If you are asking, “How often should commercial fryer oil be changed?” it depends on the professional. Everyone’s opinions on how often you should change your fryer oil will vary. You may have heard various things from your kitchen employees or other industry experts. However, the answer depends on multiple factors, such as the type of oil being used and how often your company uses the fryer. There are also different ways you can extend the life of your fryer oil just by making the most of it.
Changing Commercial Fryer Oil
Oil should not be kept longer than three months once it has been opened. You should also allow about two hours for the oil to cool prior to pouring it into a container. Additionally, you should refrigerate the stored oil to extend its life.
Your deep fryer oil may also need to be changed a lot sooner, but it depends on how often you are using it, the type of oil you are using, and the type of foods you are frying. It may be wise to look out for signs of oil spoilage, as this is not good when running a busy restaurant or cafeteria that has many employees working throughout the day.
If you are asking, “How often do restaurants change their oil?” and you work in a high-volume fast food restaurant, you should change your fryer oil once a week. However, this varies depending on the size of the vats, the type of filters you have, and the frequency of oil filtration. If you use your fryer frequently, the filter should be changed on a daily basis.
You can streamline the use of fryer oil in your commercial kitchen by educating yourself on the following guidelines:
- Oil in a deep fryer typically lasts longer than oil in a skillet.
- Always use oils that have a high smoke point since they are more stable when cooking foods at high temperatures.
- Canola oil, peanut oil, sunflower oil, and avocado oil are the best high smoke point oils for deep frying.
- If you are cooking French fries or non-breaded foods, such as veggies, change or filter the oil every six to eight times.
- If you are frying non-breaded poultry or meat, change or filter the oil every three to four times.
- When frying breaded fish, change or filter the oil every two to three times.
- For the best results, have at least two fries: one for meat and fish and one for frying veggies.
- Your fryers should be deep cleaned every three months to get rid of old oil.
Extending the Life of Your Oil
Fryer oil, just like every other food, has a certain shelf life. Normally it doesn’t exceed two years. However, using it improperly and not storing it properly, can reduce its lifespan. To ensure your oil remains fresh and safe for cooking, consider these guidelines:
- Keep your deep fryer clean.
- Any unopened oil should be stored in a cool, dark place.
- Filter any used oil and store it in a closed container.
- Avoid cooking foods at temps above 375 degrees Fahrenheit.
- Salt foods only after they have been deep fried.