Why are oil selection and filtration important?
There are several important facets to consider when choosing your oil:
Oil is costly. Make sure you factor in the your oil purchases when calculating your fryer's operational costs.
Different oils have distinctly different flavors which can significantly impact the taste of your food.
- Smoking point:
Oil tends to smoke and burn at high heat. Be sure to choose an oil that suits your frying needs.
- Health Effects:
Consumer awareness is at an all-time high. Consider benefical unsaturated fats (monounsaturated and polyunsaturated) as opposed to saturated and trans fats.
|Canola||High – 400F||Mild flavor||Lowest in saturated fat of all oils – helps lower cholesterol levels|
|Corn||High – 450F||Light taste – can be used in place of olive oil||Believed to reduce bad cholesterol in the arteries|
|Grape Seed||High – 400F||Light taste – can be used in place of olive oil||Believed to reduce bad cholesterol in the arteries|
|Nextra||High – 450F||Tallow, meaty flavor; generally a flavor enhancer||No cholesterol and no trans fat; decreases LDL|
|Peanut||High – about 450F||Can add a rich, nutty taste, but does not absorb or transfer flavors||Contains reversatrol, which is associated with reduced cardiovascular risk and reduced cancer risk; however, it can cause allergic reactions|
|Safflower||High – 450F||Bland, flavorless||High in polyunsaturated fats – helps reduce total cholesterol and LDL|
|Sunflower||High – 450F||Generally bland||High in polyunsaturated fats – helps reduce total cholesterol and LDL|
|Vegetable||High – 450F||Generally mild flavor||Soy oil is high in polyunsaturated fats – helps reduce total cholesterol and LDL; partially hydrogenated vegetable oils (PHVO) contain trans fats, which may increase risk of heart disease|
- Ensure consistent food flavor
- Reduce particles that stick to food
- Maximize oil longevity
- Reduces oil costs