Oil Is The Second Largest Cost
In A Restaurant’s Consumables Budget
Most restaurants may not even realize how much they are spending.
For instance, a kitchen with two frying wells, with 50 pounds of oil in each that they replace every three days, equates to 200 pounds of oil per week. If that restaurant is spending 75 cents a pound on oil, this works out to be $150 per week in oil costs. Doubling the life of that oil can save you $75 per week, or $3,900 per year.
Another major factor in reducing oil consumption is managing the correct temperature of the oil. Improved heat transfer capabilities will allow the oil to maintain the perfect temperature for a longer period of time. The reduced power consumption will result in increased energy savings.
Properly Maintained Oil Results
In A Consistent Restaurant Experience
Beyond the cost-savings aspect of oil maintenance, being proactive about oil quality ensures that guests are not disappointed by the consistency of the food quality.
What is delicious on Tuesday night should be just as delicious on Saturday night.
Consistency doesn’t just go a long way with your guests,
but your crew will appreciate it and your wallet will thank you for it.
Restaurants can prolong their oil life by remembering this simple acronym: H.A.M.M.S.
(Heat, Air, Moisture, Metals/Salt, Soap)
Heat – As a general rule, any time you can reduce cooking temperature by 18 degrees Fahrenheit, you effectively double the life of your oil.
Air – Just by using vat covers at night or during off-peak hours, you can greatly reduce the effects of air and any other materials that might creep into your oil.
Moisture – Always load your frying baskets away from the fryer, especially when loading frozen food. Excess ice crystals falling into the vat only help to decrease the life of your oil.
Metals/Salt – Salt your French fries away from the fryer. Even small amounts of stray salt can begin to reduce oil life, and after a while a little bit turns into a lot.
Soap – Alkaline chemicals combined with oil creates soap, which breaks down oils and causes foaming. Use a vinegar rinse instead. The acid in the vinegar will neutralize the alkali chemicals and protect your oil.
See How A Fryer Assessment
Can Optimize Your Oil Usage
Frequently Asked Questions
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