OPINION: Why testing your oil can protect your restaurant’s reputation


Some foodservice operators are saving as much as 20% on oil consumption a year, simply by testing their oil on a regular basis, writes Ashton Bayliss, product marketing manager at test and measurement specialist Testo.

While many operators have now adopted technology to test their cooking oil, a significant number of restaurants and foodservice providers still don’t have a suitable system in place for when to change the oil in their fryers. Ashton Baylis, product marketing manager

Generally, restaurants fall into one of two categories: either they are changing their oil too frequently or, in some cases, not often enough. Both cases create serious issues for the affected company, issues which, ironically, are very easily rectified.

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So what if you I discover I’m not changing my oil enough? Well, in this case you have an even bigger incentive to test your oil regularly. Using oil which is past the curve has potential to create a number of major issues.

Firstly, you run the risk of producing a poor standard of fried food. With overused oil the fried shell is less crisp and the food absorbs much more oil than usual. The batter can become saturated with oil, giving you a greasy end-product.

Secondly, as the oil continues to age, the product produced is can become hard, oily and there is an added risk with using such aged oil, as this can also cause problems with the inner food not actually cooking properly.

This, of course, could lead to a whole new list of problems for any company serving food, and can then cause problems from a food safety point of view. Thirdly, and perhaps most importantly, you won’t produce a consistent level of product quality.

Ever wondered how multinational fast-food companies able to supply such consistent, fried products across the world? The answer is regular cooking oil testing.

In this situation, you may not necessarily save money in the short term but when you consider the long-term reputation of your restaurant or restaurant chain, you absolutely will be protecting your brand’s image.

Producing a consistent, quality fried product supports restaurants in their ongoing pursuit of being seen as a trusted, reputable and sustainable food brand.

Tags : fryingoiloil testingRestaurantsTesto
Andrew Seymour

The author Andrew Seymour

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