How to Save Oil (and Money) With Broaster Fryers

For restaurants serving fried chicken, fried foods, and especially the signature Broaster chicken, frying oil is one of the largest ongoing costs in the kitchen. Whether you're using a commercial pressure fryer, ventless fryer, or any type of restaurant equipment fryer, optimizing oil care has a direct impact on your bottom line.

At Rocky Mountains Distributing, your Broaster distributor in Colorado, we help operators extend their oil life, maintain food quality, and reduce unnecessary fryer expenses. Here’s how to maximize the efficiency of your Broaster fryers.

1. Filter and Skim Oil Regularly

Filtering is the single most effective way to extend oil life. Crumbs, breading, and burnt particles accelerate oil breakdown — especially in kitchens producing high volumes of fried chicken or Broaster chicken.

Daily habits that protect your oil:

• Filter your oil at least once per day

• Skim surface debris between batches

• Empty and clean crumb trays routinely

Cleaner oil = longer-lasting oil and consistently better-tasting fried foods.

2. Top Off Oil Instead of Doing Full Dumps

Instead of draining all your oil prematurely, top it off with fresh oil in small amounts throughout the day. Broaster fryers make this process simple and efficient.

Why this matters:

• Fresh oil stabilizes the existing oil

• You extend the usable life of each vat

• You maintain consistent color, flavor, and texture

For restaurants using a chicken fryer or electric fryer for restaurant applications, top-off routines often reduce oil costs dramatically.

3. Control Heat During Slower Periods

Heat is the greatest enemy of frying oil. When your kitchen hits a lull, avoid keeping fryers at full temperature.

Helpful adjustments include:

• Lowering the thermostat during slow periods

• Using standby or idle modes when available

• Avoiding unnecessary reheating cycles

This is equally important for commercial pressure fryers, ventless fryers, and open fryers.

4. Protect Oil From Air, Moisture, and Contamination

Oil breaks down faster when exposed to oxygen, water, salt, and harsh cleaning chemicals.

Best practices:

• Keep fryer vats covered whenever possible

• Season food away from the fryer

• Ensure food is dry before going into the oil

• Rinse cleaning chemicals thoroughly before refilling

These small habits significantly extend the lifespan of your oil across all restaurant fryer setups.

5. Choose the Right Oil for Your Menu

Your oil choice affects longevity, flavor, and cost. High-stability oils generally perform better in commercial fryers, especially under pressure frying conditions.

High-stability oils offer:

• Better resistance to oxidation

• Longer fry cycles

• More consistent results for fried foods and Broaster chicken

Choosing the right oil can add days — or even weeks — to a fryer’s oil life.

6. Train Staff on Consistent Oil-Care Routines

Even the best commercial pressure fryer won’t save oil if handled improperly. Staff training is essential.

Make sure your team knows:

• When and how to skim

• How to filter correctly

• Proper fryer loading techniques

• How to recognize when oil needs attention

Consistency across shifts = less waste and better product quality.

7. Track Oil Usage and Identify Trends

Logging oil changes, filtration times, and top-off amounts helps you understand where savings come from and where improvements are needed.

Tracking gives you insights like:

• When oil tends to degrade fastest

• Whether certain menu items shorten oil life

• Which team shifts follow procedures consistently

This is especially helpful for kitchens operating multiple restaurant equipment fryers or multiple locations.

8. Understand What Makes Broaster Chicken Unique

If you're wondering “what is Broaster chicken?”, it’s a proprietary cooking method using a genuine Broaster pressure fryer.

This technique:

• Locks in moisture

• Reduces oil absorption

• Produces consistent texture and flavor

• Slows down oil degradation due to reduced exposure

The closed frying environment is one of the biggest reasons oil lasts longer compared to open frying.

Partner With Rocky Mountains Distributing

As the Broaster distributor in Colorado and Southern Wyoming, Rocky Mountains Distributing supports restaurants throughout our region with:

• Broaster equipment sales

• Training and installation

• Oil-saving best practices

• Full service and parts support

Whether you need a commercial pressure fryer, a ventless fryer, a fryer for restaurant expansion, or a full kitchen upgrade, our team helps you choose the right solution.

The Bottom Line: Smarter Oil Management = Better Profit Margins

By combining proper oil care with the engineering advantages of Broaster fryers, restaurants serving fried chicken, fried foods, and true Broaster chicken can dramatically reduce oil costs, improve product quality, and run more efficient kitchens.

Want personalized recommendations for your oil-saving strategy or help selecting the right Broaster fryer? Contact Rocky Mountains Distributing today — your trusted Broaster partner in the Rockies.