Keep your oil at the right temperature

Literature

• Raising the temperature of the frying oil higher than 185°C causes it to breakdown more rapidly.
• High levels of acrylamide (which has been associated with cancer) have been measured in fried foods. The World Health Organisation recommendation to reduce acrylamide: “Set the temperature of the oil at the start of frying to no more than 175°C and cook to a golden-yellow rather than a golden brown colour (WHO, 2008).
• If the temperature is too low, a greasy product is produced.

Survey (1998)

• A wide range of frying oil temperatures was recorded: 136 – 233°C
• Just before the basket of chips was put into the fryer, 57% of outlets had frying medium temperatures outside the survey reference range of 175 – 190°C (this temperature range was used to allow for 5°C variation either side of the recommended range which is 175-180°C).
• Temperature differences of greater than 20°C between the fryer temperature setting and the temperature of the frying oil were found in 26% of outlets.

Workshop Discussion

• A digital thermometer should be used to regularly check the actual temperature of the frying oil.
• The majority of independent fast food outlets have older fryers. Newer fryers have better temperature control.
• Cooking time is affected by potato variety and the sugar content.
• The amount of food cooked at one time will influence the frying oil temperature, therefore use 1:6 food:oil ratio to avoid overloading the fryer.
• The 175-180°C range is a realistic goal, taking into account World Health Organisation recommendation and current foodservice practice.