Cooking Tips / French Fries / Fryer / Training

Choosing the Right Oil for Your Commercial Deep Fryer: A Comprehensive Guide

Commercial deep fryers play a pivotal role in the food industry, offering a quick and efficient way to prepare a wide range of delectable dishes, from crispy French fries to succulent fried chicken. While selecting the ideal deep fryer is crucial for achieving consistent and high-quality results, the importance of choosing the right cooking oil cannot be overstated.

In this article, we delve into the three primary types of oil commonly used in commercial deep fryers and explore their unique characteristics and advantages.

Canola Oil

Derived from the rapeseed plant, canola oil boasts a light color and a neutral flavor profile, allowing the natural taste of the food to shine through. Most notably, canola oil is prized for its high smoke point, typically around 400 degrees Fahrenheit, which ensures stability and prevents undesirable flavor changes during the frying process. Additionally, its affordability makes it a popular choice for restaurants requiring large quantities of oil.

Peanut Oil

While slightly pricier than canola oil, peanut oil offers superior stability, thanks to its higher smoke point of 450 degrees Fahrenheit. Contrary to common misconceptions, peanut oil does not impart a strong peanut flavor to fried foods; instead, it maintains a light and neutral taste, similar to canola oil. Concerns regarding peanut allergies can be mitigated by using highly refined peanut oil, which eliminates the problematic proteins responsible for allergic reactions.

Blended Oil

Blended oils, comprising a mix of different oil varieties, provide a versatile and cost-effective solution for deep frying. For example, a blend of peanut and soybean oil can achieve a comparable smoke point to pure peanut oil while reducing overall costs. Similarly, blends such as canola and soybean oil offer enhanced flavor stability and health benefits, with no trans fats present.

Maximizing the longevity of frying oil is essential for minimizing costs and optimizing profitability in the foodservice industry. By implementing effective oil management strategies, such as filtration and temperature control, operators can extend the shelf life of their frying oil and maximize its value.


Selecting the right oil for your commercial deep fryer is a critical decision that directly impacts the taste, quality, and cost-effectiveness of your fried offerings. Whether you opt for the versatility of canola oil, the stability of peanut oil, or the benefits of blended oils, prioritizing quality and efficiency will ensure exceptional results in your culinary endeavors. For expert guidance on choosing and managing the ideal frying oil for your establishment, consult with Brandon’s experienced frying specialists today.