Check list for deep-frying

Posted by Jennifer Amrhein on

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
During deep-frying
  • 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
After deep-frying
  • 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

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