Product Overview

The Square Mesh Fryer Oil Skimmer (Part No. 23850) is an essential daily maintenance tool for any commercial kitchen operating a deep fat fryer. As food is fried, particles of batter, breadcrumbs, and food matter break away and float in the hot oil. Left in the vat, these particles carbonise within minutes, turning dark and contaminating the oil — accelerating degradation and producing off-flavours in subsequent frying.

Regular skimming between frying batches removes these particles before they carbonise. This is one of the most cost-effective practices in a commercial kitchen: a 30-second skim between loads measurably extends oil life, reduces the frequency of full oil changes, and maintains consistent food quality throughout service.

The square mesh design captures food debris without excessive oil loss. At approximately 192mm wide, the skimmer fits comfortably through the frypot opening of Henny Penny open and pressure fryers. Lightweight at approximately 170g for ease of use throughout a busy service. Genuine OEM Henny Penny part.

Technical Specifications

• Type: Square mesh fryer oil skimmer
• Mesh width: approximately 192mm (7.55 inches)
• Weight: approximately 170g
• Design: Square mesh head for efficient debris capture with minimal oil loss
• Application: Daily hot oil debris removal during and between frying cycles
• Part numbers: 23850 / HP23850 / HEN23850
• Condition: New, genuine OEM

Compatible Equipment

This skimmer is compatible with the following commercial catering equipment:

• Henny Penny — EEG-144, OFE-341, OFE-342, OFE-32X, OFG-341, OFG-342, OFG-32X, OGA-341, OGA-342, OEA-341, OEA-342, Fastron series, 8000 series, PFE-500, PFG-500

Also suitable for use in other commercial open vat fryers of comparable frypot dimensions. Contact us to confirm compatibility with your equipment.

Frequently Asked Questions

Why should I skim frying oil during service?
Food particles that fall into hot frying oil carbonise within minutes. These carbonised particles contaminate the oil — causing it to darken faster, taste burnt, and break down at a lower temperature. Skimming between batches removes particles before they carbonise, directly extending oil life and protecting food quality.

How often should I skim the frying oil?
Best practice is to skim between every frying load during service. In high-volume operations, skim at minimum every 15 to 20 minutes during peak service periods.

Signs Your Skimmer Needs Replacing

• Mesh is torn, bent, or has holes that allow debris to pass through
• The handle joint is loose or showing corrosion
• The mesh head is misshapen and no longer sitting flat during use

Why Buy From LaunchCatering

• UK stock — genuine OEM Henny Penny parts
• Trusted by professional kitchens since 2020
• Commercial parts specialists — catering equipment only
• Contact us if you need help identifying the right accessories for your fryer model

No technical specifications available for this product.