If the oil is hot, food will have a uncooked centre and the oil life will be wasted. Best frying temperature should not exceeded a 160ºC for most of the oil products. Water causes foaming and spattering, always remove excess moisture from food before frying. Filter oil completely at least once a day and keep the fryer spotless after cleaning. Rinse fryer thoroughly to neutralise any remaining soap. Use a absorbent cloth dry fryer.