What is the fryer oil log form template?
Fryer oil that's left too long affects how food tastes and looks, and many kitchens keep a log of when oil was checked, filtered and changed. On paper, that log tends to live on a greasy clipboard next to the fryer and stop being filled in halfway through the month.
This template lets kitchen staff log each check in under a minute: which fryer, when, the oil temperature, a total polar materials (TPM) reading or test strip result, and what they noticed. They then tick everything they did, from checking only to topping up, filtering, skimming or changing the oil, with extra questions for the amount added or the new oil and how the old oil was disposed of.
Each entry is saved as a PDF in your FileIt vault, building a dated log you can review to see how long oil lasts in each fryer and whether checks are being done every shift.
- Best for
- Restaurants, takeaways, pubs, chip shops, hotel and contract kitchens
- Filled in by
- Kitchen staff doing the check, with an optional supervisor sign-off
- Time to complete
- Under a minute for a routine check
- Includes
- TPM and test strip results, action taken, top-up and change details, disposal and fault reporting
Who uses a fryer oil log form?
- A fish and chip shop logging oil checks on each fryer every shift
- A burger restaurant tracking how long oil lasts between changes
- A hotel kitchen keeping a dedicated gluten-free fryer's log separate
- A kitchen manager checking that closing staff filter the oil every night
- A multi-site operator comparing oil use between kitchens
- A pub kitchen keeping records to show an inspector or head office
Questions on this fryer oil log form
22 questions · includes conditional questions.
1 Fryer check
- Kitchen or site
- Fryer* Fryer 1 · Fryer 2 · Fryer 3 · Fryer 4 · Chip fryer · Fish fryer · Gluten-free fryer
- Date*
- Time*
- Shift* Opening · Lunch · Afternoon · Dinner · Closing
- Oil temperature reading
- Temperature unit asked only when it applies °F · °C
- Total polar materials (TPM %) from oil tester
- Test strip or visual result* Good · Getting worn: filter soon · Change now
- What you noticed Dark colour · Foaming · Smoking at normal frying temperature · Strong or off smell · Thick or sticky · Food browning too fast · Off taste in food
- What did you do?* Checked only, no action needed · Topped up · Filtered · Changed the oil · Skimmed debris
- Amount of oil added asked only when it applies
- Unit asked only when it applies Litres · Quarts · Gallons · Pounds · kg
- Oil type or product* asked only when it applies
- Oil lot or batch number asked only when it applies
- Used oil disposed of* asked only when it applies Into the waste oil container for collection · Collected by waste oil contractor today · Other
- Fryer cleaned or boiled out before refilling? asked only when it applies
- Any fault or safety issue with the fryer?*
- Describe the issue and who was told* asked only when it applies
- Notes
- Your name or initials*
- Supervisor check (initials)
The fryer oil log form, page by page
1 Fryer check
Staff pick the kitchen or site, the fryer, date, time and shift. Under oil condition they can enter the oil temperature and unit, a TPM percentage if you use an oil tester, and a required test strip or visual result: good, getting worn, or change now. A checklist captures what they noticed, such as dark colour, foaming, smoking, an off smell, thick oil or food browning too fast.
Staff then tick every action taken: checked only, topped up, filtered, skimmed or changed. Topping up asks how much oil was added and in what unit; changing the oil asks for the oil type, the lot or batch number, how the used oil was disposed of and whether the fryer was cleaned or boiled out before refilling. Every entry also asks whether there's a fault or safety issue, opening a box to describe it and who was told. The entry ends with notes, the staff member's name or initials and an optional supervisor check.
Make the template yours
- Rename the fryer list to match the fryers in your kitchen
- Make the TPM reading required if every site has an oil tester
- Edit the disposal options to match your waste oil contractor's arrangements
- Add a QR code sticker on each fryer that opens the form
- Send fault reports to the kitchen manager's email
- File logs into a vault folder per site
Tips for a better fryer oil log form
- Take readings at the same point each time, such as before service, so results are comparable
- Follow your oil tester's instructions for when to filter and when to change, rather than guessing by colour alone
- Let hot oil cool to a safe temperature before filtering or draining it
- Never pour used oil down a drain; keep it for your waste oil collection
- Review the log monthly to spot a fryer that needs oil changing much more often than the others
Every response becomes a PDF in your vault
Each check is filed as a PDF in your FileIt vault, titled with the date, and the manager can be emailed for every entry or rely on the Responses table.
Filter the Responses table by fryer to see the history of checks and changes, or export the log to CSV to work out average days between oil changes.
- Start from this template. It opens in the FileIt Forms designer — change any question, add pages, set the rules for when questions appear.
- Share it. Turn on a public link, or send it to people by email, each with their own link. They don’t need a FileIt account.
- Get the answers as PDFs. Each response is saved as a PDF in the vault folder you choose, with uploaded files attached — and listed in a Responses table you can export to CSV.
Fryer oil log form: frequently asked questions
Is this fryer oil log free?
Yes. It's included in the FileIt Forms app on every account, including the free plan.
Do kitchen staff need a FileIt account?
No. Share the form link or a QR code and staff can log checks without signing in.
What is TPM?
Total polar materials is a measure of how far frying oil has broken down, shown as a percentage by handheld oil testers. If you don't use a tester, leave it blank and use the test strip or visual result.
Does the form tell staff when to change the oil?
No. It records the reading and the action taken. Set your own change points with your oil supplier or tester guidance and add them to the help text.
Can I log a fryer fault?
Yes. Answering yes to a fault or safety issue opens a box to describe it and who was told.
Can I use it in °C or °F?
Yes. Staff pick the temperature unit when they enter a reading.