Recommended Equipment for Deep-Fat Frying

The quality of the fried food product is influenced by conditions other than temperature. It is important to use stainless-steel equipment. Iron, and especially copper or copper alloys such as brass, may increase rancidity. Hoods or exhaust systems above the fryer should be cleaned frequently so that accumulated particles do not drop back down into the fat. Deep, narrow containers are recommended for deep-fat frying, because shallow, wide pans increase the surface area, lowering the smoke points by the greater exposure to air.

The fryer should be filled no more than one-half to three-fourths full of oil. As fat is absorbed by the foods, it should be replaced with fresh fat; but fresh fat should never be added to fat that is rancid, foaming, or dark, because it will not overcome these defects and will itself then deteriorate very quickly.