FAQ

Ecowa FAQ – Oil Distributors South Africa

Ecowa faq, Frequently asked questions by customers and clients of Ecowa Oils, please do read this information if you have any queries, or contact us

Why does the oil foam?
Why does the oil smoke?
What causes discolouration of the oil?
What is the ideal temperature to heat the oil at?
How can frying life of oil be prolonged
Why does pan-release separate?
Why is the food greasy?
Why is the food only partially cooked?
Why does the oil smoke, but is still light in colour after some use?
Why do we experience high consumption or a high rate of topping up oil?

Why does the oil foam?

When temperatures are too high, it can cause degrading and foaming of the oil. Another reason can be when potatoes or other foods aren’t drained properly. Water residue on foods can cause the oil to foam.

Why does the oil smoke?

When temperatures are too high and left idle for too long on normal frying temperature, it will cause degrading and smoking of the oil.

What causes discolouration of the oil?

Loose food particles can cause discolouration of the oil as well as oil left idle for a period of time. (see Why does oil smoke explanation). Strain oil properly after use and store covered in a cool place. Several layers of cheese cloth are very effective for straining.

What is the ideal temperature to heat the oil at?

Oil that’s too cool causes excessive fat absorption. Oil that’s too hot causes the food to become too brown before the inside is done. An appropriate temperature is usually from 160˚C to 190˚C.

When the correct temperature is reached, frying should commence immediately to prevent overheating of the oil. Turn temperature to a lower setting when oil are left unattended.

After frying each batch, allow the oil temperature to recover before adding the next batch.

How can frying life of oil be prolonged?

Turn off fryers if not in use for a period of time during the working shift. Oil standing idle on a high temperature, will shorten its life. Strain oil properly after use and store covered in a cool place. Let the oil level decrease to a minimum acceptable level before topping up with fresh oil, this will enhance frying oil quality. In order to prevent unnecessary breakdown, the fryer should be turned off immediately after the last batch. The fryer should then be cleaned and covered to prevent contamination by foreign materials.

Why does pan-release separate?

1. Contamination through:

  • Pan Release Sponge: In order to avoid bacterial and yeast contamination, pan release sponges should be cleaned properly on a daily basis, after each working shift.
  • Pan Release Utensils: Where utensils are used to grease pans, the utensils, such as brushes, cloths, sponges, etc. should be cleaned properly on a daily basis, after each working shift in order to avoid bacterial and yeast contamination. Left-over pan release after each shift, should be kept in a separate, sealed container and not be put back into the sterile, bulk container. Putting smaller used quantities back into the bulk container, will cause contamination of the whole batch.

Expired Shelf life:

Pan Release has a guaranteed shelf life of 3 months in sealed containers. If the containers are not kept sealed properly, bacterial contamination will take place through the air, because of the highly absorbent properties of the emulsifier used in the product. Pan release may also separate after the shelf-life period has expired.

Stored at high temperatures:

Pan Release should be kept at 25˚ and lower. Storing it in excessive heat, may cause the product to separate.

Why is the food greasy?

The oil is exhausted, change oil.

The cooking temperature is too low, check correct frying temperature and setting and/or accuracy of thermostat

Overloading of baskets, reduce volume of food in baskets.

Why is the food only partially cooked?

The oil temperature is too high, check the setting and/or accuracy of thermostat.

Why does the oil smoke, but is still light in colour after some use?

Large volumes of frozen chips are being cooked.

Why do we experience high consumption or a high rate of topping up oil?

Cooking temperature too low, check setting and/or accuracy of thermostat.

Oil exhausted, change oil.

 

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