Deep Frying Quality Management

Start-up Begin with a clean fryer

Fill to level mark.

Do not overfill!
Set thermostat to 350°.
Use thermometer
to check oil temperature.

Frying

Fry foods frozen.

Do not thaw

Shake off
excess moisture and breading.

Away from fryer

Fry with baskets properly filled.

Do not overload fry baskets
Fry at correct temperature 350°.

Fry for correct time.

Do not over/under cook food
After frying,
hang baskets
and allow excess oil to drain.

Salt on tray or
apron away
from fryer.

Do not salt
over fryer

Improved Fry Life

Skim frequently for food particles.
Keep fryer filled to level mark.
Allow time for
oil temperature recovery between frying.
Turn temperature down during
slack periods
Keep fryer covered when
not in use.
Filter daily!
Boil weekly.
Clean outside surfaces frequently.

Boil-Out Procedures

  1. Drain Kettle - Drain the kettle and rinse it with hot water to remove al crumbs.
  2. Examine Drain Valves - If drain valves are made of alloy coated copper, inspect to ensure fryer shortening is not coming in contact with exposed copper which will oxidize and impart off-flavors to the shortening.
  3. Boil Out Kettle - Use Fryer Tuck Deep Fryer Boil Out and follow the instructions on the product label.
  4. Scrub Kettle - Use kettle brush for best results.
  5. Drain and Scour - Drain solution from kettle, scour heating elements or tubes with non-metal scrubbing pad.
  6. Add Clean Water - Refill kettle with clean water and add 8 oz. of vinegar.
  7. Reboil - Reboil for 5 minutes.
  8. Drain 'n Dry - Drain kettle and wipe completely dry with a clean towel.
  9. Refill Kettle - Fill kettle to proper level mark with fresh or filtered shortening oil.

Discard shortening based on food quality - NOT color of the shortening

1.
Good

2.
Better
3.
Optimum
4.
Change Oil within 24-hours
5.
Unacceptable