If you’re frying food and it smells like the oil is burning, it might be because there are too many food particles in the oil that are burning.
Still not sure if you should keep the oil? Hold up a fresh bottle of oil and compare the colors. If your oil is considerably darker, change it.
Battered foods like onion rings also leave behind particles, but they’re not as big so you can get away with about a dozen uses before changing the oil.
Make a note when you change the oil so you know the next time you need to replace it.
Cooling the oil gives the deep fryer a chance to cool down too.
For example, use an empty plastic milk jug or soda bottle. If you’re draining a commercial deep fryer, you’ll probably want to drain the oil into a large disposable bucket. Oil is a liquid, but that doesn’t mean it’s safe for your pipes! If you pour oil in the sink or flush it down the toilet, it will coat the pipes and can lead to serious clogs so never pour it down the drain.
Some home or commercial deep fryers have a spout in the side that you open to let the oil drain out. If yours has a spout, just put your container right under it to catch the flowing oil.
Store the oil in the fridge until you’re ready to fry again and plan on using the oil within 3 months.
If you’re not finding much info on your community’s site, run a search on a recycling website like www. earth911. com.
Are you cleaning a commercial deep fryer? Check your restaurant’s grease disposal policies before you throw oil in the trash since many restaurants pay for grease removal and recycling.
Never use harsh cleansers like oven cleaner on your deep fryer since you can damage it.
You can drain the rinsed solution directly into your restaurant’s floor drain if it’s near the fryer. If it isn’t, drain it into a bucket and pour it out. It’s a good idea to wear gloves and eye protection when you work with degreaser since it can splatter onto your skin while you’re working.
Remember to use an oil with a high smoke point. Fry with corn, canola, or peanut oil, for instance.
