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.

Industry Standard

Cook your chips at a temperature of 175 - 180°C for between 3 – 4 minutes.
Use a digital thermometer to check the accuracy of the oil temperature every week.