Applications
Commercial frying
Oils built to hold up under continuous heat - stable, consistent and documented, so your fryer runs longer between oil changes.
On a continuous fryer, the oil is part of the process. Heat, moisture and time drive oxidation, free fatty acid build-up and colour change, and those determine fry life, finished-product flavour and how often you discard and refill.
What matters
- High oxidative stability (OSI) for longer fry life and fewer change-outs
- Low free fatty acids and controlled polymer build-up
- Clean, neutral flavour that lets the product taste like the product
- Consistent lot-to-lot performance you can plan production around
High-oleic sunflower oil is the reference choice here; a high-stability blend extends life further on the most demanding lines.
Recommended oils
High-oleic sunflower
Long fry life and a clean, neutral taste.
Recommended oilMid-oleic sunflower
A balanced option where cost is the priority.
Frequently asked questions
What is the best oil for continuous commercial frying?
High-oleic sunflower oil is the reference choice; a high-stability blend extends life further on the most demanding lines.
What drives fry life?
Oxidative stability (often measured as OSI), controlled free fatty acids and low polymer build-up. Learn how these appear on a certificate of analysis.
Do you supply high-stability blends?
Yes, to specification, for the most demanding continuous lines.
What formats and minimum order?
Tanker, railcar and tote/IBC; formats and minimums depend on product, origin, volume and destination.
Can I test an oil on my line first?
Yes — we can provide specifications and a sample on request so you can measure fry life and flavour against your own equipment.
Matching an oil to your line?
Tell us the process and volume and we can recommend a grade, with what your team needs to qualify it.