Why is deep frying faster with canola oil?

The speed in preparing fried foods in a restaurant not only improves operational efficiency but also impacts the quality and customer satisfaction.

Among the various oil options available, canola oil has become the favorite of chefs and food businesses due to its ability to offer quick preparations and consistent results.

In this blog, we explain why frying foods with canola oil is much faster and why it is better to do it with this same oil.

What is light, medium, and deep frying?

In culinary terms, frying is classified according to the amount of oil and cooking time. Light frying uses a small amount of oil, barely covering the bottom of the pan, ideal for sautéing or lightly browning.

Medium frying involves partial immersion, where the food is submerged halfway, allowing for more even cooking without saturating with fat.

Finally, deep frying is when the food is completely submerged in oil, achieving a crispy texture and quick cooking, perfect for restaurants looking for high performance and consistent results.

Advantages of canola oil in frying

When it comes to deep frying, canola oil stands out for its ability to maintain a constant temperature, ensuring even cooking and crispy results.

Its high performance allows for multiple uses without degrading quickly, resulting in savings in frying and greater cost control. Additionally, having a neutral flavor does not interfere with the food's profile, achieving lighter frying with less fat absorption.

Next, we will explore the main advantages that this oil offers in deep frying processes and how it helps maintain food quality without compromising productivity.

Thermal stability: key to consistent frying

One of the main factors that make canola ideal for deep frying is its thermal stability. This type of oil maintains a uniform temperature throughout the cooking process, avoiding fluctuations that delay cooking or alter the texture of the food.

Heat resistance: less degradation, more performance

Thanks to its heat resistance, canola oil withstands high temperatures without degrading quickly. This means that multiple frying cycles can be performed without losing its properties, contributing to significant savings in frying and reducing the need to replace it constantly.

High performance for professional use

In restaurants and high-volume kitchens, the high performance of canola oil is essential. It generates less waste and allows for quick preparation, helping food come out in record time while maintaining the quality that customers expect.

Neutral flavor that enhances food

Another reason why canola oil is the most suitable for frying is its neutral flavor, which does not interfere with the taste of the dishes. This is fundamental in professional use, where the goal is to highlight the inherent flavors of each food without the oil overshadowing them.

Frying savings: less consumption, more profit

Canola not only speeds up quick preparation but also allows frying with less oil due to better adherence and coverage over the food. This generates savings in frying, especially important in high-volume businesses like fast food chains or restaurants specializing in deep frying.

Canola oil in the kitchen

The canola oil is one of the most versatile and healthy for professional cooking. Its low saturated fat content, neutral flavor, and high omega content make it an ideal choice for a wide variety of preparations.

Additionally, it offers thermal stability and a high smoke point, allowing for safe cooking without altering the natural flavor of the food. In high-volume kitchens, choosing the right oil can make the difference between slow service and efficient service.

Canola not only offers savings in frying but also guarantees quick preparation, safe cooking, and high-quality food that meets diners' expectations. If your restaurant seeks to improve productivity without compromising quality, this oil is the smartest option for deep frying.