EFFECT OF DEEP-FAT FRYER CLEANING PROCEDURES ON OIL LIFE AND FOOD QUALITY

Abstract

The purpose of this study was to determine how cleaning procedures for deep-fat fryers affect food quality and the useful life of frying shortenings. In one four-week trial period, oil was filtered after each meal and fryer baskets and utensils mechanically cleaned. In another four-week trial period, oil was filtered after each meal; but, in addition, fryers and utensils were cleaned daily with an alkaline agent. The additional daily alkaline cleaning improved food quality as judged by sensory evaluation. Fatty acid levels increased at a slower rate when the daily alkaline cleaning procedure was employed. Frequent cleaning of the deep-fat fryer is recommended as a way to increase the fry life of shortening and improve food quality.