Deep Fryer - Reusing Oil

You do not have to change the oil after each use. Oil can be re-used until it gets dark or there is visible debris (such as batter or bits of food) in it.

Oil should be discarded if you notice:

• Extreme smoking at normal frying temperatures
• Very darkened oil
• Rancid smelling oil
• Excessive foaming around food being fried

How Many Uses

There is not an exact amount of times you can reuse oil in a deep fryer. On average, oil can be reused about 5-6 times before discarding.

Many factors will affect the number of times the oil can be reused:

• The Type of Batter or Coating

- Battered foods like onion rings or bare foods like french fries will leave behind very little debris after they're done frying.

- Breaded foods will leave crumbs that fall off when the food is added to the oil.

- Foods covered in flour will leave a lot of particles in the oil.

• Type of Food Being Fried

The type of food being fried can affect the number of times you can reuse the oil.

• If the food is battered, the food inside doesn't come into direct contact with the oil and would not be a large factor
• if the food is fried bare, the type of food can affect the overall quality of the oil

- Vegetables tend have little effect on the oil.

- Fatty meats like chicken wings or bacon will contribute fat as they cook. This fat can then mix with the fryer oil, causing it to break down faster.

How to Clean and Store the Oil

• Unplug the unit and allow the oil to cool completely
• use a skimmer to skim off any large pieces of debris in the oil
• Strain cooled used oil through a cheese cloth, fine mesh strainer, or paper towel lined strainer into its original container
• If you were cooking multiple batches or floured foods, you may find a large layer of dirty, flour-filled oil at the bottom of the pot. If this is the case you would want to stop pouring before you reach the bottom of the pot and discard this oil separately.
• Make sure that the container is sealed tightly, and store the oil in a cool, dry place.

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