Page 28 - O Bunge Oils Resource Guide

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TROUBLEShOOTiNG problems and possible Causes
GREASY FOOD
problem: Food is limp with greasy taste and shortening is dripping from it.
Causes: 1 . Temperature of shortening is too low (check thermostat) . 2 . Overloading the basket .
3 . Allowing food to remain in the fryer or over the fryer after it is done .
4 . Failure to allow the food to drain properly .
5 . Shortening has broken down and is foaming .
6 . Fryer temperature recovery is too slow .
7 . Shortening frylife has ended; change shortening .
iNTERiOR OF FOOD RAw
problem: Exterior of food looks done while the interior is partially raw.
Causes: 1 . Temperature of shortening is too high (check thermostat) . 2 . Size of piece of food is too large .
3 . Frying time is too short .
4 . Center of food was frozen while outside portion thawed,
prior to frying
5 . Shortening has broken down and is foaming . 6 . Fryer temperature recovery is too slow .
OBJECTiONABLE FLAVORS iN FOODS
problem: Foods have objectionable taste.
Causes: 1 . Poor filtration practices that allow crumb build-up . 2 . Low turnover of shortening .
3 . Drip-back from exhaust system .
4 . Use of poor quality shortening .
5 . Excessive shortening absorption (See Greasy Food) . 6 . Shortening has surpassed its frylife .
7 . Low frying volume and low turnover .