Extend the Life of Your Frying Oil: Avoid These Common Mistakes

Frying oil is vital in any commercial kitchen, but poor practices can quickly degrade its quality and flavor. To keep oil in top condition and reduce costs, avoid these common mistakes:

1. Irregular Filtering – Filter oil daily (or more during peak hours) to remove food debris and prevent off-flavors.

2. Salting Over the Vat – Salt accelerates oxidation; season food away from open vats and after frying.

3. Poor Skimming – Regularly skim crumbs and particles to prevent oil breakdown and unpleasant tastes.

4. Using Harsh Cleaners – Only use gentle, food-safe cleaners to protect fryer surfaces and oil quality.

5. Allowing Moisture in the Vat – Keep fry baskets and tools dry; moisture lowers oil temperature and degrades quality.

6. Leaving Vats Uncovered – Always cover vats when idle to prevent contamination and oxidation.

7. Excess Heat Exposure – Avoid keeping oil hot unnecessarily; use Idle Mode and follow correct frying temperatures.

8. Dumping Oil Prematurely – Rotate oil instead of discarding all at once to maximize its lifespan.

By maintaining clean, dry, and properly filtered oil, you’ll enhance food flavor, extend fryer life, and save on operational costs.

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