Frymaster’s Art and Science of Frying – Fit to Be Fried

Need help delivering the delicious foods diners crave, while also meeting demands for healthier menu offerings? The Fit Frying™ Program, created by the experts at Frymaster, a Manitowoc Foodservice company, provides education on the fry station management principles that ensure fried foods are prepared and served in a manner that delivers great taste, while being as health conscious as possible. 

It’s not easy being oil. During frying, exposure to heat, food, water and air changes the oil forming breakdown products that when accumulated cause the oil to reach the end of its useful life. The Five Factors for Fit Frying are frying best practices that help minimize operating cost by extending the life of both oil and equipment, while ensuring consistent production of great-tasting food.

The Five Factors include:

1.  Finding the right fryer. 
The fried items you offer on your menu determine if an open-pot, tube-type or flat bottom fryer will perform best.
2.  Selecting the right oil. 
Frying oils have different cooking, taste and health features.  These qualities impact fryer performance and output.
3.  Selecting the right food. 
The fats in foods and oil exchange during cooking so considering the type of fat in the foods purchased for frying is important especially when frying trans fat-free.
4.  Using best practices or the “right” cooking process.
Keeping contaminants out of the oil and cooking at recommended temperatures and times all contribute to maximal oil life.
5.  Providing the right maintenance.
Nothing maintains food quality or preserves oil life better than regular filtration and proper care of your equipment.

Visit Frymaster’s website for more information on the Art and Science of Frying.