Page 30 - O Bunge Oils Resource Guide

TROUBLEShOOTiNG problems and possible Causes
ExCESSiVELY DARk OiL
problem: Oil takes on “tar-like” appearance.
Causes: 1 . Overheating the shortening (check thermostat) .
2 . Poor filtration practices that allow crumb build up . 3 . The shortening is breaking down due to initial poor
quality or abuse .
4 . Hot spots in the heating system (uneven temperature in fryer) . 5 . Soaps from the cleaning operation entering the
shortening system .
6 . Low frying volume and low turnover .
SmOkiNG OiL
problem: Smoke visibly coming off shortening.
Causes: 1 . Temperature of shortening is too high (check thermostat) . 2 . Poor filtration practices that allow crumb build-up .
3 . The shortening is breaking down due to initial poor
quality or abuse .
4 . Hot spots in the heating system .
5 . Soaps from the cleaning operation entered the
shortening system .
6 . Drip-back from the exhaust system . 7 . Shortening has exceeded its frylife . 8 . Low frying volume and low turnover .
SUmmARY
Each operator should strive to maintain the shortening so it will be:
1 . LIGHT IN COLOR .
2 . FREE OF BURNT PARTICLES
3 . BLAND IN ODOR AND FLAVOR .
4 . FREE FROM SMOKE AND FOAM .
REmEmBER... do not discard shortening until you view a noticeable difference in the quality of your fried food . Darkening shortening does not necessarily mean the shortening is beyond its frylife.
29