Choosing the right oil is crucial for a fried chicken shop. If the wrong oil is chosen, it will not only affect the taste and quality of the food, but also increase the difficulty of cleaning, affect the service life of the equipment, and even endanger the health of customers. If you don’t know how to avoid lightning, this article will help you make a wise choice.
Understand different types of commercial electric fryer oils
Before choosing commercial electric fryer oils, you first need to understand the different types of oils. Common cooking oils include vegetable oils and animal oils. Vegetable oils such as soybean oil, peanut oil, corn oil, etc. are often used for frying, baking and cooking; animal oils such as lard and butter are often used for baking and cooking;
Consider the thermal stability and high temperature resistance of the oil
During the heating process of the oil, if you observe carefully, you will find that there is smoke. The oil temperature when smoking is called the smoke point. The smoke point of different oils is also different. The smoke point of sunflower oil is low (160 °C), and the smoke point of olive oil is between 180~230 °C according to the different grades of oil, and the smoke point of lard is 182 °C.
Commercial electric fryers usually need to withstand higher temperatures. The general frying temperature is around 200 °C. Oils with a smoke point below 200 °C will produce acrolein when heated, which has a strong irritating effect on the eyes and respiratory tract. Long-term contact may even cause cancer.
Therefore, common butter, lard, shortening, coconut oil, etc. are not recommended for frying food because of their low smoke points. The following figure is a summary of the smoke points of common oils for reference.
Check the edible safety certification and ingredients of the oil
When choosing oil for commercial electric fryers, be sure to check the edible safety certification and ingredients of the oil. Make sure that the oil meets national food safety standards and does not contain harmful substances and additives. In addition, it is also important to understand the composition and production process of the oil. Choosing pure and natural oil can ensure the health and safety of food.
Choose oil without trans fat
Trans fat is a form of unsaturated fatty acid. Long-term intake increases the risk of heart disease and stroke. Therefore, when choosing oil for commercial electric fryers, it is best to choose oil without trans fat. Natural cooking oils such as peanut oil and olive oil usually do not contain trans fats and are a healthier choice.
Consider the long-term use and cost-effectiveness of the oil
Finally, considering the long-term use and cost-effectiveness of the oil is also an important factor in choosing commercial electric fryer oil. Some oils may be easily oxidized and deteriorate at high temperatures, resulting in frequent replacement and waste. Therefore, choosing oils with good stability and long-term use can reduce costs and improve efficiency.
Summary
Choosing the right oil for commercial electric fryers is the key to ensuring the taste and quality of food. By understanding the different types of oils, considering thermal stability and high temperature resistance, checking food safety certifications and ingredients, choosing oils without trans fats, and considering long-term use and cost-effectiveness, you can make a wise choice. I hope the above suggestions can help you choose the right oil in your commercial kitchen and bring a better experience to food cooking.