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Fryer Oil Filtering & Frypowder
What causes fryer oil degradation?
High sediment foods: blooming onions, freshly battered foods, high flour content breadings, etc.
High water content foods: fish, french fries, frozen foods.
Excessively high cooking temperatures.
Poor design of fryer heating element.
Over exposure to air during filtration and other times.
Dirty pots - carbonized (burnt) food stuck to fryer walls and tubes.
No fryer filtering system.
Methods of Filtration
Filtering oil helps reduce the debris in the oil, which in turn, gives you a better quality food and allows the oil to last longer. Debris or food sediment in the oil causes the build up of unhealthy substances such as carbon and gum deposits. We carry a variety of options for filtering.
Portable Filters
Pro: Ideal solution to your filtering needs. Fast and efficient. Able to use with multiple fryers. Con: Require storage space and there is a safety concern over the free return hose.
*One-way Pumping- able to take the oil from the filter unit back into the fryer
**Two-way Pumping- able to take the oil from the fryer to the filter unit and then back to the fryer
Cone Filters (China Cap) Pros: They are inexpensive and require little storage space. MirOil filter cones are reusable. Cons: Frame required and necessitates manual operation. Also can be messy and a safety concern.
Filter Paper and Pads Pros: They have a large surface area, are easy to install, capable of lifting out the sediment easily, the design generally removes most of the oil from the tank, and it provides filtration between 3 and 20 microns. Con: Messy disposal.
MirOil Filter Bags Pros: They filter quickly, are able to filter oil at multiple temperatures, can be used 1,000 times, and cost half as much as paper filters. Con: Messy disposal.
Paper Envelopes Pro: They have a large surface area and provide filtration between 3 and 20 microns. Cons: Generally more difficult to install and requires more cleaning time. Not reusable. 121106
Other Filtration Options There are two other primary methods of filtration. One is built-in filters, which come integrated into certain fryer models and cannot be used with any other model. The other option is permanent screens, which are non-disposable, but are unable to filter smaller pieces of sediment that disposable filters can.
Benefits of Using Frypowder:
Although filtering the oil daily extends the life of your oil, Frypowder extends the life of the oil significantly more. It’s as simple as one, two, three. Open the bag or container, pour the correct amount into hot oil, and wait four minutes until you add food. That’s all.
Frypowder allows you to use less oil by making the oil last longer. It works with any type of oil. It keeps the oil fresher and usable longer, as well as helps and prevents the loss of oil through absorption into food. When added every 6-8 hours the fryer is ON or twice a day, Frypowder delivers an antioxidant effect that acts like a “vitamin” therapy to prevent unhealthy breakdown reactions when you fry. MirOil suggests a boil-out be done before starting the Frypowder regiment.
Not only will you save money on oil, you’ll also save money on energy.
Frying with Frypowder enables the fryer to operate at a lower oil temperature and it even cooks the food centers hotter. A lower temperature keeps moisture in the food longer and cooks the food by heating the moisture contained in the food to cook it, unlike a higher temperature, which forces the moisture out of the food. Frypowder increases the heat delivery to the food centers by helping to prevent the formation of contaminates such as acrylamide and transfatty acids. When the oil isn’t contaminated, it cooks food faster, because the oil isn’t being absorbed into the food. Absorption of oil into food slows down the cooking process and results in a soggy, less healthy product.
Set the temperature of your fryer between 325° and 340° Fahrenheit. Frying at lower temperatures reduces the formation of acrylamide, transfatty acids and other unhealthy substances is reduced, making the food healthier and better tasting.
Freshen The Oil
In conjunction with filtering and using Frypowder is the idea of “freshening” the oil each day by taking some old oil out and adding in some new. Many people already do this by topping off the fryer each day, because some oil is lost through the food. MirOil suggests the following procedures for fryers that are ON 12-14 hours a day, are set at 340 degrees Fahrenheit or lower, and do not have heavy crumb loads:
For a 35 lb. fryer, remove 4 qts. of old oil and replenish with new oil
For a 40 lb. fryer, remove 5 qts. of old oil and replenish with new oil
For a 50 lb. fryer, remove 6 qts. of old oil and replenish with new oil
Add more or less fresh oil for larger or smaller fryers
MirOil suggests freshening your oil in the evening after you have filtered it for the last time. Freshening saves on oil because it restores oil composition. The addition of fresh oil will be all the oil you will use for the day. How great is that? Do the math. Only 4 qts. a day means only 28 qts. a week. Basically you could double your oil life if you usually changed the oil twice a week.
Other Tips There are other small steps that can help you
preserve the life of your oil.
Don’t load the baskets over the fryer: less food debris and water will fall into the oil.
Lower your fryer temperature.
Turn fryer off if not being used-heat degrades oil.
Heat fryers gradually-allows time for heat to spread evenly throughout the fryer rather than overheating and degrading the oil immediately beside the heating element.
Filter out debris/sediment daily.
Cover pots at night.
Clean pots regularly.
Check your thermostat on a regular basis-an inaccurate thermostat may lead to the oil overheating, which leads to higher energy costs and oil degradation.
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