Choosing the Best Oil for Deep Frying in Commercial Kitchens

deep frying shrimp

When it comes to whipping up crispy and golden delights in a commercial kitchen, selecting good oil for deep frying is crucial. It’s not just about the taste; it’s about the efficiency of your cooking process. The right oil can make or break your deep-fried dishes, impacting everything from flavor to food safety.

A good deep frying oil has a high smoke point, remains stable under heat, and subtly complements the flavors of your food without the hefty price tag. In this guide, we will highlight the best oils that meet these criteria and help you avoid oils that are unsuitable for high-heat cooking.

Factors that Make the Ideal Deep Frying Oil

Deep frying fat requires the correct cooking technique and the perfect oil. When it comes to commercial kitchens, choosing the right oil can impact everything from food quality to cost-effectiveness. Let’s dive into what makes an oil good for deep frying.

1. Smoke Point

The smoke point of oil is a crucial factor for deep frying. It’s the temperature at which oil begins to smoke, indicating it has started to break down. Using oil beyond its smoke point can impart a burnt taste to food and even pose a fire hazard.

According to the United States Department of Agriculture, deep frying can involve temperatures over 204°C. Choosing oils that can handle this temperature ensures you achieve that perfect crispy texture without any risks. Refined oils typically have higher smoke points, making them suitable for the high heat required in deep frying.

2. Stability

Oils high in saturated and monounsaturated fats are known for their stability, which makes them ideal for deep frying. And since these oils are less likely to react with oxygen, they reduce the risk of forming harmful compounds. Stable oils also maintain their quality and flavor even under intense deep frying conditions, making them the safest oils for frying in food service operations.


3. Pricing

In the bustling environment of a commercial kitchen, cost is a critical factor. While refined oils offer affordability and are a go-to for their budget-friendly price, they might lack the depth of flavor found in their unrefined counterparts.

However, affordability doesn’t mean you have to compromise on taste. Purchasing oil in bulk can lead to significant savings, ensuring your kitchen is always ready to whip up delicious meals without overspending. Moreover, the oil’s price can vary based on location due to factors like transportation costs and local availability, making it essential to choose oils that balance cost and quality efficiently.

4. Flavor Profile

When it comes to deep frying, the goal is to cook the food thoroughly without overshadowing its natural flavors. Oils with a neutral flavor profile are preferable, as they allow the true taste of the fried items to shine through.

The Best Cooking Oils for Deep-Frying Food  

We’ll now explore the best oils for deep frying, taking into account factors crucial for food service professionals: pricing, flavor profile, and smoke point. Each of these oils brings something unique to the table, from the affordability and neutral taste of canola and vegetable oils to the specific flavor profiles of corn and sunflower oils. These are soft oils, which means they are also liquid at room temperature and convenient to use anytime without the hassle of melting solid fats.

When choosing the best deep frying oil, consider your specific needs, including the type of food you’re frying, your budget, and the desired flavor outcome.

Canola Oil

  • Price: Moderate
  • Smoke Point: 204°C – 223°C
  • Flavor Profile: Light/Neutral; can have a slight fishy flavor when cooked at high temperatures

Canola oil stands out for its affordability and high smoke point, making it one of the best cooking oils for frying food. Its neutral taste ensures it doesn’t interfere with the flavor of the food, making it versatile for various dishes. Particularly cost-effective for bulk frying, canola oil offers great value without compromising quality.

pouring oil into a pan

Corn Oil

  • Price: Moderate
  • Smoke Point: 210°C – 232°C
  • Flavor Profile: Mild, slightly buttery

Corn oil is prized for its affordability and high smoke point. This makes the oil ideal for frying at high temperatures. Though it imparts a mild corn flavor, it’s perfect for snacks like popcorn or foods where a slight buttery taste enhances the dish. Economically and efficiently, corn oil is one of the best frying oils for bulk frying operations.

Sunflower Oil

  • Price: Affordable; slightly more costly than some alternatives
  • Smoke Point: 210°C – 232°C
  • Flavor Profile: Mild, slightly nutty

Sunflower oil is excellent for achieving crispy and golden frying results without the oil breaking down. Its mild, nutty flavor is particularly suited to fry sweet treats like doughnuts as well as savory items. Sunflower oil’s balance of cost and quality makes it one of the best oils for various frying needs.

sunflower oil

Soybean Oil

  • Price: Moderate
  • Smoke Point: 204°C – 232°C
  • Flavor Profile: Neutral

Soybean oil, is a go-to for its high smoke point and affordability. This frying oil is one of the best for a wide range of deep-frying tasks, offering a neutral flavor that doesn’t overshadow the natural taste of foods. Its reusable ability after straining makes it a cost-effective and practical choice for busy commercial kitchens.

Oils Not Suited for Commercial Deep Frying  

When it comes to deep frying, especially at a commercial level, not all oils make the cut. Some oils fall short due to low smoke points, high costs, or overpowering flavors. Here are some of them:

  • Extra Virgin Olive Oil. Although one of the healthiest oils for frying, extra virgin olive oil is not suited for commercial deep frying due to its low smoke point of around 160°C. Exceeding this temperature can cause the oil to break down, releasing harmful compounds and altering the taste of your food.
  • Flaxseed, Walnut, and Sesame Oil. These oils are known for their unique flavors and health benefits but are less than ideal for deep frying. With low smoke points, they are prone to burning and are better suited for finishing dishes or dressings where their distinctive tastes can be appreciated without the risk of overheating.
sesame oil

Choosing the right oil for deep frying is crucial in a commercial kitchen, not just for flavor and health but also for safety and cost-effectiveness. Opt for oils that can handle the heat without compromising quality or breaking the budget.

Perfect Your Deep Fry with Oleo-Fats  

Picking the best oil for deep frying involves more than just considering the smoke point. It’s also about finding a supplier who understands your needs.

As a vegetable, corn, sunflower, and canola oil manufacturer, Oleo-Fats specializes in producing a range of options for your commercial deep-fried offerings. Our expertise allows us to customize these oils to your specific requirements, ensuring optimal stability, flavor, and frying performance.

Partner with us to access top-quality oils that will take your culinary creations to the next level. Reach out to Oleo-Fats today to explore our tailored solutions for your business!

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