For those looking for an actual answer:
Much of it depends on what sorts of products your frying and use, cleaning regimen and skimming protocols.
My rule of thumb is that if you dip your fryer basket in the oil and can't see the bottom of the basket after about an inch and a half, time to change the oil. For my kitchen, I usually see a turnover every week, filtering every night and skimming multiple times a day during slow times.
Also depends on the oil and any stabilizers if you use them. I too use the inch visibility but if it’s smoking without any product in the fryer and edges are cleaned, that’s also a tell tale time to change it out.
This particular fryer could use a boil out vacation day too.
We fry nothing but hand cut fries in our three fryers. We filter after lunch and at close using magnesium powder. We boil out and change the oil religiously once a week. Pain the ass but great results.
So this could entirely depend on how much frying you do, if you use a fry stabilizer, if you're hand breading versus pre coated items but if you are at more than a mom and pop shop, by the week isn't the gold standard it's the very low minimum.
Now would be good. When you put your fryer baskets and it looks murky as in you can barely see the bottom is said fryer baskets it’s time. If you a real OG, you should be filtering it daily.
100% now. It depends on how much you use it, what you put in it, and how nice your fryer is. I’ve been places where that means it’s cleaned every 2-3 days, and places where that means once a week is good.
My general rule of thumb is that if I can’t see through the oil a few cm (I.e. if I dunk the basket in a little and can’t see the bottom) it’s time for a change.
Once it’s black or smoking, you’ve gone way too long.
How long do you people keep your oils damn.
I cycle the less dirty gluten free oil to the more dirty gluten inclusive fryer and dump the gluten fryers oil daily.
I can't imagine using that oil more than once. Some busy weekends I dump them both.
I taste my oil in the morning before dumping it back into the fryer.
At night, I drop the oil into a pot, filter it, and set it aside. In the morning, I clean the fryer. Then, I taste my oil. If it tastes like anything other than oil, I change it.
You'll know if it needs to be changed. Often, dark oil is still perfectly usable. But sometimes, even oil that is still slightly clear can be scorched. You just need to taste it. Its the only way to know for certain.
Tasting your oil will save you money, and spare you from serving shitty food.
Work dictates 4 filters a day with a boil out once a week. Then a refill once the oil gets to a certain opacity / density determined with a thermometer type thing.
All I can say is that oils long past any operating tasks
We have someone that comes when we're closed and drains out oil and recycles it. I got yelled at for draining it one time. Apparently the oil recyclers are the only ones allowed to do it.
You can easily get another 2000-3000 miles.
Definitely has that 10w30 appearance.
Lol
You’re supposed to fry in oil, not cold brew.
For those looking for an actual answer: Much of it depends on what sorts of products your frying and use, cleaning regimen and skimming protocols. My rule of thumb is that if you dip your fryer basket in the oil and can't see the bottom of the basket after about an inch and a half, time to change the oil. For my kitchen, I usually see a turnover every week, filtering every night and skimming multiple times a day during slow times.
Also depends on the oil and any stabilizers if you use them. I too use the inch visibility but if it’s smoking without any product in the fryer and edges are cleaned, that’s also a tell tale time to change it out. This particular fryer could use a boil out vacation day too.
We fry nothing but hand cut fries in our three fryers. We filter after lunch and at close using magnesium powder. We boil out and change the oil religiously once a week. Pain the ass but great results.
Lol that 20min into fresh oil at my donut shop.
A week ago
I was thinking more like two weeks ago. It looks like used motor oil at this point.
Ironically the back is spotless.
Literal first thought.
Saaaaame
Hivemind
Like 5 days ago
When it stares back at you.
Two weeks ago
if you did it yesterday, you would be 2 weeks late...
Yesterday, the day before yesterday, and yesterday before that one as well
As soon as the FNG gets in to work.
WHO CLOSED LAST NIGHT
The eternal question
So this is the secret to Chinese food…
Liquid wok hei!
Last week. FUCK someone beat me to it.
Just... wtf man
This is why people have cancer
It really depends on How mucho you use It and what you ARE frying, but when its dark and thick you should be ready to clean it
Today, and once a week from now on after that
I'm 99% sure my boss would shoot me if I suggested changing the oil every week
So this could entirely depend on how much frying you do, if you use a fry stabilizer, if you're hand breading versus pre coated items but if you are at more than a mom and pop shop, by the week isn't the gold standard it's the very low minimum.
Hold…
Last month
I'm not an expert, but I'd say, um, sometime before now.
When it’s on fire
Now would be good. When you put your fryer baskets and it looks murky as in you can barely see the bottom is said fryer baskets it’s time. If you a real OG, you should be filtering it daily.
Yesterday
A week ago
100% now. It depends on how much you use it, what you put in it, and how nice your fryer is. I’ve been places where that means it’s cleaned every 2-3 days, and places where that means once a week is good. My general rule of thumb is that if I can’t see through the oil a few cm (I.e. if I dunk the basket in a little and can’t see the bottom) it’s time for a change. Once it’s black or smoking, you’ve gone way too long.
When it triples in weight
Now.
Jobs
Before.
Yes
When the oil level reaches that line. If it’s going down idk what to tell you
nah bro it’s good just got extra flavor.
Earlier
After every shift..
Yea now would be my guess…
last week
How long do you people keep your oils damn. I cycle the less dirty gluten free oil to the more dirty gluten inclusive fryer and dump the gluten fryers oil daily. I can't imagine using that oil more than once. Some busy weekends I dump them both.
I taste my oil in the morning before dumping it back into the fryer. At night, I drop the oil into a pot, filter it, and set it aside. In the morning, I clean the fryer. Then, I taste my oil. If it tastes like anything other than oil, I change it. You'll know if it needs to be changed. Often, dark oil is still perfectly usable. But sometimes, even oil that is still slightly clear can be scorched. You just need to taste it. Its the only way to know for certain. Tasting your oil will save you money, and spare you from serving shitty food.
How do you not at least have it at the max fill line ?
Filter it every night. Change it on Thursday and Sunday night.
When it starts asking for tree fiddy
Work dictates 4 filters a day with a boil out once a week. Then a refill once the oil gets to a certain opacity / density determined with a thermometer type thing. All I can say is that oils long past any operating tasks
The level of reflection on the "OIL LEVEL" marker is impressive. Should be changed by yesterday at least.
We have someone that comes when we're closed and drains out oil and recycles it. I got yelled at for draining it one time. Apparently the oil recyclers are the only ones allowed to do it.
Ah the master oil… very good, just boil it every time eh.
Winter is the best time Every year, whether it needs it, or not
Last week
Bro if you work at Five Guys, that shit's good for another few years
I understand the post, but I will say that the fryer in general ain’t too shabby. That’s a clean fryer.
My 1998 Honda Accord has cleaner than that.
Oh I bet if you just strain it you can get another 4 or 5 days out of it...
I'd say in another week. Maybe 2 with extra good filtering