What’s the best oil to use in your pressure fryer?

It’s officially summer! And while the high temperatures and sunny skies might have you reaching for tanning oil, here at Kendale, we’re thinking about a different type of oil... Cooking oil!

Using the right cooking oil in your Broaster® is crucial not only for flavour and texture but also for equipment health.

Lucky for you, we know exactly which cooking oil guarantees the most delicious pressure-fried bites. 

Can you guess what it is? Cooking Oil Frying

The best oil for your Broaster® is...

If you guessed vegetable oil, congratulations, you nailed it!

Vegetable oil is a mix of different plant-derived oils–corn oil, soybean oil, and sunflower oil– that are blended together for cost-effectiveness.

This all-purpose oil is our favourite for three main reasons:

Vegetable oil has a high smoke point

The smoke point of oil is defined as the temperature at which it “stops shimmering and starts smoking.” At this point, the oil releases chemicals that give food an undesirable burnt or bitter flavour, so it’s incredibly important that you select the right oil before you start cooking.

To help you make the right choice, let’s go over the three different types of cooking oils:

  • Low-to no-heat oils: These oils are flavourful and demonstrate low smoke points. They are best used in sauces, dressings, and drizzles where their flavour can shine through. Examples include flaxseed oil, toasted sesame oil, as well as hazelnut and walnut oil.
  • Medium-heat oils: These oils can handle brief periods of heat and add an aroma to whatever you’re frying. Examples include extra virgin olive oil, unrefined coconut oil, and unrefined avocado oil.
  • High-heat oils: These oils are neutral tasting and demonstrate a high smoke point. Examples include canola oil, peanut oil, and vegetable oil.

Vegetable oil is a high-heat oil that demonstrates a smoke point between 400° and 450°F. Each Broaster® Pressure Fryer can operate up to a maximum temperature of 375°F, which means it’s highly unlikely that vegetable oil will get anywhere near smoking.

It has a neutral taste

Low-heat oils have distinct aromas and impart their flavour to whatever is being cooked along with them. While this is okay in certain instances, like when making sauces or dressing, it’s not ideal when frying.

Vegetable oil, on the other hand, offers the perfect solution. The neutral oil lacks distinct flavours, allowing the characteristics of what you’re frying up to take the main stage and gain prominence among customers.

It’s cost-effective and can be reused

Vegetable oil may not be the only neutral, high-heat oil that works well for frying, but it is one of the most affordable. While canola oil, avocado oil, and peanut oil can all be used in the Broaster®, they come at a much higher expense, and since the pressure fryer requires such a large quantity of oil, it doesn’t make sense to splurge on these more expensive types.

Another bonus that comes with using vegetable oil is its sustainability. Because of its high smoke point, this oil can be reused. After you’re done frying, simply allow the oil to cool before straining it to remove any bits of batter that might be left over. Once it’s crystal clear, you can transfer it into a bottle and store it in a cool, dry place for later use.

Contact us today to get started

Now that you know the secret to delicious pressure-fried foods, why not test it out using one of our Broasters®? We offer several different models specifically designed for high-volume production. Unsure of which one is right for your business? Our staff can help! Contact us today to book a demo or learn more about our Broaster Products.


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