Even with careful control of all other aspects of frying, including temperature, moisture, crumbs, seasonings and filtration, the oil will deteriorate after a few days of usage and has to be replaced completely. The types and quantities of food to be prepared are the major considerations for fryer selection. Foods that can be fried in the same fryer without compromising quality can be grouped together for calculating fryer volume requirements.
Foods that exchange fat, transfer flavor, change oil color or impart other detectable characteristics should be assigned to separate fryers. The peak frying demand for each food group would determine the fryer volume requirement.
Fryer sizes for food services vary from 15 to 45 pounds for bench models and from 30 to pounds for floor models based on fat holding capacity. Smaller fryers allow more flexibility in matching capacity to varying demand during the day and dedicating separate fryers for specific foods in order to avoid flavor, seasoning and fat exchange.
Smaller fryers also can be put in service as needed, thereby, protecting oil from unnecessary heat stress, reducing heating costs and improving the rate of oil turnover.
Fryer design must be matched to the type of the product to be fried. For example, French fries can be prepared in fryers with deep and narrow baskets. Doughnuts are usually fried in wide, shallow fryers specially designed for this product. Fryers with cool zones, reservoirs of oil below heating surfaces that remain well below frying temperature, should be selected for applications where crumbs accumulate rapidly or the product contains ingredients such as sugar or lecithin that can quickly degrade oil.
The cool zones limit scorching and carbonization of particulate. However, cool zones do not provide effective crumb control and add extra oil volume that is not used for frying. Divided fryers can be used to separate products into smaller volume operations. A divided fryer prevents oil transfer across the fryer but may not prevent heat transfer unless separated by insulation.
In general, electrically heated fryers are easier to install. Gas fryers are usually preferred for high performance and heavy-duty usage. When using fryers with electric heaters, it is essential that the elements are completely immersed in oil during heating and frying. Otherwise, an exposed part of the element could overheat and create a fire hazard.
Installation of gas fryers requires compliance with regulations regarding gas piping, combustion air and venting of combustion gases. The products used for frying range from unhydrogenated fully refined fats and oils to specially hydrogenated products designed for frying. Fry- life, mouthfeel, product appearance, specific product requirements, ease of handling and cost are the major criteria for selecting a frying fat for a given application. A useful way to determine the suitability of an oil for frying is to consider its inherent stability to oxidation.
Inherent stability numbers relate to relative reaction rates of unsaturated fatty acids with oxygen. Therefore, an oil with a low inherent stability number is less susceptible to oxidation during frying. Calculated inherent stabilities of common fats and oils are shown in Table 1. The inherent stability calculation assumes that all oils are refined, bleached and deodorized from reasonably good quality crude oil. Regular frying shortenings generally have Active Oxygen Method AOM stabilities in the range of 40 to hours and melting points to oF.
Heavy-duty frying shortenings with AOM stabilities of to hours and melting points in the range to oF provide long fry-life. Shortenings are available in pound cubes and 5-pound bricks. A smaller size is easier to handle for food service operations.
Melting shortening requires careful handling to avoid possible damage to fryer and shortening. Pourable frying fats are popular due to their convenience in handling. They range from clear to opaque fluids at room temperature, 68oF. Soybean, canola and palm oil are examples. In general, liquid fats are not as stable to oxidation as their hydrogenated counterparts. The lower stability oils are cheaper but develop polymers that build up on the fryer and frying equipment, making fryer cleaning difficult and expensive.
High stability liquid oils with AOM stabilities as high as hours are also available. Frymax is a fully refined, long lasting and sustainable vegetable oil, which is why it has been the frying oil of choice in the fish and chip industry for over 60 years.
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