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FrymateTM   Filters     ~     The most competitive Oil Management Filter in the market today that will give you a 300% ROI !!!!

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FACTS ABOUT OILS

     PROBLEM                              CAUSE                                                                          SOLUTION

 Oil Foaming              Excess starch in oil from chip or batter                Wash and soak chips for at least 1 hour and drain well before frying.

                                                Frying at too high a temperature                          Check accuracy of thermostat.  Reduce temperature during slack periods.

                                                                                                                             Fry at recommended temperatures.

                                                High moisture content of food                              Thaw and drain food properly.

                                                Overloading of fryer                                              Maintain oil to food ratio of about 6:1.

                                                Soap or detergent behind after cleaning              Wash and dry the fryer thoroughly.

                                                Breakdown of oil                                                   Replenish oil daily to replace contents about every 4 – 5 days.

  
High Oil Consumption           

                                                Frying temperature too low                                   Fry at 182 – 188 degrees C or at recommended temperature for

                                                                                                                              minimum oil consumption.

                                                Food not drained off properly                                Drain well before wrapping or serving food.

                                                Too heavy coating on food products                     Reduce batter thickness.  Reduce crumbling thickness.

                                                Using low quality oil                                              Choose a better quality of oil.

 
Oil Darkening           Frying at too high temperature                              Check accuracy of thermostat.  Reduce temperatures during slack

                                                                                                                              periods.  Re-melt and reheat slowly.

                                                Crumbs burning in vat                                           Keep vat well skimmed.  Strain off regularly.

                                                Insufficient oil turnover                                          Replenish oil daily to replace contents about every 4 – 5days.

                                                Salty food                                                              Salt food AFTER frying, not BEFORE.

                                                High sugar content of foods                                  End of season potatoes are usually high in sugar, resulting in

                                                                                                                              dark chips and oil.

                                                Contamination by other chemicals                       Check packaging on food products for chemicals, e.g., MSG,

                                                                                                                              salt, preservatives, etc.

 

Greasy Food             Frying temperatures too low                                  Fry at recommended temperature.

                                                Use a low melting point                                        The lower the melting point, the more efficient the drain off.

                                                Excess breading or batter                                     Use minimum amount of breading or batter.

                                                High moisture content of foods                             Thaw and drain foods properly.

                                                Inadequate preparation of food                             Be sure that foods are “cured” correctly (particularly potatoes).

 
 
Oil Breakdown        Insufficient oil turnover                                          Replenish oil daily to replace contents about every 4 – 5 days.

                                                Overheating of oil                                                 Check accuracy of thermostat.  Reduce temperatures during slack

                                                                                                                              periods.  Re-melt and reheat slowly.

                                               Crumbs burning in vat causing                              Keep vats well skimmed.  Strain off regularly.

                                                carbon suspension                                 

                                                Oil in contact with copper or brass                       Do not use copper or brass utensils.  Make sure no copper or

                                                                                                                             Brass comes in contact with oil.

                                                High moisture content of food                              Thaw and drain food properly before frying.

                                                Overloading of fryer                                              Maintain an oil to food ratio of about 6:1.

                                                Condensation “Drip Back”                                    Keep your flue clean.

                                                Some potatoes chip bleaching agents                 Check bleaching agents used.

                                                Using poor quality oil                                            Select good quality oil.  Cheap is false economy.
 
 

Oil Spattering            Excess liquid getting into oil                                 Drain chips well.  Roll fish or other food in flour before dipping into

                                                                                                                               batter.  Don’t use wet tongs or basket.  Check overhead hood for

                                                                                                                               moisture condensation.


 
Smoking                        Frying at too high temperature                              Check accuracy of thermostat.  Reduce temperatures during

                                                                                                                               slack periods.  Re-melt and re-heat slowly.

                                                High moisture content of food                                Thaw and drain food properly.

                                                Insufficient oil turnover                                           Replenish oil to replace contents about every 4 – 5days.

                                                Crumbs burning in vat                                            Keep vats well skimmed.  Strain off regularly.

                                                Use of unrefined oils                                               Use refined oil with a high smoke point.Type your paragraph here.