbs to build-up
2. Drip-back from the exhaust system
3. The oil has broken down due to inferior quality or abuse through usage 
4. Poor quality of food being fried

Foods do not brown properly

Problem:
The food is not cooked or browned in the usual amount of time

Causes:

1. The oil temperature is too low
   (check thermostat)
2. Overloading the fry basket
3. The fryer temperature recovery is too slow
4. Excessive foam builds up as oil is breaking down
5. Short frying time

Excessively dark oil

Problem:
The oil takes on “tar-like” appearance

Causes:

1. Overheating the oil (check thermostat)
2. Poor filtration practices that allow crumbs to build up
3. The oil is breaking down due to inferior quality or abuse through usage
4. Hot spots in the heating system (uneven temperature in the fryer)
5. Soaps from cleaning operation entering the oil system
6. Low frying volume

Smoking oil

Problem:
Smoke visibly coming off oil 

Causes:

1. The oil temperature is too high (check thermostat)
2. Poor filtration practices that allow crumbs to build up.
3. The oil is breaking down due to inferior quality or abuse through usage
4. Hot spots in the heating system
5. Soaps from the cleaning operation entered the oil system
6. Drip-back from the exhaust system
7. The oil fry life has expired 
8. Low frying volume