Whilst many have now adopted technology to test their cooking oil, still a significant number of restaurants and food service providers don’t have a suitable system in place for when to change the oil in their fryers. Generally, restaurants fall into one of 2 categories; either they are changing their oil too frequently, or in some cases not often enough. Both cases create serious issues for the affected company, issues which ironically, are very easily rectified.
Without a system in place, there is no way you can guarantee you are being economical in terms of oil consumption. If you change your oil on a particular day of the week for insurance, or even just sporadically as and when you remember / see fit, you are likely not being as economical with your oil as you could be. In this case, you would certainly benefit from employing a system to optimise frying oil usage.
Often companies simply change cooking oil based on mundane things like the colour of the oil, which is by no means an effective indicator of the stage the oil is at. A change in colour could be caused by something like colouring in the food, which then has no bearing on the oil still being usable. In which case, you may find you losing money, and again would benefit massively by optimising your oil usage. In some extreme cases, we have found companies save as much as 20% on oil consumption, simply by testing it on a regular basis. This soon adds up, especially when you think about this expenditure over the space of a year.
Many food service companies aren’t changing thier oil regularly enough
“But what if I discover I’m not changing my oil enough?” I hear you say. Well here you have an even bigger incentive to test your oil regularly. Using oil which is past the curve has potential to create a number of major issues. Firstly, you run the risk of producing a poor standard of fried food. With overused oil the fried shell is less crisp and the food absorbs much more oil than usual. The batter can become saturated with oil, giving you a greasy end product. This can then leave a bitter, unpleasant taste and very greasy due to a higher content of saturated fats.
Secondly, as the oil continues to age, the product produced is can become hard, oily and there is an added risk with using such aged oil, as this can also cause problems with the inner food (for example chicken, potato) not actually cooking properly. This, of course, could lead to a whole new list of problems for any company serving food, and can then cause problems from a food safety point of view.
This video shows just how simple it is to test you cooking oil
Thirdly and perhaps most importantly, you won’t produce a consistent level of product quality. Ever wondered how multinational fast-food companies able to supply such consistent, fried products across the world? The answer is regular cooking oil testing.
In this situation, yes ok, you may not necessarily save money in the short term; but when you consider the long-term reputation of your restaurant or restaurant chain, you absolutely will be protecting your brand’s image. Producing a consistent, quality fried product, supports restaurants in their ongoing pursuit of being seen as a trusted, reputable and sustainable food brand.
Like some more info?
For more information on the cooking oil quality management or any of our products please visit our website www.testo.co.uk or give us a a call on +44 1420 544433 and we’ll be happy to help