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
Recommended oil
High-oleic sunflower
Long fry life and a clean, neutral taste.
Recommended oilMid-oleic sunflower
A balanced option where cost is the priority.
Formats: Tanker, rail, tote
Ready for pricing?
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