SOP: Fryer Oil Management (Free)

SOP – Fryer Oil Management

Old frying oil ruins product quality long before it becomes a safety issue – and it’s a fire risk throughout. This SOP covers filtration, testing, and knowing when the oil’s done.

Don’t let this go stale. Review the SOP at least annually and every time the process, equipment or chemicals change – and re-brief the team whenever you do.

1. Document control

2. Purpose

To maintain frying oil quality and safety in commercial fryers.

3. Scope

Covers all fryers at [site name].

4. Responsibilities

5. Materials and equipment

• Oil test kit/strips (e.g., TPM)
• Filter equipment
• Fresh oil
• Oil log
• Heat-resistant gloves and face protection

6. Safety precautions

• Never leave hot fryers unattended; keep water away from hot oil.
• Wear face protection and long gloves when filtering hot oil.
• Know where the fire blanket and correct extinguisher are.

7. Procedure

Follow the steps in order. Steps marked [CHECK] are the ones people skip under pressure – don’t.

1. Filter oil at [frequency, e.g., daily] or when debris builds up; top up to the correct level with fresh oil.
2. Test oil quality at [frequency] with the test kit; record the result. [CHECK]
3. Discard oil at the defined limit (e.g., TPM >24% or per local guidance) – ‘one more day’ isn’t a quality strategy.
4. Skim debris during service; don’t overload baskets (it drops oil temperature and increases absorption).
5. Keep fryer temperatures at the recipe setting; overheating degrades oil fast.
6. Dispose of waste oil through the licensed collector; never pour it down drains. [CHECK]
7. Clean fryers on schedule, including the surround – built-up grease is a fire hazard.

8. Records

• Oil test and change log
• Waste oil collection records

9. Revision history

Approval and control

Keep completed forms for [Define retention period, e.g., 2 years beyond shelf life] at [defined location] – and make sure someone besides you knows where that is.