In the industrial kitchens or in the catering industry many times the state of degradation of the oil is not taken into account. Many times from the kitchens comes a smell of stale or widely used oil. We all know how to distinguish that smell, but not everyone knows why the oil is broken or why it is bad to continue using it.
When the oil is heated to too high temperatures, for prolonged periods, several chemical reactions occur, of which the most important are those that result in the release of hydrogen. Once the hydrogen is released, other compounds take their place and that's when the oil becomes bad for health.
We say that the process of peroxidation takes place when oxygen takes the place of hydrogen. The oil oxidizes faster and faster when heated to temperatures of more than 190 degrees. This becomes darker and viscous and as a result we have a toxic oil for the human being. The oxidized fats cause the liver to work more than necessary to eliminate them, and from a certain temperature, carcinogenic substances are generated.
Contact with water
Hydrolysis occurs when the water comes in contact with the oil. If they are heated for a prolonged period, the water replaces the molecules of the fatty acids. Then a series of chemical reactions take place whose purpose is to eliminate water molecules. As a result we have an oil with a bad taste, very strong and unpleasant, generally compared to the pungent taste.
Residues and microorganisms
Although it is difficult to believe in oil, there are numerous bacteria and fungi that can occupy the hydrogen site. These degrade the oil and break triglycerides causing the oil to have a bad smell.
Types of oils to fry for long periods of time
Olive oil is the most recommended to use for longer in the fryer. This type of oil only has an unsaturated bond, which gives it a certain stability in the face of high temperatures. Even so, we must be careful with the other two degradation factors - hydrolysis and microorganisms and waste.
The oils of sunflower, soybean and other seeds have a high content of polyunsaturated fatty acids, very beneficial for health as long as they do not degrade. The disadvantage of these oils is that they are very oxidizing, which is why they are recommended for cold consumption and not for repeated frying.
How to prolong the life of the frying oil?
Against oxidation there is not much we can do, but as regards waste and microorganisms the solution is a good cleaning and maintenance against oil.
With the Frucosol SF5000 oil filter, keeping a frying oil healthy is much easier than it seems. You just have to place the filtration close to the fryer, place the hose on the fryer and return the oil to the fryer once filtered. We open the key of the tank so that the oil charges in the filter and it's done. The rest of the process will be done by the filter, which sucks the oil and passes it through its filter. All the remains of the food, residues and impurities created by the fried foods are eliminated. In addition, the strong odors of the meals are eliminated and the oil will be ready to use in a very short time.