42% of UAE Residents Eat More Fried Food During Ramadan: Implications for Kitchens

Ramadan changes more than eating schedules. In the UAE, it reshapes how people dine, cook, and order food, with clear implications for commercial kitchens.

A recent survey found that 42% of UAE residents eat more fried foods during Ramadan and Eid, yet more than half lack basic awareness about how cooking oil behaves at high temperatures.

At the same time, restaurant data from Dubai shows a 15% decline in dine-in orders during Ramadan, even as food delivery increases in key evening and late-night slots around iftar and suhoor. These shifts combine increased demand for fried favourites like samosas, falafel, and knafeh with changing kitchen workflows and service peaks.

For professional kitchens, these seasonal patterns create a unique operational challenge: higher frying load with intensified time pressure. When orders surge and staff juggle multiple tasks, frying oil can easily be neglected, accelerating degradation, increasing waste, and compromising quality.

Why Oil Quality Matters More in Ramadan Kitchens

Frying oil doesn’t behave the same under heavy usage. When heated repeatedly without proper management:

• Oil breaks down faster, producing free radicals and off-flavours.
• Smoke point is exceeded more often, leading to burnt tastes and potential health concerns if the wrong oil is reused.
• Food consistency deteriorates, impacting customer experience and repeat business.

These factors are especially pertinent during Ramadan, when kitchens operate under tight schedules and regularly produce high-volume orders at both iftar and suhoor.

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Practical Measures: Managing Frying Oil Under Peak Load

Here’s what professional kitchens should do to stay efficient and consistent during busy Ramadan service hours:

1. Choose the Right Oil and Understand Its Limits

Start with oil that has a high smoke point (200°C+) such as refined sunflower, canola, or palm oil for repeated frying.

Educating kitchen staff on smoke points helps prevent oil breakdown and maintains flavour.

2. Monitor Frying Temperature Actively

Too low and food absorbs excess oil; too high and the oil deteriorates prematurely. Consistent temperature control helps protect oil quality and food texture.

3. Change Oil According to Usage, Not Time

Instead of a fixed schedule, base oil changes on actual usage and quality indicators. Rethinking oil replacement saves costs and reduces waste.

4. Filter Oil Frequently to Remove Particles

Food debris accelerates oxidation and off-flavours. Regular filtration removes these particles, keeping oil cleaner longer and maintaining the taste and quality diners expect.

5. Test Oil Quality Instead of Guessing

Visual checks alone aren’t reliable. Measuring oil quality with a tester gives objective data on when oil should be refreshed or filtered, protecting both food quality and kitchen profitability.

The practices like choosing stable oil, monitoring temperature, filtering routinely, and testing quality should be part of any kitchen’s standard operating procedure, especially during high-volume Ramadan service.

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Frying Oil Care: A Core Part of Kitchen Workflow

The combination of busy order cycles and increased demand for popular fried dishes means that oil management isn’t optional, it’s a business performance lever.

When oil is filtered regularly:

• Debris and burnt particles are removed
• Oil stays cleaner longer
• Food quality stays consistent throughout service

When oil is tested properly:

• Kitchens avoid guessing
• Decision thresholds are data-driven
• Waste and costs are controlled

These practices protect the customer experience and help kitchens operate efficiently during Ramadan’s service peaks.

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Our Biggest Sale of the Year:

To support professional kitchens during this demanding month, VITO UAE is offering 15% off all oil filtration machines, oil quality testers, and filter papers.

This limited-time Ramadan offer helps kitchens adopt smarter oil management without raising costs. Improve oil quality, reduce waste, and ensure consistency when your kitchen needs it most.

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References:

• Dubai Healthcare Guide 42% of UAE Residents Increase Fried Food Consumption During Ramadan
• Arabian Business / Syrve MENA Report Dubai Restaurants See 15% Dip in Dine-In Orders During Ramadan
• Caterer Middle East How Did UAE Restaurants Perform During Ramadan?
• YouGov MENA / UAE Consumer Spending Studies UAE Consumer Spending Trends During Ramadan Surveys 
• Upper Setup / UAE Delivery Data Grocery and Food Delivery Surge During Ramadan in the UAE
• Khaleej Times Ramadan Iftar Buffet Prices Rise Across UAE