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PROBLEM
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CAUSE
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REMEDY
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1. Oil Foaming
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a) Excess starch in oil from chips or batter
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Wash and soak chips for at least 1 hour and
drain well before frying
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b) Frying at too high a temperature
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Check accuracy of thermostat. Reduce
temperature during slack periods. Fry at recommended temperatures.
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c) High moisture content of food
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Thaw and drain food properly before frying.
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d) Overloading of fryer
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Maintain an oil-to-food ratio of approx. 6:1
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e) Soap or detergent left behind after
cleaning
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Wash out and dry fryer thoroughly.
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f) Breakdown of oil
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Replenish oil daily.
Replace contents every 4 or 5 days.
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2. High Oil Consumption
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a) Frying temperature too low
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Fry at 182-188C or at recommended temperature
for minimal oil consumption.
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b) Food not drained off properly
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Drain well before wrapping or serving food.
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3. Oil Darkening
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a) Frying at too high a temperature
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Check accuracy of thermostat. Reduce
temperature during slack periods. Fry at recommended temperatures.
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b) Crumbs burning in vat, causing carbon
suspension
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Keep vats well skimmed. Strain off
regularly.
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c) Insufficient oil turnover
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Replenish oil daily.
Replace contents every 4 or 5 days.
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d) Salty foods
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Salt food after frying, not before.
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e) High sugar content of foods
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End of season potatoes are usually high in
sugar, resulting in dark oil and dark chips.
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4. Oil Spattering
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a) Excess liquid getting into oil
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Drain chips well. Roll fish or other
food in flour before dipping in batter. Do not use wet tongs or baskets.
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5. Rapid Oil Breakdown
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a) Insufficient oil turnover
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Replenish oil daily.
Replace contents every 4 or 5 days.
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b) Overheating of oil
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Check accuracy of thermostat. Reduce
temperature during slack periods. Re-melt and re-heat slowly.
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c) Crumbs burning in vat, causing carbon
suspension
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Keep vats well skimmed. Strain off
regularly.
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d) Oil making contact with copper or brass
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Do not use copper or brass utensils.
Make sure no copper or brass comes in contact with oil.
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e) High moisture content of food
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Thaw and drain food properly before frying.
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f) Overloading of fryer
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Maintain an oil-to-food ratio of approx. 6:1
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g) Condensation “drip back” from exhaust
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Keep your flue clean.
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h) Potato chip bleaching agents being used
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Check bleaching agent used.
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6. Smoking
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a) Frying at too high a temperature
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Check accuracy of thermostat. Reduce
temperature during slack periods. Fry at recommended temperatures.
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b) High moisture content of food
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Thaw and drain food properly before frying.
|
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c) Insufficient oil turnover
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Replenish oil daily.
Replace contents every 4 or 5 days.
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d) Crumbs burning in vat
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Keep vats well skimmed. Strain off
regularly.
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e) Use of unrefined oils
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Use a refined oil with a high smoke point.
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7. Greasy Foods
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a) Frying temperature too low
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Fry at 182-188C or at recommended temperature
for minimal oil consumption.
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b) Use of oil with a high melting point
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Use an oil with a low melting point for a
more efficient drain-off.
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c) Excess breading or batter
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Use a minimum amount of breading or batter
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d) High moisture content of food
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Thaw and drain food properly before frying.
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e) Inadequate preparation of food
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Be sure all foods are “cured” properly,
especially potatoes.
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