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Food Service Deep Frying Operations FOOD SERVICE DEEP FRYING OPERATIONS VERI-FRY® FS The taste of properly cooked fried food is appreciated throughout the world. The odor and flavor of many foods is enhanced by the incorporation of heated oils. Though cultures vary in their use and acceptance of different fats, oils and replacers, all agree on one subject - bad oil produces bad food. Food service locations have to be especially sensitive to serving out-of-specification food since one bad customer experience can drive sales down as word-of-mouth experience and media exposure negates the best crafted marketing campaign. A fryer operator needs a tool to make the proper discard of used frying oil a certainty. If oil is discarded early the economic cost is punishing. Too late discard of oil drives down sales. Some stores separate different foods into different fryers, but then rotate the oils from fryer to fryer. Others fry every type of food in one fryer. Fryers vary in size, design, and capacity according to manufacturers' beliefs about what is necessary to fry specific foods, but then kitchens are transformed by marketplace forces to fry new menus in older equipment. Operators substitute frying oils based on price, availability, suitability, and current nutrition ideas and then back again to counter popular cultural trends. Various regimens of passive or active filtration are instituted to reduce oil usage. Nothing about food service frying stays constant. Even the largest chains find it difficult to maintain their standards in every store. The food service industry has evaluated many quick testing methods including oil color matching rods and dipsticks, viscosity and electrical property meters adopted from diesel oil control and other industries, pH testing paper wicks, and solvent-based chemistry sets (including our own prior patents). After examining tens of thousands of samples at our research center, we concluded that all those tests were seriously off the mark and did not help operators increase their profits and reduce waste. Food service frying is more about all the parts of the cooking system than about a single property of the frying oil. The test that tonight properly predicts the quality of food to be fried in tomorrow's lunch rush is the test of choice. Will the breaded chicken be cooked through to the bone, or be undercooked and compromise food safety with toxic bacteria? Will the French fries be golden and crisp, or will they be dark, limp, oil soaked and bitter? When the oil won't be good tomorrow it should be discarded tonight. The VERI-FRY® FS food service frying oil quick testing system was invented to solve the real problem faced by food service operators. The need is to produce consistent quality fried food. Oil quality always degrades due to heat and oxygen, but the proper discard point of the frying oil always varies according to the nature of the oil and the amount, quality, and type of food fried, and also with the intensity of filtration. The simplest pathway for prediction and control of fried food quality is to include the measurement of food degradation products in the oil test. This is what we have achieved according to independent food service studies. Further, an international collaborative study among regulatory, industrial, and academic laboratories also shows that this same simple VERI-FRY® FS (TPM) quick test is accurate in measuring oil breakdown products to laboratory standards of accuracy. A disposable plastic vial, a dropper pipette, and a color matching card are all the tools you need to gain control of the frying system. With control comes consistent fried food, happy customers, and repeat sales. We believe everyone benefits from using VERI-FRY® FS! 101 Liberty Street ● Metuchen, NJ
08840-1215 ● USA TEL: 732-321-KITS (5487) ● FAX: 732-321-1660 US TOLL FREE: 800-29-LIBRA www.libralabs.com/TKT ● askTKT@libralabs.com ©Copyright 2003-2004 Test Kit Technologies, Inc. |
