The best types of oil to use in a deep fryer
Whether you work with a commercial deep fryer or you’re just a home cook looking to make some killer fried foods, you may find yourself wondering, “Am I using the right type of oil for deep frying?” Well, that depends on a couple factors, including the food you’re cooking. Read on to find out which type of oil is best to use in a deep fryer.
What does smoke point mean?
If you’ve already read a couple other articles about deep fryer oils, you’ve probably seen the term ‘smoke point’ come up a couple times, with little or no explanation of what it means. Smoke point can also be referred to as burning point or flash point, and it’s the temperature at which an oil starts to produce a clearly visible, blue-tinged smoke. When oil reaches this temperature it starts to break down and releases acrolein, a substance or chemical that has a bitter taste. If your oil starts to smoke, you can be sure that some of that burnt, bitter flavour will transfer into the food you’re cooking.
Oils with high smoke points
If you want to avoid that burnt, bitter taste, it’s important to use an oil with a high smoke point, especially in commercial deep fryers which can reach higher temperatures than domestic deep fryers. Vegetable oil, sunflower oil, corn oil, safflower oil, and canola oil all have high smoke points, over 400°F. These are the most commonly used types of oil used for deep frying in commercial kitchens.
There are some oils, like avocado oil (520°F), which have much higher smoke points, but may not exactly be practical in a big commercial deep fryer due to the large quantities of oil needed and their price tags.
Extra virgin olive oil has a relatively high smoke point of about 374°F. While it’s high, it’s a little too close for comfort to the temperature you’d want to deep fry most foods at (350°F). This is why olive oil is better suited to pan frying.
Based on this information, the most and least favorabe oil to use in your commercial deep fryer are as follows:
The best cooking oil to use in your deep fryer:
- Vegetable oil
- Sunflower oil
- Corn oil
- Safflower oil
- Canola oil
Least favorable oil to use in your deep fryer:
- Avocado oil (high smoke point, but not cost effective)
- Extra virgin olive oil (smoke point too low)
So how do you make sure you are cooking at the correct temperature for your oil? A reliable digital thermometer specialized for oil such as the Testo 270 is your best bet for making sure you’re always cooking at a temperature lower than the oil’s smoke point.
Getting the most out of your commercial deep fryer oil
Some types of oil are more expensive than others, but even if you go for a cost-effective option like vegetable oil, you’ll still need a large volume to fill the vat. It only makes sense to extend the lifespan of your cooking oil as much as possible. This can be done through regular filtration to remove sediments, consistent testing with frying oil test strips, and by cleaning the deep fryer itself.
We also highly recommend oil lifespan extenders like Magnesol Fryer Oil Filter Powder and MirOil FryPowder, which can make your oil last up to 50% longer.
Shop online for all your deep frying needs
Our online store is full of products that will help you get the most out of your cooking oil, especially in commercial deep fryers. From fryer oil filter machines to boil out cleaning products, we have everything you need. Plus, when you order with us, you get FREE SHIPPING anywhere in the USA!
