Frying Tips From FiltaFry
Every day thousands of pounds of waste oil are produced by restaurants and other commercial kitchens across the country. Since it is unlikely that fried foods will fall out of favor with the public anytime soon, much of this waste can be viewed as a necessary evil. However, nearly half of this waste oil in unnecessary and could be prevented with proper filtration. FiltaFry understands this pressing issue facing the food service industry and offers a way to reduce waste and improve efficiency in the kitchen. Filta has been reducing waste oil production for over a decade, in most cases eliminated as much as half of the waste oil produced by its customers and saving them hundreds of dollars on cooking oil expenses.
How Efficient Are Your Frying Practices?
Most restaurant owners and managers never really assess the issues of efficiency in regard to their fryers, because most do not fully grasp the intricacies of their equipment and how its use affects the quality and longevity of their cooking oil. Using a professional service, such as FiltaFry, can drastically increase the usability of your oil. However, there are practical measures you can take on your own to improve the life of your cooking oil.
It is crucial that you never overfill you fryers. When in use, make sure that you are heating the oil to a temperature that is appropriate for the food item being prepared. Never overheat your oil, as this accelerates it’s decomposition and creates an extremely dangerous work environment.
Fryer oil should be strained regularly to prevent small pieces of food that break off in the oil from burning. Keep the fryer heat turned low when fryers aren’t being used. Your FiltaFry technician will evaluated your setup and use to establish the optimum operational procedures for your restaurant.
Food Handling Concerns
Anything that you put into your fryers affects the quality of your oil. Moisture getting into your oil can have dire effects. Any food items being fried should be thawed in advance and dried.
If you process your own food, emphasize uniformity and care. Equally sized food items will fry more evenly without burning. Never season foods near the fryers, to avoid small particles falling into the oil. Though FiltaFry’s micro-filtration system can remove these small contaminants, your factory installed filters will not.
Caring For Your Fryers
How you maintain and operate your fryers also has an effect on your oil usage. Make sure you staff is well trained on proper frying techniques, as well as how to replace oil. Shortening should always be packed tightly into the lower section of the fryer, taking extra care that no air pockets are left around the heating coils. Shortening should be melted at low heat (applied only after the shortening has been packed).
Fryers should be cleaned by staff daily, to minimize risks of contaminants coming in contact with oil and to reduce safety risks. If possible, have your staff skim the oil at least once at the end of every shift. Your FiltaFry technician can help identify instances where your staff could improve your fryers functionality by altering routine and improving procedures.
