Frying Technology and Practises

7/28/2019 Frying Technology and Practises

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Optimm deep-rin

Recommendations by theGerman Society for Fat Science

(DGF, Deutsche Gesellschaft fr

Fettwissenschaft e.V.)

www.dgfett.de

Deutsche Gesellschat r Fettwissenschat e.V. (DGF)Postach 90 04 4060444 Frankurt/MainGermany

Teleon: +49 69 7917-533Teleax: +49 69 7917-564E-Mail: [email protected]


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This brochure is an adaptation o the Deep-rying recommendations rom the Food Industries Association oAustria, FIAA rom June 2006. The text has been adapted or the German market by the German Society or FatScience e.V. and is now translated into English.

It has been translated with the support and permission o the Austrian proessional association and the authorsMaria Schwarzinger, Wolgang Ahammer, Jnos Gombos, Helmut Reitbauer, Peter Weiland

Authors o the German and English version:Christian Gertz, Chemisches Untersuchungsamt HagenBertrand Matthus, Max Rubner-Institut, Detmold

The inormation provided in this brochure has been careully researched and is based on the latest develop-ments o the science. Nevertheless the authors and publishers cannot provide any guarantee or the correct-ness o the data.

Updated: November 2012


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Contents

1. Introdction 4

1.1 Regulations 4

1.2 Target group 4

2. Theor o Deep-rin 5

2.1 Denition 5

2.2 Deep-rying process - Product Saety and Quality 5

2.2.1 Changes in the deep-rying medium 5

2.2.2 Changes in ood during deep-rying 7

3. Selection o Deep-rin Oils and Fats 8

3.1 Nutrition-physiological aspects 8

3.2 Culinary aspects 9

3.3 Technological aspects 10

4. Processin 11

4.1 Equipment 11

4.2 Start-up 11

4.3 Filling 11

4.4 Temperature 124.5 Interruptions/Process end 12

4.6 Sta 13

4.7 Documentation 13

5. Ealation o Deep-Frin oils and ats 14

5.1 Sensory evaluation 14

5.2 Quick tests 14

5.3 Laboratory methods 14

5.4 Codex Alimentarius 14

6. Deep-Frin Addities 15

7. Occpational Saet 16

Reerence 17

Instrction sheet or Deep-rin 19

Check List Deep-rin 21


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1. IntroduCtIon

1. Introdction

Deep-Frying is a ast and easy method to prepare tasty ood thereore despite the trend to low-at oods,French Fries and other deep-ried products enjoy increasing popularity.

On the other hand consumers judge high-at oods increasingly more critically. With the rising consumption odeep-ried oods, the interest to use nutrition-physiologically less problematic ats and oils and to minimize orexclude the ormation o harmul substances has increased.

1.1 Relations

Deep-rying is by denition a production process or ood, with which the legal regulations o the VO (EG)178 and the requirements o the VO (EG) 852 and 853 need to be considered. Beyond that, guidelinesor large-scale catering establishments and small commercial kitchen enterprises as well as saetyregulations exist in many countries.

1.2 Taret rop

The ollowing recommendations are predominantly or commercial kitchen enterprises, like industrial andcommercial catering and/or aligned to community ood supply in enterprises and institutes.

With other areas o deep-rying, e.g. in the ood industry or in the household, the recommendations orthese areas are not dealt with in greater detail.

These recommendations serve as a guideline or the practice o deep-rying and are based on currentscientic perception, the optimization o the deep-rying process with respect to product saety andnutritional-physiological quality o the products in culinary aspects, at stability and handling.

2. Theor o Deep-rin

2.1 Defnition

Deep-rying is a cooking process, with which water containing oodstu is immersed into edible oils orats at temperatures between 140 180 C. In the rst phase, within a ew seconds, a thin crust orms,whose structure crucially aects the deep-rying process and the quality o the ood with regards to atabsorption and crispness.

Fats and oils have a high heat capacity, thereby enabling heat transer at temperatures ar above that othe boiling point o water. Due to the evaporation in the boundary zone between ood and oil, the waterbound in the ood is gradually transported rom the inside to the boundary layer into the surrounding oil(mass transer). The speed o transer depends more or less on the structure o the outer crust. As soonas the transer o water ends, the temperature inside the ood starts to rise above 100 C. At this point thetypical deep-rying aromas and favors as well as the gold-yellow colour begin to develop. With the rise otemperature in the boundary zone to more than 120C, the ormation o acrylamide begins, in particularin the presence o reducing sugars and asparagine like in grain- or potato products.

The moisture released rom the ood acts as a protective shield, preventing direct contact o oxygen tothe at surace. Consequently, rying ats that are constantly used or the preparation o meals deterioratemore slowly as i being heated up requently without ood.

Heat- and Mass transfer during deep-frying

temperature

100C

150180C frying oil in the fryer

103150C boundary zone (crust)

100103C evaporation zone

100C migration zone

75 100C liquid water

75C center of the foodwater

convective flow of heat

2.2. Deep-rin process Prodct saet and qalit

During deep-rying not only desired changes occur, like crusting o the outer area, cooking processeswithin the ood and the ormation o typical favour components, deep-rying also leads to unwantedchanges, which nally results in the deterioration o the rying oil/at. These changes aect both the qualityo the deep-rying medium and the quality o the ried ood.

2. theory of deep-fryIng


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2.2.1 Chanes in the deep-rin medim

Depending upon temperature and the duration o the deep-rying process, the heating o ats and oilswill change the composition o the medium and eventually lead to the degradation o the at. In order toproduce optimal sensory results the oil must have experienced some initial thermal decomposition. Onthe other hand at degradation i s not reversible, the processing must aim at obtaining and maintainingoptimal conditions or the production o tasty ood or as long a time as possible. This is not a simpletask, as complex physical procedures and chemical reactions take place during deep rying, which areinfuenced by temperature and also by the interaction between the oil/at, the ood item and atmosphericoxygen.


pica paam Ca i

- i

Ca b Cai wi

iai

a

(independent othe type o at)

Reractive index/UV Increases Accumulation o conjugatedatty acids

Yes*

Density Increases Polymerized triacylglycerols Yes*

Dielectric coecient Decreases Polar-oxidized components disturbed by ree atty acidsand water

Yes*

Colour Becomes more intensiveand darker

(Maillard) reaction productso amino acids (protein) andunsaturated Carbonyl com-pounds

No

Conductivity Increases Polar compounds Yes*

Surace tension Decreases Polar compounds Yes*

Smoke point Decreases volatile oxidized decompo-sition products

Yes*

Specic Heat Increases Polar compounds Yes*

Viscosity Increases Polymerized triacylglycerols(MG>1000)

Yes*

Cmica paam

Anisidine value Increases Secondary oxidation products Yes*

Iodine value Decreases Formation o oxidized atand dimerised products

Yes*

Peroxide value Increases but can alsodecrease

Primary oxidation products No

Petrolether insolubleoxidized atty acids

Increases Oxidized polymerizationproducts

Yes

Polar compounds Increases Oxidized and polymerizeddegradation products includ-ing unchanged polar atcomponents

Yes

PolymerizedTriacylglycerols

Increases Oxidized and not oxidizedpolymerized Triacylglycerols

Yes

Acid value Increases Formation o oxidationproducts with ree carboxylgroups

No

dcmii:

Food ats and oils are (rom a chemical point o view) mixtures o triacylglycerols (non-polar components),which are composed o atty acids and glycerol. Such triacylglycerols are aected by oxygen and heat,whereby, due to oxidation and polymerization more polar compounds like ree short-chain atty acids,mono- and diglycerides, aldehydes, ketones, polymers, cyclic and aromatic compounds are ormed.Some o these compounds are responsible or the pleasant favour o the deep-ried products. At thesame time however, oxidation products such as short-chain atty acids lead to a decrease o the smokepoint, so that the at starts smoking at clearly lower temperatures than the resh at. In addition it deve-lops a gritty taste. Polymeric components lead to the ormation o oam and increase the viscosity (i.e.the deep-rying medium becomes more viscous). Especially when palm kernel oil and coconut at areused, water rom the ried ood splits o atty acids (hydrolysis), orming an eye-irritating smoke due tothe ormation o toxic acrolein and ree short and middle chained atty acids. With other ats and oil s thehydrolytic splitting rises only to a very small extent.

2.2.2 Chanes in the ried oods

di CaAt the beginning o the process the agglutination o starch and the denaturing o proteins occur. Thesechanges in the ried ood improve the digestibility and taste o the ood. The colourization (browning) othe ood and the accumulation o favour components are to be attributed to the Maillard reaction. Theloss o the moisture at the surace leads to the development o the crust.

ui Ca

Depending upon the surace/mass ratio o the ried ood, the amount o at uptake in the deep-ryer willbe aected, with potato chips or crisps ranging rom 30-40%, with donuts 15-20% and with ried pota-toes (rench ries, chips) 6-12%.

Since ood products absorb the at, the selection o the rying oil/at is o nutritional-physiologically rele-vance. In addition, the correct processing methods need to be taken into consideration in order to steerthe oil uptake o the ried oods.

The greater part o oil uptake (80%) takes place ater removing the ried oods rom the ryer. Studiesshow that on the surace at is absorbed through the cooling eect. During deep-rying the water vapoursare released rom the inside o the ried oods by small channels. When the ried ood is taken out o therying medium, air cools down into the channels and develops a vacuum, which absorbs the at on thesurace and sucks it into the channels. Thereore in order to reduce the at absorption o the ried oods,it is important that the ried oods are allowed to drip o under warm conditions. (See 4.3 Filling)

AcamiThe heating o oods (rich in starch and poor in water content) by baking, roasting, grilling, rying anddeep-rying may cause the ormation o acrylamide in the presence o protein components like asparagi-

ne and reducing sugars like glucose.

The ormation o acrylamide can clearly be minimised through a short deep-rying process with tempera-tures not exceeding 165 175C and by the selection o ood with a suitable volume/surace ratio. Alarge volume and a small surace reduce the acrylamide content o the product urther.The rule o thumbis that ood should not be heated longer than necessary, especially not potato products.



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3. seleCtIon of deep-fryIng oIls And fAts

3. Selection o deep-rin oils and ats

The selection o deep-rying oils should be based on the optimization o the process with regards to nutritional-physiological and culinary aspects. Cost should not be the only decisive actor at the centre o attention. Duringdeep-rying a substantial portion o the deep-rying medium may be absorbed by the ood. In addition there isan exchange between the at present in the ood and the deep-rying medium i.e. the atty acid composition othe deep-ried ood is determined considerably by the atty acid composition o the deep rying medium. Thusdeep-rying with animal ats result in a high portion o saturated atty acids in the ood while, deep-rying in oliveoil rises the content o monounsaturated oleic acid.

In addition and o great importance, the changing degree o thermal-oxidative degradation in the deep-ryingmedium can strongly aect the quality and the stability o the deep-ried product. The favor o deep-ried oods islikewise contributed by the ats used, as a certain portion o polyunsaturated atty acids contribute to the favoursassociated with deep-rying, it is thereore recommended that vegetable oils be preerred instead o the moreheat-stable rm ats. Only or a very ew uses is the consistency o the deep-rying medium o importance; hereat which is solid or semisolid at ambient temperatures is clearly preerred. The choice o the deep-rying medium

is always a compromise between the technological and nutritional-physiological requirements.

3.1 Ntrition-phsioloical Aspects

Three parameters have substantial infuence or consideration: the quantity o at absorbed by the ood,the quality o the rying oil (chemical composition) and the degradation status o the rying oil.

In the average population the supply o energy by at in nutrition is too high and should be reduced, par-ticularly in order to prevent cardiovascular diseases and diabetes. In order to reduce the at absorptionby the consumption o ried ood, the correct processing (among other things the correct deep-ryingtemperature) and the dripping o o the oils/ats o the deep ried oods is o substantial importance, aspoorly ried oods can contain unnecessarily high amounts o at.

Fatty acids, the building blocks or all ats and oils, are almost identical in respect to energy content, butthey dier chemically by saturation degree and chain length. Vegetable oils are rich in unsaturated attyacids, solid ats on the other hand consist mainly o saturated atty acids.

3. seleCtIon of deep-fryIng oIls And fAts

From the nutritionist point o view, the mono-unsaturated oleic acid, which can be ound in olive oil andrapeseed oil, is to be preerred. The polyunsaturated atty acids, linoleic and alpha-linoleneic acids areessential, but should be consumed in a ratio not higher than 5:1, the linoleic acid uptake within the dietbeing in general too high. Both atty acids, are basic material or dierent hormone-similar substances inthe metabolism which are eective against cardiovascular diseases. In additionalpha-linolenic acids helpagainst certain infammatory processes.

In terms o temperature stability and oxidation stability against atmospheric oxygen, saturated long chainatty acids are more stable than the corresponding unsaturated atty acids. The important essential attyacids, linoleic and linolenic acids are less stable with longer hours and/or days o continuously heatingover 175/180C. For sensory reasons the linolenic acid concentration o the rying oil should be less than3 %, otherwise it could contribute to a shy favor within the product and the deep-rying medium. Fryingo oods at higher temperature using soybean, corn or rapeseed oil can be a cause o indoor pollutiondue to the ormation o toxic acrolein.

Nevertheless, the nutrition-physiologically avorable oils can be used or deep-rying i certain rules are

obeyed. The deep-rying temperature should not exceed 180 C. The resh oil should be protected romlight and stored in a cool place, it may even be necessary to use stabilizing additives. The contents opolyunsaturated atty acids should not be too high, thereore linseed oil or safor oil is requently consi-dered inappropriate or deep-rying.

Trans-fa aci:

Trans-atty acids are special unsaturated atty acids, which are classied as potential health risks. Theyare ormed in relevant quantities during the heating process o oil and at only at temperatures above200C and during the hardening o ats (hydrogenation). Normal deep-rying conditions result only in asmall amount (


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4. proCessIng

4.4 Temperatre

The temperature as well as the proper unction o the thermostat should be examined regularly.

The adjusted temperature o the deep-ryer should not exceed 180C and preerably lie within a rangeo 160-175C. Higher temperatures do not mean shorter cooking times, but lead however to a asterat deterioration and accelerate the acrylamide ormation within starch containing oods.

With longer interruptions the deep-rying temperature should not be lowered under 120C - 130C,as the temperature range between 70C and 120C has an unavourable eect on the heat stability othe deep-rying medium. Preliminary stages o at oxidation (hydroperoxides) are ormed particularlyduring the cooling phase in the temperature range o 70C - 120C, which quickly orm aromaticcompounds when the oil is heated up again.

With start-up, the deep-ryer should not be heated up to over 60C to melt the at. I t he used deep-rying medium is not used over a longer period, even then at ambient temperatures the at starts todeteriorate.

4.5 Interrptions / Process end

tma ci: see above

Ci - i : to protect the at against oxygen, light, dust and water, the oiland at surace in the dwell phases must be covered. This prevents additional deterioration o the deep-rying medium by oxidation and photooxidation.

Aii -i mim: The oil uptake o ried ood leads to a constant discharge odeep-rying oil rom the ryer. The missing quantity o rying oil and at must be supplemented regularly.

The at degradation is not accelerated by the continuous addition o resh oil, but helps to produce oodwith constant quality and to extend the useulness o the oil. The degree o degradation should be held ata constant level between 10-18 % total polar compounds. With a daily exchange o approximately 20%- 25% o the used oil against resh oil, the measurable degradation can be kept constant and thereorethe oil be used longer producing good tasting ried products.

fiai: Ater completion o the deep-rying process, the still warm deep-rying medium should bepassed through a temperature-resistant lter in order to remove small parts e.g. ood residues and bread-crumbs completely, as their presence can accelerate the at deterioration. It is a myth that degradationproducts can be eliminated by ltering.

Increasingly, continuous ltration systems are used which clean the deep-rying medium during the deep-rying process. Active and passive lter aids cannot regenerate the deep-rying medium, but help to slow

down the at deterioration by 10% - 20%, independently o the ltering medium.

Cai: Deep-ryers are to be emptied ater use and cleaned. Fat rests must be removed in order toavoid oxidation. Gummed deposites on the heating tubes reduces the heat transer. The at rests willpromote aster at deterioration and quality losses when the deep-rying is operating again.

Alkaline cleaning agents are to be used extremely sparingly, in order to not disturb the unction o the atseparator by ormation o soaps. New at containing cleaning agents and mechanical aids are recom-mended.

Ca -i mim: The deep-rying medium must be changed in time, in order to beable to provide a at change plan i n accordance with a HACCP concept. Regular examinations must beundertaken to evaluate the end point with a sensory examination. Additionally, testing equipment andresults o chemical analyses are to be used. (see 5. Evaluation o the deep-rying oil/-at).

4.6 Sta

The sta should be instructed over the intended use o the deep-ryer, appropriate hygiene regulationsand substantial precepts regarding possible dangers (see 7th occupational saety).

4.7 Docmentation

In the course o a HACCP concept and applied quality management system, all documentation or con-trol measures o the deep-rying process as well as the respective changes o the deep-rying mediumshould be duly and correctly completed.

4. proCessIng

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5. Ealation o the deep-rin oils/-ats

During the deep-rying process the quality o the deep-rying medium should be constantly monitored. In prac-tice, sensory examinations and quick-tests (due to their simplicity and handling) are recommended or onsitetesting. However, these measures cannot replace the chemical analysis by a laboratory, as colour tests andphysical measuring procedures can be infuenced by dierent actors.

Laboratory examinations involve the use o more time-consuming physical and chemical methods.

5.1 Sensor ealation

Used deep-rying oild and ats are considered to be mistreated when they exhibit denate smell and tastedeects and i they show an intensied ormation o smoke and oam during the deep-rying process.Intensied darkening, however, is not a measure o deterioration. The colour is almost always caused bythe reaction o proteins with at components or sugars.

5.2 Qick tests

These are based on chemical or physical principles.

Colorimetric procedures determine the amount o degradation products o atty acids (carbonylic com-pounds) by a colour reaction.

Other quick tests based on colour reactions aim at determining the portion o polar compounds or theacid value.

Further high-speed methods are based on a redox reaction and determine the amount o oxidized attyacids.

Physical high-speed methods try to determine at deterioration by measuring the oam height, the visco-sity or the dielectric constant. Nearly all quick tests are aected by the type o at or oil and thereore onlyits continuous use permit the correct estimation o at deterioration.

5.3 Analtical methods

Physical methods include the determination o the smoking point, the viscosity, the conductivity, dielec-tricity constant and increasing colour. All these procedures are not suitable to describe the quality o adeep-rying medium quantitatively, but provide rather rough reerence points or its evaluation.

Chemical methods include the determination o ree atty acids (acid value) by acid-base titration, o polarcompounds by means o chromatographic procedures, o polymer triacylglycerols and oxidized attyacids. The acid value is dependent on the kind o at and thereore not suitable or the objective determi-nation o the degradation condition.

Only the determination o the polar compounds and the polymer triacylglycerols permit an objectiveevaluation o the thermal load condition o deep-rying ats.

5.4 Codex Alimentaris

Used deep-rying mediums are generally considered as deteriorated, i they clearly exhibit objectionablesmells or taste (e.g. strong mildew, strongly gritty, rancid, varnish, bitter) and i these sensory impressionsare objectied through urther analytic criteria like the polar compounds and polymer triacylglycerols.

5. evAluAtIon of the deep-fryIng oIls/-fAts

6. Deep-rin addities

A variety o deep-rying additives and lter auxiliary materials are available on the market. They may consist oindividual components like synthetic antioxidants or o mixtures, which contain both synthetic and natural com-ponents. For this purpose, all components must be certied as ood additives within the European Union.

It should be emphasised that deep-rying additives do not infuence the deep-rying ats, but help to supportand maintain the good characteristics o the deep-rying medium longer by delaying the at degradation. Dueto their chemical composition, only complex additives retard the thermally oxidative at degradation processeectively. They reduce oxidation at temperatures o up to 130C and polymerization at higher temperatures.Dimethylpolysiloxan (E 900) prevents excessive oaming, whereby the surace is protected by a mono-layer lm.With intermittent rying it can decrease to some extent the oxidation, while with continuous rying E 900 hasno eect on the stability o the deep-rying medium.

6. deep-fryIng AddItIves


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7. Occpational Saet

In order to prevent irritation o mucous membranes by at vapours, ume hood systems or air-cleaning installa-tions are necessary during deep-rying.

For re saety reasons water handling should be avoided in the proximity o deep-ryers and cover protection isneeded to prevent spitting.

There should be no re sprinklers present over the deep-rying area.

While operating the deep-ryer the wearing o aprons, gloves and socks made rom articial bres should beavoided.

Under no circumstances should water be used to extinguish a re resulting rom the deep-ryer, as this causesan explosive evaporation o the water rom the hot deep-rying medium, leading to a violent explosion (at ex-plosion).

In areas where the total deep-rying ll amounts exceed 50 litres (e.g. 4 deep-ryers each containing 15 l itres),then a stationary re-extinguishing equipment must be installed.

New research has shown that commercial re dousing blankets, re extinguisher based on carbon dioxide, aswell as dierent dry powder systems have little eect on extinguishing a re resulting rom a deep-ryer. Here reextinguishers operating with oam are more suitable, as they block the access o oxygen and lower the tempe-rature at the same time, resulting in backre prevention.

The personnel should be instructed over the correct use o a deep-ryer and over the possible dangers and theirprevention.

7. oCCupAtIonAl sAfety referenCes

Food Saety Authority o Ireland, Factsheet Guidance on the use and handling o rying ats and oils,www. sai.ie/publications/actsheet/guidance_rying-_oil.asp

sterreichisches Lebensmittelbuch III. Aufage, Kapitel B 30, Verlag Brder Hollinek, September 1996

Bundesministerium r Arbeit, Gesundheit und Soziales, GZ 31.950/22-IX/B/1a/00, Leitlinie r Gastgewer-bebetriebe mit umangreichem Speisenangebot (z.B. Restaurants, Hotel-Restaurants, Gasthe) und Leitlinier Kleinstbetriebe des Gastgewerbes mit geringem Speisenangebot (z.B. Frhstckspension, Buet, Wrstel-stand, Kebabstand) und vergleichbare nicht gewerbliche Einrichtungen (z.B. Buschenschank, Privatzimmer-vermietung)

Bundesministerium r Arbeit, Gesundheit und Soziales, GZ 31.950/11-VI/B/1/98, Leitlinie r Grokchen,Grocatering, Spitalskchen und vergleichbare Einrichtungen der Gemeinschatsverpfegung

Deutsches Bundesministerium r Ernhrung, Landwirtschat und Verbraucherschutz und aid inodienst,Vergolden statt verkohlen, Praktische Tips zur Senkung des Acrylamidgehaltes in Kartoel- und Getreide-

produkten im Haushalt, Dezember 2002

D-A-CH Reerenzwerte r die Nhrstozuuhr, 1. Aufage, 2000

Bekanntmachung des Bundesamtes r Verbraucherschutz und Lebensmittelsicherheit Beurteilung vonFrittierett (2006/14), verentlicht: J.Verbr.Lebensm.1 (2006) 370-376

M.K.Gupta, K.Warner, P.J.White (2004) Frying Technology and Practices, AOCS Press ISBN 1-893997-31-6

E.J.B. Rossell (2001) Frying Improving quality, Woodhead Publishing ltd. ISBN 1-85573 556 3

R.Moreira, M.E.Castell-Perez, M.A.Barruet (1999) Deep-Frying Fundamentals and Applications,An Aspen Publication ISBN 0-8342-1321-4


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CheCk lIst for deep-fryIng

BEFORE DEEP-FRyINg

Preheat the deep-rying at with a max o 60 C or some minutes beore start up.

Control the oil temperature using an external thermometer

The deep-rying quantities: the ratio o ood to deep-rying oil or at should not exceed 1:10.

Separate deep-ryers should be used or sh, potato products and nally meat, chicken and

vegetables

Wet ood products should be dried

Frozen ood products should be derosted and dried

Avoid salt and other spices beore deep-rying

Shake o any crumbs rom ood products that have been coated in breadcrumbs

All re extinguishers must be check every 2 years or suitability o use

DuRINg DEEP-FRyINg

Ideally the temperature should lie between 150C 175C, and preerably not exceed 180C

The deep-rying temperature should be continually controlled using an external thermometer

Avoid adding salts and other spices to the deep ryer

All control checks and changing o the deep-rying oils/ats must be strictly documented

AFTER DEEP-FRyINg

The at should be allowed to drip o while still warm

During long breaks in deep-rying the temperature should be reduced, during short breaks the

deep-rying temperature should be maintained.

During breaks the deep-ryer should be covered

The deep-rying oil or at quantities should be supplemented

The deep-rying oil or at should be ltered to remove any remaining ood rests

The deep-ryer should be thoroughly cleaned

Replace the deep-rying oil or at beore total degradation occurs

Unused deep-ryers should be emptied and cleaned careully

FAT EvALuATION

Sensory evaluation (smell and taste): gritty, rancid taste, smoke development, increased oam

ormation.

Note! darkening is not a measure or at degradation

Quick tests or rough orientation

Laboratory tests determination o polar components and polymer triacylglycerols

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CheCk lIst deep-fryIng

Deep-rin No.: Month/year:

Specifcations: Sensory examination, ltration and cleaning must be carried out at the end o each day ouse, temperature controls must be made once a day. Fresh at addition as required

Da Time Fat Manaement Deep-rer Operator/

Sinatre

Addition Complete

change

Filtration Sensory

evaluation

Temp.

Control

Cleaning

1 8.00 2 kg No No Ok 175C No gg

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Frying Technology and Practises

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