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In professional kitchens, especially those that rely on deep frying, the choice of frying fat is key. A frying medium that stays stable at high temperatures delivers crispier results, more even cooking, and greater consistency throughout the production process.

That is why many food businesses use solid frying oil, also known as deep frying fat, for high-heat applications. Its greater stability compared to liquid cooking oil helps maintain optimal frying performance, resists degradation from repeated heating, and reduces oil absorption in food. FILMA^® Goodfry Deep Frying Fat is one such option.

But good results do not depend on the frying process alone. How the fat is handled afterwards matters too. Proper handling preserves its quality for the next use, while reducing hygiene risks and keeping kitchen operations running smoothly.

Below, we cover its key advantages, along with practical tips on handling, storage, and cleaning after frying.

Advantages of Deep Frying Fat

Using deep frying fat provides several operational benefits for culinary businesses including:

• Stability at high temperatures, making it less likely to break down
• Crispier fried textures
• Lower oil absorption in food compared with liquid cooking oil

At the same time, it also needs to be handled properly after use. Because deep frying fat melts when heated and firms up again as it cools, the way it is stored and managed matters.

After frying, the fat stays in liquid form and usually contains food particles such as crumbs. As it cools, it gradually thickens and returns to a semi-solid state. If it is not handled well, this can affect quality the next time it is used, make equipment harder to clean, and even lead to drainage issues.

That is why it is important to follow a few key steps when storing deep frying fat for future use.

How to Store Deep Frying Fat Properly

To maintain quality for subsequent use, we recommend the following:

• Strain while warm
  Filter the fat once it is no longer excessively hot to remove food debris that may accelerate deterioration.
• Allow to cool naturally
  Let the fat cool to room temperature. Avoid sealing the container while still hot to prevent moisture condensation.
• Store in a sealed container
  Use a heat-resistant, food-grade container and store it in a cool, dry place. Once cooled, the fat will return to a semi-solid form.

Proper storage is important, but cleaning the equipment after use matters just as much. Any fat left behind on fryers or surrounding surfaces can start to harden as it cools, making it harder to remove later. Cleaning it properly and on time helps keep equipment hygienic and ready for the next use.

How to Clean Equipment from Solid Fat Residue

• Remove remaining fat first
  While still warm and liquid, pour leftover fat into a suitable container. This prevents it from solidifying inside the fryer.
• Wipe away excess grease before washing
  Soak up residual fat using paper towels or cloth wipes to reduce grease before washing.
• Use hot water and detergent
  Hot water helps remelt remaining fat residues. Wash the equipment with dishwashing detergent and scrub thoroughly with a sponge until clean.
• For fryers or large-capacity equipment
  Where needed, use a boil-out cleaning process with hot water and a specialised fryer cleaning agent. Rinse thoroughly and dry before the next use.

One common mistake is pouring used fat directly into drainage systems. As it cools, the fat can harden and build up inside pipes, leading to blockages and unpleasant odours. A better approach is to collect the fat in a container, let it cool and thicken, and then dispose of it through your local waste collection or used oil disposal system.

Deep frying fat does more than support what happens in the fryer. When chosen well and handled properly, it can help kitchens stay cleaner, run more efficiently, and deliver more reliable results over time. Designed for the needs of professional kitchens, FILMA^® Goodfry Deep Frying Fat supports more stable and efficient frying operations over the long term.

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