Support Materials

What are the 7 most common oil problems?

Download a PDF of the simple solutions to the 7 most common oil problems here.

Problem

Possible Causes

Solutions

1. Oil foaming

1. Excess starch in oil from chips. Hand made chips only: wash and soak chips for at least 1 hour prior to cooking and drain well before frying.

 

2. Frying at too high a temperature. Check accuracy of thermostat.
Reduce temperature during slack periods.
Fry at recommended temperatures.

 

3. High moisture content of food. Thaw and drain food properly.

 

4. Overloading of fryer. Maintain oil to food ratio of about 6:1.

 

5. Soap or detergent may have been left behind after cleaning. Wash and dry the fryer thoroughly.

 

6. Breakdown of oil. Replenish oil daily. Replace oil about every 4-5 days.

2. Oil darkening

1. Frying at too high a temperature. Check accuracy of thermostat.
Reduce temperatures.
Cool and reheat slowly.

 

2. Crumbs burning in fryer. Keep fryer well skimmed.
Strain off regularly.

 

3. Insufficient oil turnover. Replenish oil daily. Replace oil about every 4-5 days.

 

4. Salty Food. Salt food after frying, not before.

 

5. High sugar content in foods. End of season potatoes are usually high in sugar; this results in darker chips and oil.

 

6. Contamination by other chemicals. Check packaging on food products for chemicals eg. MSG, salt, preservatives.

3. Oil smoking

1. Frying at too high a temperature. Check accuracy of thermostat.
Reduce temperatures during slack periods.
Cool and re-heat slowly.

 

2. High moisture content of food. Thaw and drain food properly.

 

3. Insufficient oil turnover. Replenish oil daily. Replace oil about every 4-5 days.

 

4. Crumbs burning in fryer. Keep fryer well skimmed.
Strain off regularly.

 

5. Use of unrefined oils. Use a quality Peerless Foods refined oil with a high smoke point.

4. High oil consumption

1. Frying temperature too low. Fry at 182C - 188C or at the recommended temperature for minimum oil consumption.

 

2. Food not drained off properly. Drain well before wrapping or serving food.

 

3. Too heavy coating on food products. Reduce batter thickness.
Reduce crumbling thickness.

 

4. Using low quality oil. Choose a better quality oil with a long fry life.

5. Oil breakdown

1. Insufficient oil turnover. Replenish oil daily. Replace oil about every 4-5 days.

 

2. Overheating of oil. Check accuracy of thermostat.
Reduce temperatures during slack periods.
Re-melt and reheat slowly.

 

3. Crumbs burning fryer. Keep fryer well skimmed.
Strain off regularly.

 

4. Oil in contact with copper or brass. Do not use copper or brass utensils.
Make sure no copper or brass comes in contact with the oil.

 

5. High moisture content of food. Thaw and drain food properly before frying.

 

6. Overloading of fryer. Maintain an oil to food ratio of about 6: 1.

 

7. Condensation Keep your flue clean.

 

8. Some potato chip bleaching agents. Check bleaching agent used.

 

9. Using poor quality oil. Select a good quality oil. Using a cheap oil is a false economy.

6. Greasy food

1. Frying temperature too low. Fry at recommended temperature.

 

2. Using a low quality hard fat. Use a good quality soft fat or liquid oil.

 

3. Excess breading of batter. Use a minimum amount of breading or batter.

 

4. High moisture content of foods. Thaw and drain foods properly before frying.

 

5. Inadequate preparation of food. Be sure that foods are “cured” correctly (especially potatoes).

7. Oil spattering

1. Excess moisture getting into oil. 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.

What are 5 tips for a better fry?

Download a PDF of the 5 golden tips for a better fry here.

5 golden tips for a better fry

  1. Skim oil surface regularly.
  2. Filter your oil daily.
  3. Use correct food to oil ratio of 1:6.
  4. Don't salt over food prior to frying.
  5. Turn fryer down to 90?C - 120°C when not in use.

Experienced greasy food?

Possible causes:

  • Frying temperature too low.
  • Oil has reached end of its fry life.

Possible solutions:

  • Fry at recommended temperature.
  • It's time to change your oil.
  • Change to a premium oil that has a high smoke point.

Possible effects:

  • Oil can no longer effectively seal food.

Know when to change your oil. Is your oil...

foaming?

Possible causes:

  • Excess starch in oil from chips.
  • Frying at too high a temperature.
  • High moisture content of food.
  • Overloading of fryer.
  • Soap or detergent may have been left behind after cleaning.
  • Breakdown of oil.

Possible effects:

  • Small white bubbles will continue during frying

foaming

darker?

Possible causes:

  • Frying at too high a temperature.
  • Crumbs burning in fryer.
  • Insufficient oil turnover.
  • Salty Food.
  • High sugar content in foods.
  • Contamination by other chemicals.

Possible effects:

  • Food may appear to be cooked but will be uncooked in the centre.
  • Discoloured / dark coloured food.
  • Unpleasant burnt tasting food.

dark

smoking or smelling unpleasant?

Possible causes:

  • Oil has reached end of its frying life.
  • Frying at too high a temperature.
  • High moisture content of food.
  • Insufficient oil turnover.
  • Crumbs burning in vat.
  • Use of unrefined oils.

Possible effects:

  • Discoloured / dark coloured food.
  • Unpleasant burnt tasting food.

smoke