Check list for deep-frying

An Article by the German Association for Frying Oil Science (Deutsche Gesellschaft für Fettwissenschaft e.V. (DGF))

Before deep-frying

• Preheat the deep-frying fat with a max of 140°F for some minutes before start up
• Control the oil temperature using an external thermometer
• The deep-frying quantities: the ratio of food to deep-frying oil or fat should not exceed 1:10
• Separate deep-fryers should be used for fish, potato products and finally meat, chicken and vegetables
• Wet food products should be dried frozen food products should be defrosted and dried
• Avoid salt and other spices before deep-frying Shake off any crumbs from food products that have been coated in breadcrumbs
• All fire extinguishers must be check every  year for suitability of use

• Ideally the temperature should lie between 300°F –350°F, and preferably not exceed 360°F
• The deep-frying temperature should be continually controlled using an external thermometer
• Avoid adding salts and other spices to the deep fryer
• All control checks and changing of the deep-frying oils/fats must be strictly documented

• The fat should be allowed to drip off while still warm
• During long breaks in deep-frying the temperature should be reduced, during short breaks the deep-frying temperature should be maintained.
• During breaks the deep-fryer should be covered The deep-frying oil or fat quantities should be supplemented
• The deep-frying oil or fat should be filtered to remove any remaining food rests The deep-fryer should be thoroughly cleaned
• Replace the deep-frying oil or fat before total degradation occurs
• Unused deep-fryers should be emptied and cleaned carefully