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Article by Kim Addison, VITO UK There are several key reasons why you should filter your frying oil: Firstly, to improve the quality of your frying oil by removing particles and the carbon.  The food service industry will be all too familiar with the associated health risks of fried food and the healthy eating agenda, so it’s a perfect time for operators to seriously look at getting the best possible fried product to their customers and the best equipment to use. An area which is critical to this topic is of course, oil filtration. It seems a pointless exercise and...

An Article by the German Association for Frying Oil Science (Deutsche Gesellschaft für Fettwissenschaft e.V. (DGF))   Before deep-frying Preheat the deep-frying fat with a max of 140°F for some minutes before start up Control the oil temperature using an external thermometer The deep-frying quantities: the ratio of food to deep-frying oil or fat should not exceed 1:10 Separate deep-fryers should be used for fish, potato products and finally meat, chicken and vegetables Wet food products should be dried frozen food products should be defrosted and dried Avoid salt and other spices before deep-frying Shake off any crumbs from food products that have...

Proper care of your deep fryer will not only prolong the life of the fryer itself, but will also influence the quality of your frying oil.  Therefore, we put together some tips for the ideal cleaning of your deep fryer: - Skim away floating particles in the oil to minimize a burnt in crust - At the end of each working day, the outside of the deep fryer should be wiped down  - Clean fryer baskets, sediment trays and/or fryer racks every day. Make sure all fryer accessories are completely dry before putting them back into the oil. - Remove larger sediment stuck...

Common practices from guessing to knowing! From QSR to gourmet restaurants, deep frying is a very popular way to cook. Done right, the fried goods are delicious, fast served and deliver a perfect crunch. However, frying oil degrades if it’s used repeatedly.The longer the cooking oil is used, the lower the quality. During the deep frying process, heat, air and moisture are brought into the oil, which causes it to breakdown. Conversely, the lower oil quality alsoinfluences the quality of the fried food. It affects the color, taste and texture of the dishes. Therefore finding out when it is the...

For many of us, there is nothing better than golden-brown deep-fried, crispy fries. Some though, still consider them as unhealthy. But what is really the situation with this popular dish? Unfortunately, mistakes can be made during the frying process that can increase the fat content of fries by up to 25% which can be avoided. The average fat value is only 8%. Oil is an optimal heat transfer medium and cooking times are very tight, even vitamins and proteins are largely preserved during the deep-frying process. Believe it or not, the main requirement for properly fried food is in the correct...