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Took me 4 years to figure out my fryer oil rotation was backwards
I used to just top off my fryer oil from a fresh jug whenever it looked low. Did that for almost 4 years at my diner in Pittsburgh. Last month I had a health inspector explain that I was basically mixing old burned oil with new oil every time. She told me I should be filtering daily and doing a full dump and scrub every 3 days instead. Now my fries don't taste like week old grease and I'm not going through 25 gallons a week anymore. Has anyone else been doing it wrong this long or am I just slow?
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aaron7081mo ago
Yo I literally just read a food science blog that talked about this exact thing! They said the chemical breakdown happens way faster when you keep mixing old and new oil because the degraded particles speed up the breakdown of the fresh stuff. Something about polymerization or whatever. I had no idea either til I started working at a place that was super strict about their oil schedule. Its wild how much diff it makes for the food quality.
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