Fitfrying.com - Fit Frying

FACTOR 4: Follow The Right Cooking Process

The fourth step in The 5 Factors for Fit Frying is following the right cooking process. The composition of oil changes as it interacts physically and chemically with food, oxygen, and heat. By-products are created as a result of this process, some of which evaporate and some of which stick around—changing the oil’s characteristics. Contaminants, including food particles, water, and starches migrating from food during cooking all contribute to the breakdown of oil quality.

There are several ways operators can minimize the by-products produced during frying and slow changes to the oil’s quality. An easy way to be mindful of them is to remember the acronym – CWASH.

Avoid unnecessary exposure to Crumbs, Water, Air, Salt and Heat.

After loading fry baskets, shake them away from the frypot area. This allows loose food particles to fall out of the fry baskets safely away from the oil.

Careful and frequent filtering will remove the solid particles that normally collect in the oil during frying such as food particles and non-dissolved salts.

If oil is contaminated by any unexpected substance or object it should be disposed of immediately in accordance with safe handling guidelines. The fryer should also be carefully cleaned and sanitized before being used again.

Follow the manufacturer’s recommendations and instructions for frypot cleaning and replace oil promptly when needed.

Maintain optimal oil temperature in the cooking zone. It extends oil life and avoids situations in which foods are cooked too quickly or at a temperature that is too high. The duration for which food is held at a specific temperature is referred to as the “cooking curve.” This can vary based on the type of food involved, operator preference and desired outcome – including oil absorption.

	For best results, oil temperatures should be maintained at 330°F–350°F at the beginning of the fry cycle – then reduced to near 330° F for a short period, then elevated again to 330°F-350°F.
	New varieties of trans fat-free oils in the US, however, may require different temperatures for optimal frying. Check with your manufacturer for details.

Note: In Europe, some EU countries have adopted standards for measuring oil properties and require that frying oil be changed based on the results of those measurements.