Lincat Silverlink Gas Free Standing Fryer
Keith Warren says:
Excessive speed can damage the oil. A gentler, longer heat-up time is ideal.
It is worth allowing the unit extra time to make certain it heats up all the oil thoroughly.
Some manufacturers suggest that if a fryer takes 5 minutes to reach temperature, caterers may benefit by giving it up to 15 minutes before starting to fry, to ensure there are no pockets of cooler oil hiding in a corner of a tank.
Neil Roseweir, development chef at Falcon, says response time and temperature are important or food is cooked at too low a temperature , absorbs more of the oil and doesn’t taste as good.
Caterers too often buy under-powered kit for the job and then fry too many products at the same time and this reduces response time and temperature.
That is why the quality of thermostat is important, says Steve Loughton of Enodis UK Food Service.
This means it will react as quickly as possible when the food is introduced to the oil. The first seconds are crucial in ensuring the oil temperature is high enough to seal the outside of the food to ensure it does not absorb oil.
Fryers should be equipped with the best possible quality of of thermostat.
Johnathan Owen of MirOil says health and safety considerations are driving the move towards built-in filtration because this avoids the hot oil handling required with hand and mobile filtration systems.
Oil has still been expensive over the last 12 months and so quality operators have been interested in filtration systems.
And what do you do with your waste oil? There’s still a cost involved in dealing with it despite the existence of schemes to use spent cooking oil for biodiesel fuel. You can’t just pour it down the drain.
Cleveland Biotech offers a number of solutions – including microbial systems but these are designed to deal with residual waste and are not an excuse to tip oil down the drain.
Gas & Electric Fryers – Buy popular brand names including Falcon and Lincat online today!
Sources: eat out magazine and noodlepie
