Mediterranean diet
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HOW TO IMPROVE THE OIL IN YOUR DEEP FRYER IN FOOD
  • DRAIN WELL ALL FOODS: POTATOES, FISH, ETC.
  • ADD SALT AFTER FRYING

IN THE DEEP FRYER

  • DO NOT SUBMIT THE OIL TO BRUSQUE CHANGES IN TEMPERATURE
  • WHEN NOT FRYING, LOWER THE THERMOSTAT AS IT IS PREFERIBLE TO HAVE THE TEMPERATURE AT A MINIMUM THAN TO SWITCH ON AND OFF CONSTANTLY.
  • A FRYING TIME OF 25-30 IS SUFFICIENT FOR THE POLAR FRACTION TO REACH AND EXCEED 25% (NEW OIL HAS A POLAR FRACTION OF 1% AND IS CONSIDERED DEGRADED WHEN IT EXCEEDS 25%).
  • THE MORE FREQUENTLY OIL IS ADDED TO FILL UP, THE SLOWER THE DEGRADATION.

POSSIBLE SOLUTIONS

  • IT IS POSSIBLE TO DETECT THE PROXIMITY OF OIL USING ITS SATURATION POINT, OBSERVE TO DETECT SMOKE AT 150-180 DEGREES, A DARKENING IN THE COLOUR OF THE OIL OR AN INCREASE IN VISCOSITY.
  • REGULAR CLEANING OF ALL SURFACES IN CONTACT WITH THE OIL BUT WITHOUT USING ABRASIVE DETERGENTS.