Check the thermostats frequently
Why you should check the thermostats? Overheating is one of the major causes of decreased performance. Frying oil decomposes when exposed to air at high temperatures. The oil becomes darker in colour, develops off-flavours and begins to smoke excessively.
Heat- although a necessary part of any frying operation – is detrimental to the performance of the oil. The higher is the temperature of the fryer, the faster the breakdown will occur, particularly during slack periods when no frying is being done. Reducing the temperature of the oil to 60-90°C during slack periods will improve profits in the form of increased oil performance and energy saving. Frying at too low temperatures will produce undercooked foods, or greasy, unappealing food.
Thermostats may become inaccurate due to heat, polymer film forming, age, or abuse. Each fryer should be examined regularly to check the accuracy of the thermostat and/or thermometers. You should use a metal dial-type or electronic thermometer, the accuracy of which is verified, on regular basis. Mercury-filled glass thermometers have a high degree of accuracy and reliability, but they should not be used because of risks of breaking.
To determine the mean temperature of the thermostat, follow these four steps:
- Set thermostat carefully to the normal frying temperature.
- Record the highest oil temperature after the heat is turned off. This temperature is usually 10-15°C higher than the thermostat setting.
- Record the temperature at which the heat comes back on.
- To establish the mean temperature, add the low temperature and the high temperature and divide by two.
Fry all foods at 180°C (unless a specific recipe, item or direction suggests a different frying temperature)
Facts support that best food quality and oil productivity is obtained at a 180°C frying temperature.