A fryer filter is one of the most practical tool you can have in your kitchen and that is if you are a sucker for fried food . I’ve always felt bad each time I thrash tons of oil because I feel that it is very impractical to use oil only once . I have to come up with a way on how I can maximize the usage of my oil . As you know, the oil in your fryer degrades in quality over a period of time and it should be replaced. How often? Well it really depends on what you cook, how much you cook and how often you cook.
Bad taste, uneven browning, odor and flavor transfer, smoking, rancidness, greasiness, heat loss, carbonizing of baskets, elements and container walls are just some of the few problems you will encounter with reusing deep fryer oil and fat. To solve this problem and to help you save money, you need a good filter.
Fryer filters work by draining cooking oil from the fryer tank and then it circulates it through a filter that strains unwanted and nasty particles. It will then return the filtered oil to the fryer tank. Oil or fat that has been filtered from one to three times a day keeps the oil as clean as new. You can maintain the lowest possible contaminates and you can be assured of long life and even browning at minimum cost.
To make sure you are able to attain uniform browning each time and to extend the lifespan of your oil, clean the fryer baskets thoroughly and elements with a good quality detergent and rinse carefully several times. You have to do this at least once a week. Add new oil to the fryer and then use an oil fryer filter on a periodic basis. Again, this will depend on your frying frequency. If you own a restaurant, it’s advisable to filter one to three times per day or after each shift.
If you can’t get hold of a a portable fryer filter, you can just use a filter paper. This method will allow a large percentage of the food particles to pass through the paper.
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