Restaurant deep fryer
2007-01-23 17:10:18 · 10 answers · asked by rtaura 1 in Food & Drink ➔ Cooking & Recipes
Sell it as DIESEL better,
Morever you can maintain your restaurant Deep frying freashness.
2007-01-23 17:19:09 · answer #1 · answered by Mambo 2 · 0⤊ 0⤋
I prefer peanut oil and have even used olive oil for deep frying. YES...I have even used olive oil. I prefer them solely because I like the taste. You can use any oil you are accustomed to. You can save the oil if you like. If your fryer has a fitted lid that is not attached to the fryer itself...then just keep the oil in the fryer. If your fryer has one of those lids that are connected to the fryer and does not really have a good seal on them...I would transfer the oil to a coffee can or jar of some sort and save to use again. I would say you could easily cycle your oil for 4 to 6 uses after which I would ditch and start with fresh.
2016-05-24 03:22:59 · answer #2 · answered by ? 4 · 0⤊ 0⤋
Well, make sure that the temp is set to no more than 350. My restaurants ran 24 hours a day, and the deep fryer oil lasted 5 days on average with a 1500d.a. However, as it is nice to squeeze out a penny here or there, never sacrifice quality. your customer would much rather pay that penny than have food that tastes bad... and you know that deep fryer oil tastes bad after a few hundred orders of french fries, several dozen chicken tenders and cheese sticks!!
2007-01-23 17:15:06 · answer #3 · answered by Jamie 5 · 0⤊ 0⤋
you filter it - this should be done every night - to keep your fryer clean, and to extend the life of the oil. This way your oil will last up to three or four days (depending on usage) before it becomes too murky to see through, at which point you should replace it.
you can buy special deep fryer oil filters.
2007-01-23 17:14:22 · answer #4 · answered by Anonymous · 0⤊ 0⤋
there are a few things you can do:
never use animal based oils in your fryer
always make sure to seal your fryer after each use to extend the life of the oil
cut a potato into several large chunks and fry (it sucks all the yuckies in the oil to it)
2007-01-23 17:14:51 · answer #5 · answered by diasia9622 3 · 0⤊ 0⤋
We have a new basket system at work, that collects all the little pieces that fall out of the normal baskets and we also strain it through lining, we make them material you can get from spotlight. Sew it into a cone shape, pour the oil thru and it collects all the little bits..
2007-01-23 17:23:59 · answer #6 · answered by Jenny S 1 · 0⤊ 0⤋
Strain the oil and keep covered when not using.
2007-01-23 17:14:59 · answer #7 · answered by Anonymous · 0⤊ 0⤋
there is no method scientifically avaialble to revive the burnt oil
oil heated up to cooking or frying temp looses its character
2007-01-23 17:30:59 · answer #8 · answered by david j 5 · 0⤊ 0⤋
dredge out the crunchy bits that fall off, and cover.
dredge/filter...both mean the same.why did someone give me a thumbs down? i basically said what everyone else did.
2007-01-23 17:13:24 · answer #9 · answered by atlas shrugged and so do i 5 · 0⤊ 1⤋
filter it and clean out burnt settlement on bottom of frier top off with new
2007-01-23 17:14:29 · answer #10 · answered by bri n 3 · 0⤊ 0⤋