Page 29 - O Bunge Oils Resource Guide

TROUBLEShOOTiNG problems and possible Causes
OiL FOAmS ExCESSiVELY
problem: Alayeroffineyellowbubblesbuildsuponthesurface of the shortening.
Causes: 1 . Temperature of shortening is too high (check thermostat) . 2 . Failure to reduce heat in slack periods .
3 . Hot spots in the heating system .
4 . Poor quality shortening initially or through abuse .
5 . Soap and/or gum formation not removed entirely during the cleaning operation .
6 . Excessive filtration through filter aid . 7 . Low frying volume and low turnover .
OBJECTiONABLE ODOR OR FLAVOR OF ShORTENiNG
problem: Fryer odor is unappealing and the shortening has an off flavor.
Causes: 1 . Poor filtration practices that allow crumb build-up . 2 . Drip-back from the exhaust system .
3 . The shortening has broken down due to initial poor quality or abuse .
4 . Poor quality of food being fried .
FOODS DO NOT BROwN pROpERLY
problem: Food is not cooked or browned in the usual amount of time.
Causes: 1 . Temperature of shortening is too low (check thermostat) . 2 . Overloading the fry basket .
3 . Fryer temperature recovery is too slow .
4 . Excessive foam build-up as shortening is breaking down . 5 . Short frying time .
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