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I have found that the following steps/procedures to help prolong the life of frying oil.

1.	Heat the oil/fat gently.
2.	Keep an eye on the temperature.
3.	Close the fryer after use.
4.	Clean the equipment regularly
5.	Avoid (flour) dust.
6.	Remove any debris.
7.	Don't overfill the pan with product.
8.	Clean the oil regularly.

How often the fryer shortening needs to be filtered depends mainly on your individual operation. In any bakery, the fryer shortening should be filtered at least once a day to remove the fine carbonized particles in the shortening and the accumulated crumbs from the bottom of the fryer. Flour carbonizes quickly at frying temperature. These carbonized particles give the shortening acrid flavors and cause it to darken. I have found that disposable filters work best. Rinse the residual crumbs from the fryer by back flushing with a portion of the filtered shortening if the fryer is not scheduled to be washed. When the fryer is refilled, check to ensure the correct shortening level is maintained for optimum results. It is very important that oil is kept at the level specified by the manufacturer to ensure proper operation of the unit.

Updated: Tuesday, May 22, 2007.