Care
and safety should be the most
important aspects to consider,
especially when using a deep fat
fryer.
If
the fat is not used at the specified
temperature for each different food,
or the frying unit is not pre-heated
before frying commences , then it
is likely the food will boil and
water will de-nature the oils frying
quality, producing a lot of steam.
The
frying unit should be regularly
maintained by a qualified service
engineer.
Smoking
oil indicates potential flashpoint
- and is extremely dangerous. If
this occurs, switch the fryer off
immediately and leave to cool. The
oil could need changing as it may
have been burnt at this temperature.
STRAINING
If
oil is not at the correct temperature
or is old then the food is more
likely to boil in fat rather than
deep fry.
Oil
should be strained daily to remove
any particles. If the particles
are left in the oil, they will carbonise
and sink into the cool zone of the
fryer, forming a black silt on the
bottom of the frying unit.
