Frying Medium Maintenance
Background
As well as cooking temperature, there are several factors that affect the quality of the frying medium:
- filtering the frying medium
- cleaning the fryer
- covering the fryer when it is not being used
- discarding the frying medium when it shows signs of degradation
Traditional methods for assessing when to discard a frying medium are based on sensory indicators such as its colour, foam, smoke point, viscosity (thickness), food taste. They are the most common methods used. More sophisticated laboratory-based methods have been developed, with the amount of total polar materials in the frying medium being considered the best overall indicator for frying medium deterioration. Some onsite tests are available, but the cost of some of these may be a barrier to some operators/chefs.
Frying Medium Turnover
- Keeping the fryer topped up with fresh frying medium helps it keep its light colour, fresh flavour and helps extend its fry life.
Filtering of Frying Medium
- Filtering the frying medium is very important for increasing its fry life.
- Manual filtering is common in New Zealand but it can be very dangerous to the operator and is not recommended by the Chip Group.
Cleaning of Fryer
- Deposits of degraded frying medium (gum) around the fryer are difficult to remove if they are left for long periods.
- Water, soap or detergent remaining after cleaning the fryer will cause the frying medium to breakdown more quickly.
Slack Periods
- Light, air and dust speed up the degradation of the frying medium. If the fryer is not going to be used for extended periods it should be cooled and covered with the fryer lid.
Stakeholder Feedback/Forum Discussion
Generally chefs use frying medium for 2 days and then discard. It tends to be strained every night.
Frying medium is changed to ensure good taste of the end product to ensure good customer experience. A Chef’s reputation is very important. Knowing when to change the frying medium is common sense but often comes down to the Chef’s perception of whether it is still good.
Some chefs advised that when you can’t see the bottom of the fryer you should discard, however it was pointed out that not all frying mediums do discolour and hence this is not a rule for every cooking medium. As each operation is different, staff should be trained.
Equipment is available to aid with the filtration process and some equipment suppliers claim that often when the chef discards the frying medium it is actually at its optimum for frying. Chefs believed that the standard for the Independent fastfood outlets stating "Filter as required" needed to be strengthened to "Filter Daily".
Discussion also took place regarding polar compounds and whether or not a measure should be included in the standard for Food Service & Hospitality sectors. This is not something a chef could measure for themselves without the appropriate equipment. Whilst in all likelihood if they follow the recommended draft standard and discard based on sensory signs of degradation, the polar compounds in the frying medium would be within international limits, this was not something that was agreed to at this point but may be something to include in later version of the standard.
Draft Standard
Maintain frying medium in good quality
Keep fryer topped up with fresh frying medium
Filter frying medium daily
Cool frying medium and cover fryers when not in use
Test frying medium regularly and discard when it shows signs of degradation (breakdown).
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