Faster, Better, and More Efficient Frying

Everyone may not like being fat, but we all like our food fried in it. The switch from hydrogenated oils and shortenings to fat-free oils is better for our health, but not better for the foodservice industry. These newer oils are more expensive and that means costs go up on our delicious fried food too! Luckily manufacturers have focused on improving the fryers. Three basic areas of improvement are oil conservation, energy efficiency and safety. These improvements are resulting in a better and safer models for you and your customers.

The costs of frying oil and shortening rising it helps to conserve every drop. It seems simple to just use less oil when frying, but its not that easy. Most fryers have a "cold zone", this is in the bottom of the fryer where the food particles sit keeping them away from the hot cooking oil and contaminating your food. What manufacturers are doing is basically eliminating the cold zone in the fryers. How, you ask? Well with the advances in the filtration of the oil eliminates the food particles and essentially eliminates the need for the cold zone. The manufacturers make the filtration process much easier by installing it inside the fryer. This new filtration system allows the drain to pump out the food particles that would otherwise sit in the bottom of the fryer and contaminate the oil.

Conserving the oil used in the fryer with the new filtration systems also conserve the energy of the fryer. With the filtration systems in place it will allow you to less frequently need to fill the fryer with new oil, resulting in less energy heating the fresh oil. Newer spinning fryer models not only save oil, but they also say the heat used to cook your products. The spinning fryers are closed, to keep the oil from flying around your kitchen during the spinning process, it keeps in the heat from the oil. Cook times will be faster and recovery times too since less heat is lost when the product is cooking.

Safety is also a big issue that manufacturers are thinking about. Since most of the newer models come with the filtration systems built right in, the employees do not need to handles the hot oil and hoses used to filter the oil. These systems are so simple, all the employees need to do is open the drain valve and the filtration system will begin. And the hot filtered oil is returned directly to the vat so employees never have to touch it! Some of the models also have a high temperature limit. This high temperature limit controls the temperature of the oil so it does not get too hot and burn out the elements or start a grease fire.

All of these new features help control your costs and safety, but they also are goof for your customers too. The products cook faster and result in less oil being absorbed by the product and is not only healthier for your customers, but it tastes better too! Jean's Restaurant Supply wants to help you improve your cooking costs and help create better tasting food. Call our toll free number or visit our website to view our products and for more information on all of our cooking equipment!