The life of the frying oil can be indefinitely prolonged by filtering the fat twice every day (or at the end of every shift) and then adding 10% new oil which is enough to rejuvenate the original oil. (If less than 10% of the oil was absorbed by the fried products, dip out enough to permit the addition of the 10% new oil. The oil removed can be used on the griddle or for other cooking needs.) For example, for a 35 lb. fryer, 3.5 lbs. of fresh oil must be added. With this method, high annual savings in fat costs can be realized.

• What's on your menu?
• How much frying will you be doing?
• Are your fried foods fresh battered or frozen?
• How large are your portions?
• How many customers will you be serving at peak times?
• What percentage of your customers will order fried food?
• During peak times, how many pounds of product will you be frying in an hour?
• How much kitchen space do you have available?

Fryer productivity is usually measured by pounds of product per hour. Generally, a fryer that will handle a minimum of 80 pounds of French fries per hour is sufficient. In smaller, less demanding environments, a 65 lb. fryer may be sufficient.

If you fry breaded, watery or battered products in large quantities, you will need to filter more often. Remember to rinse well. Soap residue is the number one enemy of cooking fat as it accelerates cooking fat breakdown.

Globe Equipment recommends the use of Vulcan and Pitco Fryers.