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01 Don’t overfill the frying basket

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Don’t overfill the frying basket – this will result in too great a drop in temperature. Large temperature swings will degrade your oil prematurely. If the temperature drops too much then the food will absorb too much oil.

02 Skim regularly to remove particles

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Skim regularly to remove particles – if you don’t they will carbonise, potentially produce carcinogenic acrylamides, taint your oil and shorten its life.

03 Cover when not in use

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Cover the fryer when not in use – exposure to oxygen will contribute to oil degradation.

04 Remove as much moisture and excess crumb as you can from food before frying

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Remove as much moisture as you can from food before frying – water will shorten the life of your oil and reduce its performance. Also make sure you remove any excess crumb from breaded products.

05 Fry at the correct temperature

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Fry at the correct temperature – too hot and you’ll shorten the life of your oil, too low and your oil will be absorbed into the food, producing soggy, unhealthy results.

06 Turn off, or down, when not in use

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Turn off, or down, when not in use to extend the life of your oil. Oil left at high temperature will degrade rapidly. You’ll save on the fuel bill too.

07 Filter daily and top up with fresh oil to the correct level

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Filter daily and top off with fresh oil to the correct level.

08 Use Ex-Seed Sticks to tell if the oil needs changing

EXSEED Sticks

Use Ex-Seed Sticks to tell if the oil needs changing – avoid changing before you need to, but before the quality of your food is compromised.

09 Wash and dry the fryer thoroughly, before you load with new oil

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Clean and dry the fryer weekly, before you load with new oil – water, detergents and degreasers can degrade oil prematurely.

10 Dispose of used oil responsibly

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Dispose of used oil responsibly – via a licensed operator.