The aim of this study was to investigate the efficiency of the oil mist collector during deep frying chickens. The chicken samples were divided into four groups: In group I, twelve pieces of chicken sticks were fried by using used cooking oil, while group II was for twelve pieces of chickens sticks fried by using new cooking oil. Group III and IV used the same oils as Group I and II, respectively, with twenty pieces of chicken stick samples. The frying temperature was 138-190 ํC. An average weight of chickens from group’s I and II were 1.16kg/12 pieces, for Group III and IV were 2.03 kg/20 pieces. Oil mist concentrations were sampled by using smoke meters installed at inlet and outlet of oil mist collector. The double stages collector contained 350 ml of used cooking oil in the top and 650 ml in the bottom. The data were analyzed by using multiple linear regressions, ANOVA, t-test and Pearson correlation. The results showed that the new and used oils had 17.42% and 6.06 % opacity, respectively. The new oil produced the oil mist more significantly than the used oil (p