Transferring oil – Rather than dumping oil after you have used it in your fish pan, extend its use by transferring it to your blanching pan and then into your finishing pan. This is easily done using the inbuilt filtration on a Kiremko range. Some friers will transfer it the other way – the chip pan into the fish pan – but I would always recommend fresh oil in your fish pan for two reasons. Firstly, heat accelerates the deterioration process in oils and fat, so if you are frying fish at 185°C, you are close to your smoke point already and you are deteriorating that oil pretty quickly. If you then move that oil to your blanching pan, which is set to 140°C, it gets a chance to convalesce for while before it hits the last leg of its journey, which is going to be your finishing pan at about 175-180°C.
The second reason is that as oil gets older, it gets thicker, absorbs into food quicker and takes longer to drain out. So if you’re trying to drain old, thick oil from a battered piece of fish, you’re going to have to allow more time before serving that piece of fish to your customer than you would for it to drain from your chips, especially if they’ve been resting in the chip box. Also, the fact you’ve got used oil in your chip pan gives chips a nice golden colour and even helps them cook better because the oil absorbs quicker.