01
Clean oil
Frying oils are selected for stability and quality, not just price. Smoke point, oxidation, and turnover are tracked — not assumed.
Framework · v1.0 · Public domain
The Clean
Fryer Standard
A free, public framework for any restaurant or food brand serious about clean fry oil. Adopt all seven. Adopt some and disclose which. The point is the transparency, not the gatekeeping.
02
No seed oils
No soybean, corn, canola, cottonseed, sunflower, safflower, grapeseed, or rice bran oil in the fryer. Tallow, ghee, coconut, avocado, or olive instead.
03
No artificial coatings
No dextrose dips, no sodium acid pyrophosphate, no proprietary flour blends to fake crispness. The potato is the recipe.
04
No gluten cross-contact
Where fries are labeled gluten-free, the fryer is dedicated. Shared oil with breaded items disqualifies the claim.
05
Transparent ingredients
The oil, the potato, and any seasoning are nameable in one sentence. If the customer asks, the answer is ready.
06
Better sourcing
Oils and potatoes are traceable to a region or a supplier, not a commodity stream. Organic and regenerative preferred where available.
07
Better finished product
A clean fry should also be a great fry. The Standard exists to raise the floor without lowering the ceiling.
Adopt
Use the Standard. Free, forever.
Print it. Post it in your kitchen. Put a line on your menu. We’ll list compliant restaurants in the public guide.