​Managing Foam in Frying: Strategies for Oil Management

Have you ever wondered about the causes of foaming and how it can be prevented? We'll explain several reasons why your frying oil might be prone to foaming and offer some frying tips to ensure your oil remains in excellent condition.

When you're busy frying fish and chips, dealing with foaming oil can become a hassle. That frothy foam that occasionally forms on the surface of the frying oil not only appears unsightly but can also indicate inadequate oil management or contamination.

What triggers oil foaming?

Foaming occurs due to the degradation or contamination of oil, often resulting from frying at excessively high temperatures, overusing the oil, or using low-quality oil-containing impurities. Oil foaming can arise from any of these factors and is frequently a combination of multiple issues.

When frying with oil, a certain degree of foaming is expected. The moisture within the food heats up upon contact with the frying oil, naturally causing the resulting steam to rise to the surface. This phenomenon is responsible for the characteristic bubbling seen when frying. As the oil heats up in the pan, it becomes thicker, capturing more moisture and air. With repeated use, the humidity, air, starch, and other impurities from the food and those already present in the oil accumulate on the surface, creating foam.

How can you reduce foaming?

1. Ensure your pans are thoroughly clean and dry before use. Water and oil don't mix well; lingering detergent residues can degrade the oil and promote foaming.
2. Regularly skim the oil after each batch.
3. Promptly skim bits of batter to minimise moisture in the pan and facilitate quicker recovery.
4. Frequently filter your oil – we recommend doing this twice daily.
5. Avoid using copper cleaning tools or utensils, as copper is prone to oxidation.
6. Prevent excessive moisture on the surface of the food.
7. Consider using a countertop fryer if you frequently fry breaded foods or meat products.
8. Turn off pans when not used; modern frying ranges often feature an eco mode for each pan.
9. Steer clear of oils high in polyunsaturated fats.

While foaming oils can sometimes be attributed to manufacturing issues, such occurrences due to quality control are much rarer than anticipated. If you've followed all the steps above and still encounter problems, it's advisable to contact your oil supplier to address the issue.