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 FACTOR
3: Follow The Right Cooking Process
The third step to
The 4 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 can get into
the oil before, during and after normal cooking.
There are several ways operators
can minimize the by-products produced during frying and slow changes
to the oil’s characteristics.
An easy way is to remember the acronym – CWASH.
Avoid unnecessary exposure to Crumbs, Water, Air, Salt
and Heat.
Additional Principles for Frying Right
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Load, then shake fry baskets away from
the frypot area, allowing food particles and other contaminants
to fall safely away from the oil.
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Careful and frequent
filtering coupled with good fry station management will remove
the solid particles that collect in the oil such as food particles
and non-dissolved salts that occur during the normal cooking
process.
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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.
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Follow the manufacturer’s
recommendations and instructions for frypot cleaning and replace
oil promptly when needed.
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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
are too high.
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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.
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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. |
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Note: In Europe, some EU countries
have adopted standards for measuring oil properties and require
oil change and fry station management based on those measurements. |
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