Spring Frying – Fresh crisp days of spring

As the fresh shoots of spring emerge, and our customers brave the evening air to come and buy their favourite takeaway, it’s a good time to think of ways you can help your food quality and your pocket.

At Frymax, we want to help wherever we can, so why not check through this list of tips from the Frymax fryers and see how you can make the most of your oil, and also help you save costs.

Keeping it fresh

If Spring makes you think of Spring cleaning, that’s also something you can do to help your oil last longer. No customer likes to see specs of dark or blackened crumbs coating their food. But it doesn’t have to get to that stage before particles of older food can start having a negative effect on your oil and your fried food flavour and quality.

If you have an inbuilt filter system on your fryers, make sure it is used frequently – and always, but safely, filter your oil when shutting down. Every time you fry a batch of food, especially anything sweet or salty like onion rings or battered items, be very careful to remove all possible crumbs, as these rapidly increase the rate your oil deteriorates. A good skimming tool and instructions to all your staff to use it often can really help extend the life and quality of your oil.

Keeping it clean

But also be wary when you are doing a full clean down. After cleaning fryers with detergent or degreasing agents and even when wiping down surfaces, make absolutely sure none of the detergent gets into your oil or is left in the system.

Rinsing and drying are critical to removing the detergent which is another enemy to your oil’s life which can cause safety issues when it promotes foaming.

At Frymax, we’re passionate about making your oil go further. That’s why we developed a long lasting, sustainable frying oil that helps you cook beautiful, tasty fish and chips time after time. Fully refined and deodorised, Frymax has been the leading vegetable oil for the fish frying trade for over 60 years. Get in touch with our team today to learn more.

27 November 2018