II. Maintaining Deep Fryers and Frying oils

There are precautions that can be taken to slow down or prevent the build up of degraded frying oil. These include:

        •  Frying oil should not be heated above 180°C (355°F).

        •  Measure the level of degradation with a commercial test kit or hand held measuring device (1). Section III provides information on when to discard used oil.

        •  Remove food particles and crumbs from the deep fryer frequently.

        •  Deep fryers washed with soap should be rinsed with a dilute vinegar solution to neutralize any remaining soap.

 •  When not in use, lower the temperature of the fryer to 120°C (250°F).

        •  Do not top up frying oil as a means of diluting/prolonging use. Only top up oil to keep it at a constant level.

        •  Turn the deep fryer off and cover with a metal lid when not in use or the kitchen is closed.

        •  Deep fryers, baskets and utensils should be made of stainless steel. Avoid copper, black iron or brass parts.

        •  Use separate deep fryers for potatoes from those used for meats, chicken and/or fish.

        •  Do not salt or season fried food over the deep fryer.

        •  Do not use degraded frying oil as an ingredient in other foods, e.g., gravy

    III. Discarding Used Frying Oil

        •  Frying oil should be changed when the level of Total Polar Materials (Polar Content) is greater than 24% (2).

        •  If a measuring device is not available, change the oil if the fried food has an unusual colour or taste.

        •  Always change used frying oil before it smokes or starts foaming.

        •  When discarding used frying oil, use steel/containers that can withstand high temperatures.

Workplace Safety

    Because of the high temperatures inside deep fryers, handling frying oils can also be dangerous from a worker safety view point. Always follow these safety tips:

    •  Dispose used frying oil by following the manufacturers' recommendations.

    •  Used frying oil should be allowed to cool before replacing.

    •  Wear protective equipment when replacing used frying oil.

    •  Flooring near deep fryers should be slip-resistant and cleaned often with greased-cutting solutions.

    •  Have safety equipment (e.g., fire extinguishers) close by and in proper working order.

    •  Educate employees and staff in:

    •  proper procedures in maintaining deep fryers,

    •  replacing and disposing of used frying oil, and

    •  administering first aid for burn injuries.

For more information, contact your local health authority.

Appendix 1

Criteria for Rapid Tests for Monitoring Oil Quality/Product suggestions

Criteria

    When selecting a rapid test, operators should look for the following criteria (3):

        * Correlate with internationally recognized standard methods
        * Provide an objective index
        * Be easy to use
        * Safe for use in food processing/preparation environment
        * Quantify with oil degradation
        * Field Rugged

Product Sourcing

    Laboratory suppliers can be contacted to enquire about rapid test products suitable for use in a food production setting.

    The following product information is provided to assist operators in locating rapid test products. It is not intended to indicate any form of endorsement by the professional organizations referenced in the FPTCFSP Guidelines on Deep Fryers and Frying Oils .

Type of Product - Oil meter
   
Measurement - Polar compounds
   
Company - Ebro Electronics
   
Website - http://www.ebro.com/en/ebro-today/index.php

1. Rapid tests should correlate with internationally recognized standard methods. Please see Appendix 1 for other criteria and product sourcing.

2. This value is not established in regulations in Canada. However, it was adopted at the 3 rd International Symposium on Deep- Fat Frying (March 20-21, 2000).

3. Recommendations from the 3rd International Symposium on Deep-Fat Frying: March 20-21, 2000