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Working in a restaurant? Then these articles are probably perfect for you! From server issues to recipes for the cook, these are some of our favorite In The Restaurant finds.

New Payment Technology: What You Need To Know

New Payment Technology: What You Need To Know

Recent data, compiled by Statista, estimates there were more than 153,000 quick service restaurant franchise establishments actively operating in the United States in 2013. In an era of such steep competition, serving great food isn’t enough to attract or retain customers. To build customer loyalty and consistent purchase patterns, food service businesses must cater to the entire customer experience, including accommodating the latest payment technology. Here’s a look at recent evolutions in payment technology, and how they’re changing the way customers want to be served by restaurants.

Mobile payment options at the point of sale. An estimated 58 percent of the American population now has a smartphone, and the masses are quickly becoming accustomed to on-demand, nearly instant results. By plugging a dongle (small device that a payment processor provides) into the jack of a smartphone or mobile device, for example, wait staff can quickly swipe a customer’s credit, debit, or gift card to complete a secure transaction tableside or while they wait in line to pick up an order.

Self-serve mobile payment. Mobile devices empower consumers to “self-serve” in a way that meets their needs at any given time and in any context. Their expectations of the same type of control are seeping into their restaurant experience too. Data compiled by Statista reveals that 43 percent of consumers’ ages 18 to 34 have used a smartphone to pay for a meal. Thanks to advances in near field communications (NFC) technology, the idea of waiting in a checkout line, or even interacting with a person at the cash register to pay, will soon be extinct. For example, Subway recently introduced its Softcard app, which uses NFC technology to allow Subway customers to “tap” their mobile device in the restaurant to complete payment while they wait for their sandwich to be prepared. To incentivize use, Subway is offering consumers a small discount on their purchase when they use the app to pay, and soon, plans to incorporate its rewards program into the app for easy redemption.

Apple Pay. It’s only been a month since Apple Pay was announced to the public, but thanks to partnerships with leading restaurant brands (including Subway and McDonald’s), it’s likely to impact the food service industry and consumer expectations of the payment technology restaurants use. Unlike mobile wallets of the past (like Google Wallet), Apple Pay combines partnerships with credit card issuers, financial institutions, retailers and restaurant brands in tandem with NFC-enabled communication to provide enhanced data security. Sensitive credit card data isn’t transmitted or stored on a consumer’s mobile device, the restaurant’s servers, or Apple’s. Consumers complete purchases on Apple Pay (set to release in late October) by holding the device near an NFC-enabled card reader, and using their fingertip to authenticate.

Branded apps. A 2013 study conducted by The National Restaurant Association revealed that 46 percent of consumers surveyed say they would use a restaurant’s app to place an order and pay, if the option was available to them. Thanks to food service industry leaders like Starbucks, which reports that 14 percent of its transactions now take place with its mobile app, consumers are increasingly familiar with using branded apps to order, redeem and earn rewards, and pay directly from a mobile device while in a restaurant.

The key to branded app success? Convenience. With Starbucks app, for example, consumers can manage and replenish available funds from a smartphone, and using a bar code, baristas scan the device to accept payments at the point of sale. The company recently added the ability to tip hours after the transaction and to “shake” the app to quickly find the card the customer wants to use for payment.

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Cleaning Behind Heavy-Duty Restaurant Equipment

Cleaning Behind Heavy Duty Restaurant Equipment

I’ve watched too many TV shows on restaurants that fail to clean under their heavy duty equipment, that it seemed fitting to write a post on exactly how easy it is to clean in a place that may seem hard to reach. Not only is it absolutely disgusting to ignore cleaning underneath and behind kitchen equipment, it violates health laws. Working with our friends from Dormont, here’s a list of how to move that heavy equipment out of the way for easy cleaning.

Moving Equipment for Cleaning

  1. Before moving anything, make sure the equipment is powered off.
  2. Your equipment should have casters or Stoveshoes, either of which will easily help move the equipment away from the wall. Stop the equipment when the cables (electric, gas, etc.) become taut.
  3. Reach behind the equipment and unplug the electricity cord.
  4. You’ll also want to shut off the gas supply at this point. The valve can be found on the main gas line. The valve needs to be turned to the off position.
  5. To disconnect the gas line, pull back the sleeve of the quick-disconnect coupling (on Dormont lines). Take care with the coupling and electrical cord, as dropping it on the floor could cause damage to these parts.
  6. Detach the restraining cable – the cable that prevents the equipment from rolling or being pulled too far away from the wall.
  7. At this point the equipment should be disconnected from the wall and can easily be moved out of the way, which makes cleaning a bit easier. Don’t forget about the wall while cleaning – it needs to get scrubbed too.
  8. When cleaning, make sure that no cleaners or detergents get into the electrical outlet, gas line (coupler), or the quick-disconnect coupling.

Reattaching Equipment After Cleaning

  1. Make sure none of the lines you are reattaching are kinked. If they are, simply untwist them.
  2. Reattach the restraining cable.
  3. Reattach the quick-disconnect coupling by inserting the plug end into the coupler.
  4. Turn the gas valve back to on.
  5. Re-plugin the electrical cord.
  6. Carefully push the equipment back into place, making sure one of the cords get twisted up and they aren’t being run over by the equipment.
  7. Light the pilot, if need be, and turn the equipment back on.
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6 Tips on Boosting Your Restaurants Most Profitable Items on the Menu

6 Tips on Boosting Your Restaurants Most Profitable Items on the Menu

Profit margins are notoriously slim in the restaurant world, but boosting the volume of drinks and desserts you sell can be one of the simplest ways to generate more profit from every customer served. Here are six simple ways to sell more of the items that stand to put the most cash back into your restaurant.

1. Package your meals appropriately.

Offering some meals in a prix fixe format can be a symbiotic tactic you can leverage to sell your most profitable items in a way that feels like a value to the customer. Additionally, custom menus encourage diners to try profitable items that they love, but wouldn’t typically consider without the “package” deal, including a specialty cocktail, dessert or dessert wine.

2. Redesign your menu.

Effective menu design is an art and science; the images and layout you use to “tell a story” while guiding the diner’s eye where you most want it to go is a key piece to selling more of the items you want. Because the upper right corner of the menu is generally where the eye travels first, your most profitable items should be featured there. If you can avoid indicating prices (or at best, can minimize the level of attention they get on the menu), you also stand the best chance of convincing customers based on imagery and language, versus price alone.

3. Tweak your language.

Revamping the language you use to relevantly appeal to your customer’s motivations, needs, and desires can have a significant impact on your ability to sell profitable items. In fact, Brian Wansink, professor and director of the Cornell Food and Brand Lab at Cornell University estimates that using descriptive terms on your menu can boost sales by as much as 27 percent. Likewise, training wait staff to approach profitable items as a sales-oriented conversation versus a closed-ended question (“Do you want to hear our specials?”) can change the outcome of the order, too.

4. Give a complimentary “introducer.”

Boosting your profits by offering free food may seem counter-intuitive, but when you offer complimentary items like freshly baked bread, chips, or olives, they ideally make people want to order something even more profitable as an accompaniment. You establish a “win-win,” e.g. tasty basket of chips and salsa presented alongside your mouth-watering margarita menu can act as a natural food pairing.

5. Make the customer feel valued.

Free food on the table doesn’t just appease a hungry customer, it can make them willing to order at a certain threshold at your restaurant in exchange for your generosity — especially if the “freebie” is perceived as high quality. In a Freakonomics podcast about free appetizers, Cornell University professor Michael Lynn supported that theory, stating that “by giving away free items you’re increasing the appeal of what you have to offer to the public.”

6. Create a feeling of celebration.

Wansink also explains in the Freakonomics podcast that diners have different mental scripts based on the dining occasion, and will typically “perform” appropriate to that script and corresponding “consumption norms.” For example, because desserts and drinks typically accompany special occasions and celebrations, a diner who may not typically order dessert may do just that when the meal is for a special occasion, simply due to social norms. You can boost the likelihood that diners consider your profitable drinks and desserts by leveraging celebrations to your advantage. Train servers to ask if a special occasion brings diners in, and suggestively sell based on that response. (For example, a recently engaged couple will likely respond to champagne, while a couple who just found out they’re having a baby girl will likely respond to the opportunity to indulge in cake with pink icing.) In addition, you can create a lively and celebratory atmosphere supported by appropriate music, scents and sounds that generally make diners feel like they want to stay longer for dessert and drinks.

There may be limits to the prices you can negotiate with your suppliers, or the price you can command for various items from customers without hurting demand, but there are many small yet mighty tactics restaurant owners can leverage to drive profitable drink and dessert sales. With the collective impact of these small changes, you can have a significant impact on your bottom line, and the brand image you form for your restaurant in the customer’s mind.

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Who Uses Soap On Cast Iron?

Who Uses Soap On Cast Iron?

In the residential kitchen, we’re all quite aware of the 3 forbidden rules when it comes to cast iron:

  1. Never, ever use soap!
  2. Never, ever soak it in water!
  3. Never, ever let water rest on it after being cleaned!

Depending on who you talk to, and how big their love for cast iron is, there could definitely be some rules added to this list – never use metal utensils, throw out rusted pans (this one hurts my heart a little bit), always season new pans, etc.  However, whether it be a frying pan, oven to table ware, or griddles, almost all of these rules are different when it comes to using cast iron in a restaurant.

Restaurant Use of Cast Iron

If you scour the web for help with taking care of cast iron in a restaurant, resources are very limited, and almost all of the information you find is for home cooks.  However, all of these forbidden rules aren’t the same in the commercial kitchen, because there are health code regulations that don’t allow for a pan to be simply wiped clean and re-used.

If you’re one of those home cooks, prepare to be blown away by what we’re about to tell you.

Wiping a pan clean or using salt to scrub the left-over bits away is not the way to properly clean cast iron after being used in a restaurant.  In fact, as far as the health inspector is concerned, the same holds true for cast iron as with any other pan: it has to be ran through a 3-sink basin with detergent/rinse/sanitizer in order to be properly cleaned for re-use.  As in most commercial kitchens, the detergent that is required to be used is specifically for what’s being cleaned; e.g. pots and pans has their own detergent, just as flatware has a particular pre-rinse formula.  If you think about it, it makes sense to clean cast iron like this, to ensure the seasoning of the pan doesn’t turn rancid – risky and scary.

So, want to know how restaurants get away with not following all of those forbidden cast iron rules?  They use those pans so many more times than that same pan would ever be used in the residential kitchen and they’re stored in a very hot environment, which basically helps them season themselves.

Now, that’s not to say that in the commercial kitchen other rules aren’t followed to help maintain a nice seasoning, which includes doing the first initial seasoning and wiping the pan down with vegetable oil or lard before storing (which a lot of residential users do as well).

With that said, because there is health code obstacles in the way of using cast iron in the food service industry, many cooks have started using hi-carbon or black steel pans to get a close substitute without having to worry about violating health code.

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The Cost of Cash Only

The Cost of Cash Only Sticking to a “cash only” system may seem like the simplest way to run your business and ensure consistent cash flow, but when you don’t offer customers the opportunity to use other forms of payment, including credit and debit cards, you miss significant opportunities to build your business. Here’s a look at the cost of operating a “cash only” food service operation, and why opening your mind to additional forms of payment can lead to more revenue and profitability.

Your customers spend less when they pay with cash

You may not like the idea of payment processing fees that are required in order to accept debit or credit cards, but such costs are minimal compared to the potential improvement in your average order sizes. As cognitive scientist Art Markman, Ph.D., explains in a Psychology Today article, people tend to be less price-sensitive when they pay with credit, compared to parting with tangible cash. He also cites a study specifically conducted for the restaurant industry indicating that when customers see a major credit card logo when paying for their order, they tip more than they would in the absence of a card logo.

You’ll lose most of your potential audience

Javelin Strategy & Research estimates that just 23 percent of transactions will involve cash by the year 2017; The Huffington Post reports that 81 percent of money spent in full-service restaurants is now done by way of credit, debit or prepaid card. In response to customer demand around payment options, it’s estimated that 92 percent of restaurants now accept credit cards. Operating with a “cash is king” mentality presents a barrier to reaching the majority of your potential market and is an inherent competitive disadvantage in the eyes of the customer — despite your best efforts to provide exceptional service, food and prices.

It’s not as tough to accept credit as you think

If the perceived cost of accepting credit and debit cards is the reason you’ve maintained a “cash only” position, many options tailored to suit the needs of small businesses and startups now exist in the payment processing space. Accepting credit cards no longer requires bulky equipment or long-term contracts. In fact, accepting credit cards may allow you to transition to a less cumbersome point-of-sale alternative than you currently use for cash, such as a “dongle” — a small device that plugs into the jack of a smartphone or tablet. Though merchants who accept credit cards do incur payment processing fees ranging anywhere between 0.95 percent to more than 2 percent per credit card transaction, those rates are significantly less costly than the lost opportunity a cash only model presents. If you’re truly concerned about your ability to absorb the costs of accepting credit cards, you can also mandate policies around minimum purchases required to pay with a credit or debit card, and/or raising menu prices slightly to make up for the additional processing costs.

You take on unnecessary operational burdens and risk

A cash-only model may seem like the easiest way to handle income, but it presents operational inefficiencies with inherent costs, including the time and fuel expenses associated with driving to the bank to make manual deposits, the risk of human error in giving customers the wrong amount of change for a purchase, and possible theft. Many payment processors now deliver electronic payment for credit card purchases directly to the merchant’s bank account in as little as 24 hours.

You can’t give customers convenience

When you only accept cash, transaction processing tends to be longer, adding to wait times, and inconveniencing customers to the point that they may choose your competitor out of convenience. Additionally, there’s a cost associated with that customer who places an order, only to discover that he or she can’t pay for the order once it’s ready because he or she didn’t realize you’re a cash only restaurant.

Cash is no longer king in the collective consumer mind, even for small purchases like coffee and snacks. Though accepting credit and debit cards does present a cost you may not bear with a cash-only business, the fees are minimal compared to the lost opportunity you face today, and will continue to battle, as cash becomes a less and less popular form of payment over the next few years.

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Kitchen Tricks: How to Cut Iceberg Lettuce [Video]

Iceberg lettuce is a salad staple and whether you’re prepping large salads for a buffet or just trying to get the kids to start eating vegetables, there’s a good chance you’ll find yourself cutting a lot of it. Use this trick to save yourself some time in the process!

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Transcript:

Hi, I’m Chris Tavano for Tundra Restaurant Supply, and in today’s episode, I’m going to show you how to cut through Iceberg Lettuce in a much more efficient manner. Here’s the old fashioned traditional way we would just cut through a head of Iceberg Lettuce. Probably cut in half of some sort, split the halves, try to identify where the core’s at. That way we can rip out this core whether you cut it out or you rip it out with your hand. There’s obviously a lot of manual work right here. Then you can finally start cutting your lettuce for your salad.

However, I’ll show you a quick and easy step to get that core out of this Iceberg head. See the core right there? Slides it right out. Now you can start chopping away on your lettuce. I’m Chris Tavano for Tundra Restaurant Supply. Here’s to a better mise en place!

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What’s in the Water?

What’s in the Water?

We are lucky here in the United States: our drinking water is some of the cleanest and safest in the world.

However, water quality isn’t something that should be graded on a curve. Despite having better tap water than most, our water supply isn’t perfect. Far from it.

According to the U.S. Environmental Protection Agency, which sets drinking water standards, regulators are constantly on the lookout for the following contaminants:

  • Microorganisms: e.g. human and animal fecal matter
  • Disinfectants: e.g. chlorine
  • Inorganic chemicals: e.g. lead, nitrates, arsenic
  • Organic chemicals: e.g. benzene, dioxin, polychlorinated biphenyls (PCBs)
  • Radionuclides: e.g. uranium

Most of the time, concentrations of these contaminants are small enough to be harmless, and regulatory compliance among utilities and municipalities is quite high. Which is encouraging. But …

Research from the nonprofit Environmental Working Group nonetheless paints an unflattering portrait—that’s putting it mildly—of our nation’s water supply. The most unsettling aspect of their analysis? Most of the 300+ chemicals detected in our drinking water are unregulated, which means that public health officials have not set safety standards for them.

Some of these unregulated chemicals include:

  • Perchlorate, a rocket fuel ingredient known to be harmful to the thyroid gland
  • MTBE, a gasoline additive associated with liver and kidney damage and nervous system
  • Di-n-butylphthalate, a chemical from a group of industrial plasticizers linked to birth defects

Yikes.

A study commissioned by Everpure, a maker of water filtration systems for the food service industry, found that U.S. consumers care deeply about water quality.

Over 65 percent of consumers said that restaurants that filter their water are likely to have better quality food and beverages, and 74 percent said it is somewhat to extremely important for restaurants to filter their drinking water.

A Gallup poll had similar results, reporting that Americans rank water pollution as the number one environmental concern facing the country, with 84 percent saying they worried a “great deal” or a “fair amount” about pollution of drinking water.

Despite these widespread worries, progress still seems slow. For whatever reason, legislators don’t seem as interested in water quality as the rest of us, their constituents. But no one can argue that we’ve come a long way since the summer of 1969, when the Cuyahoga River caught fire and spurred the passage of the Clean Water Act.

Today, we don’t have the image of a burning river to get our attention. Our challenges are, in some ways, more difficult because they’re harder to see and easier to ignore.

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Spotlight: Tundra Restaurant Design Services

Spotlight: Tundra Restaurant Design Services

Did you know Tundra provides a full menu of restaurant design and renovation services?

It’s true! Led by seasoned designers Jeff B. Katz and Bob E. McLaren, our team has over 70 years of combined experience and a gorgeous and diverse portfolio to show for it. (As a matter of fact, Jeff literally wrote the book on restaurant design.)

Working with your architect and interior designer, Tundra can design your restaurant—front and back of the house—with a perfect blend of form and function.

Our Restaurant Design Process

Whether you are planning a quaint neighborhood bistro or an expansive hotel dining room, every design project rests on the principles of clear communication, close attention to detail, and a spirit of collaboration.

In the initial discovery process, we work with our clients to assemble a clearly written document outlining demographic data, key objectives they want to deliver, the menu they want to showcase, and the facility they want to bring it altogether in. This document guides the design process and ensures that key concepts are integrated and goals met.

Next, in the development stage, our designers complete their comprehensive design program based on your operational plan. This can be used by all members of your design team and helps to define the required spaces, relationships, and design elements for the successful construction and operation of your restaurant.

Lastly, in the delivery stage, we address any unexpected conditions or challenges that might arise throughout the construction process. This is where our experience in construction and our understanding of operational constraints comes in handy. We are able to resolve issues quickly and maintain forward momentum to keep the project on time and on budget.

Looking for a Restaurant Design Quote?

Tell us about your design needs and overall objectives and we’ll get right to work! Our proposals are known for being detailed, accurate and thorough, accounting for taxes and freight.

And since our design team has direct access to the Tundra inventory, as well as long-standing relationships in the industry, we are able to prepare very competitive bids—without sacrificing quality.

To get started, call 888-388-6372, then press 3, or submit a design-quote request online. We’re excited to learn more about your restaurant’s objectives, and offer you a custom quote that matches your goals, concepts and operational needs.

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Fryer Safety Checklist

Fryer Safety Checklist

Fortunately, most modern fryers are simple and easy to use. But whenever you add 400°F oil to the mix, extreme caution is essential. What follows is a list of things to consider (please see our disclaimer at the end) if your commercial kitchen prepares deep-fried food.

Non-Slip Footwear

Slip- and Grease-Resistant Floor Mats

Personal Safety Equipment

Ladders and Footstools

Kitchen Layout and Storage

  • Set up work areas to reduce the need for reaching and climbing near exposed oil. Store frequently used items on accessible shelves away from fryers.
  • Keep fryer area free of clutter, electrical cords, etc.
  • Lay out kitchen without tight or blind corners to avoid collisions; provide enough work space to avoid collisions near fryer.

Education and Training

  • Fryer training: develop strict staff training/mentoring procedures to ensure safe operation and maintenance of your fryers.
  • First aid training: first aid is the best way to minimize the damage caused by a fryer-related burns and carbon monoxide exposure. Ensure there is at least one first-aid trained staff member on duty at all times.
  • Carbon monoxide poisoning awareness: educate staff about the specific procedures needed to prevent and respond to the symptoms of CO poisoning.

Quality Equipment and Oil

Safe Cleaning and Grease Transport

  • Clean fryers in the morning, when fryer oils have cooled.
  • Establish clear safety procedures for the transport of used fryer oil.

Note: this fryer safety checklist is NOT exhaustive. Be sure to understand and comply with all relevant occupational safety regulations, and read our Terms of Use before acting on any of the recommendations listed here.

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A Lesson in Cooking Oil

A Lesson in Cooking Oil

Ancient artifacts from Babylonia, 5,000 years old, suggest that “frying” was used as a cooking method in those times. In addition, artifacts from ancient Egypt suggest “deep frying” was popular 4,000 years ago. Considering how long frying has been part of our history, it’s surprising how little people in the cooking industry (and the public at large) actually know about how frying works, and how to extend the life of cooking oil in their fryer.

Cooking Oil

While cooking in oil is nothing new per se, it’s only in the last hundred or so years that major changes have been made. Traditionally, cooking was done in animal fat, tallow or “lard”. Near the turn of the twentieth century, people recognized that animal fat had a short shelf life and was becoming expensive. In 1903, hydrogenation was introduced as a way to improve vegetable oils. By hydrogenating the vegetable oil, the cooking temperature, melt point and shelf life were increased. However, the hydrogenation process created trans fats, which over the last several decades has been shown to pose a health risk. Today’s oil selections include “High Oleic Acid” oils (derived from canola, sunflower, or soybean), which offer many benefits, including:

  1. A healthier choice
  2. Easier to clean
  3. A pleasing flavor profile
  4. A more desired appearance and texture

Breaking Down & Extending Cooking Oil Life

To better understand methods to extend cooking oil life, let’s take a look at the chemical and physical changes that occur during the cooking process.

  • First, heat is applied to the oil to bring it to the proper frying temperature. Whether the oil is being used for cooking or not, it’s also certain that the oil will be exposed to air and light, and heat, air, and light are three of the many components that break down oil.
  • After reaching the desired temperature, a food product (protein, starch or vegetable) is added to the oil where almost immediately a “crust” begins to form on the food product via the excellent heat conduction properties of cooking oil.
  • As the heat penetrates the product, the water inside the product converts to steam and expands approximately 1,600 times in volume, creating a pressurized “steam envelope” around the product, pushing the oil away from the product.

To the operator, it appears the product is “boiling in the oil,” however, the temperature inside the product never exceeds 212⁰F  at normal atmospheric pressure.

The steam released from the product reacts with the oil in a process called hydrolysis, further breaking down the oil. If the product is over cooked, the steam envelope will collapse (no more water) and the oil will directly contact the food, overcooking the surface, and penetrating deeply into the product, leaving it both dry and greasy to the palate. Any “cracklings” that fall off the food during this process, fall to the bottom of the fryer, and further degrade the oil as those bits overcook. Also, if the fryer temperature is set to low, the oil begins to penetrate the product before the steam envelope forms, resulting in a greasy texture.

During oil’s cooking life, there are several stages from fresh (new) to fully oxidized:

  1. When new oil is nearly clear to white, it has a higher viscosity (or “thickness”) and surface tension so it resists penetrating the food. Typically, the final product is not browned enough and lacks the fried flavor profile.
  2. During “breaking in”, the viscosity and surface temperature reduce and the oil starts to become a brown color, imparting slight coloring of the food and some flavor profile.
  3. At the “optimum” stage, the product gets a good browning and optimal flavor profile from oil penetration (or absorption).
  4. The final stages to full oxidation, include degradation and runaway; the viscosity and surface tension are very low (thin versus thick) and too much oil is absorbed in the food, food color is generally too brown, and the flavor and odor are undesirable.

Optimum Cooking Stage of Oil Life

So, from the cooking process, we know that heat, water, light, air, and debris all contribute to reducing oil life. Knowing that, operators should take the following steps to stay in the optimum cooking stage of oil life:

  1. Turn the temperature down to a “ready” state (below 300⁰F) when the fryer won’t be used for long periods.
  2. Shake excess water (or ice) and debris off the product away from the fryer before frying.
  3. Keep the cover over the frying kettle when not in use to minimize exposure to air, light, water and debris.
  4. Filter frequently to remove debris (or cracklings). “Active” filtration with a powdered reagent (or impregnated pad) is far more effective. The reagent neutralizes undesirable, free fatty acids and other polar compounds that oxidize oil. With or without active filtration, filtering improves the color of the oil.
  5. Use a filtering method that minimizes exposure to air.
  6. Oil exposed to soft metals (bronze, brass, sodium, etc.) or detergents will breakdown extremely rapidly. It’s, therefore, important to insure the fryer, filtering mechanism, and accessories do not use brass or bronze.
  7. Avoid exposure to sodium (or salt) by seasoning fried products away from the fryer, never over the oil.
  8. If soap must be used to clean the frying kettle, ensure the fryer is properly neutralized, rinsed, and dried before refilling with oil.

While extending the life of cooking oil saves money and time, more importantly, it also makes the finished product look and taste better.

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