Page 19 - O Bunge Oils Resource Guide

ChECk ThE ThERmOSTATS FREqUENTLY
Why check your thermostats? Overheating is one of the major causes of decreased frylife . Frying shortenings decompose when exposed to air at high temperatures . The shortening becomes darker in color, develops off-flavors, and begins to smoke excessively .
Heat, although a necessary part of any frying operation, is detrimental to the frylife of the shortening . The higher the temperature of the fryer, the faster breakdown will occur, particularly during slack periods when no frying is being done . Reducing the temperature of the shortening to 150°F to 200°F during slack periods will improve profits in the form of increased shortening frylife and energy savings . Frying at too low a temperature will produce undercooked foods or greasy, unappealing foods .
ThE pROCEDURE
Thermostats may become inaccurate due to heat, polymer film, age or abuse . Each fryer should be examined daily to check the accuracy of the thermostat and/or thermom- eters . You should use a metal dial-type or electronic thermometer whose accuracy is verified at regular intervals . Glass, mercury- filled thermometers have a high degree of accuracy and reliability, but due to the dangers of breakage, should not be used.
To determine the mean temperature of the thermostat, follow these four steps.
1. Set the thermostat carefully at the normal frying temperature .
2. Record the temperature to which the shortening rises after the heat has cut off . The rise is usually 5°F to 15°F higher than the thermostat setting .
3. Record the temperature at which the heat comes back on .
4. Add the low temperature and the high temperature and divide by two to obtain the mean temperature .
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