No Fire, But There’s Smoke!
How to prevent your fryer oil from smoking
Introduction:
Smoke in your commercial kitchen is never a welcome sight, especially from your fryer. Not only can it affect the flavor and quality of your food, but it also signals that your oil may need attention. Let’s break down the possible causes and effects of smoking oil and what you can do to keep your fryer running smoothly.
Why Is My Oil Smoking?
When oil smokes, it’s usually because it has reached its smoke point—the temperature at which the fat begins to break down. This breakdown releases free radicals and acrolein, the compound responsible for a burnt flavour and unpleasant smell.
Common Causes of Smoking Oil:
Oil Has Reached the End of Its Frying Life: Old oil degrades over time and loses its stability.
Frying at Too High a Temperature: Check the thermostat and aim for the recommended frying temperature (typically 175 - 190°C).
High Moisture Content in Food: Excess moisture reacts with the hot oil, accelerating degradation.
Insufficient Oil Turnover: Fresh oil is key - regularly replacing used oil helps maintain quality.
Crumbs Burning in the Vat: Strain oil regularly to remove food particles that can burn and create smoke.
Use of Unrefined Oils: Refined oils have higher smoke points and are better suited for frying.
Effects of Smoking Oil:
Discoloured or overly dark food.
Burnt, bitter-tasting dishes that can disappoint customers.
Pro Tips to Prevent Smoking Oil:
Regularly check oil quality and replace it when needed.
Avoid overheating your fryer; use thermostats to maintain a consistent temperature.
Pre-blot foods to remove excess moisture before frying.
Filter and strain oil frequently to remove burnt crumbs.
Choose high-quality, refined frying oils, like those from Sherman Foods, for consistent results.
Your fryer is a cornerstone of your kitchen, so keeping it in peak condition ensures the quality and flavour of your food. With these tips, you can avoid smoky surprises and keep your customers coming back for more!