Deep fat fryer left on over night - What has happened?
Discussion
the oil oxidises and breaks down, if its not new to start with then any particles of Carbon and water only accelerate the problem.
This reduces the smoke poitn and the flash point of the oil, typically the smoke point is 220degrees and the flashpoint is circa 280-300degrees. Oil degradation can easily lower this by 60-70 degrees.
You will need to drain all the old oil, and give it a blooody good clean- wipe out everything you can find with paper towels. best then to refill with unused oil, bring to temperature a couple of times and then drain that too. You may need to flush with clean oil more than once to remove the taste of burnt oil.
In the commercial world you wouldn't need to replace the fryer (you can have pan fires quite happily without replacing the fryer!) you'd just give it a good clean and carry on.
This reduces the smoke poitn and the flash point of the oil, typically the smoke point is 220degrees and the flashpoint is circa 280-300degrees. Oil degradation can easily lower this by 60-70 degrees.
You will need to drain all the old oil, and give it a blooody good clean- wipe out everything you can find with paper towels. best then to refill with unused oil, bring to temperature a couple of times and then drain that too. You may need to flush with clean oil more than once to remove the taste of burnt oil.
In the commercial world you wouldn't need to replace the fryer (you can have pan fires quite happily without replacing the fryer!) you'd just give it a good clean and carry on.
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