The following
information is provided to help clear up the mystery and provide you with the
steps to increasing the life or your fryer’s oil.
|
Bad Taste |
Smoking |
Carbonizing of
Baskets |
|
Uneven Browning |
Foaming |
Carbonizing of
Elements |
|
Odor &
Flavor Transfer |
Rancidness |
Carbonizing of
Container Walls |
|
Greasiness |
Short Life |
Heat Loss |
When oil or fat
is continuously used without extra fine filtering, the foreign matter will quickly
carbonize or char. These overheated organic materials accelerate rapid
breakdown and cause hydrolysis oxidation and polymerization of the oil or fat.
Visible signs of breakdown will soon appear, resulting in acrid eye stinging
smoke, uneven browning, flavor and odor transfer, and/or foaming. Once the
oil’s structure is broken down, it must be discarded.
This utilizes
the traditional (coffee filter type) filter paper. This method allows a large
percentage of the foreign matter to pass through the filter paper. Because of
the porous nature of the paper, only particles larger than 100 microns are
removed. Other filter elements employed are cloth bags, which allow even larger
particles to pass through. Most simple straining systems also recommend the use
of diatomaceous earth additive. The misconception is that the additive helps
clean oil or fat, when in fact it is bleaching the oil to restore the color.
The addition of additives only increases the particle matter within the oil,
which continues to breakdown the oil’s structure.
The Fry-Saver
Cartridge is designed to remove foreign food particles 3 times smaller than
plain paper filters during the life of the cartridge. The Fry-Saver
provides uniform, clean polished oil or fat at all times. Oil or fat that is
filtered from one to three times per day or at the end of each shift keeps the oil
or fat virtually as clean as new, maintaining the lowest possible contaminates,
and assures long life and even browning at minimum upkeep oil or fat costs. A
single filter cartridge will filter and clean approximately 1000 lbs. of oil or
fat, and only requires changing when the oil flow becomes very slow.
|
Foaming is
caused by: |
(1) Poor
Filtration |
|
|
(2)
Overheating of oil or fat |
|
|
(3)
Pre-salting of foods before frying |
|
|
(4) Poor
washing and rinsing of fryer |
To maintain uniform browning and long
life of oil or fat.
I. Thoroughly clean fryer
baskets and elements with a detergent and rinse carefully several times -at
least once a week.
2. Add new oil or fat to
the fryer.
3. Filter with the
Fry-Saver one to three times per day or after each shift on a regularly
scheduled basis.
4. Follow the filtering
procedure below.
1. If solid shortening
is to be filtered, turn on the pre-heater on the Fry-Saver. With oil or fat
between 200 and 250 degrees Fahrenheit, flip the switch to FILL. Place the
nozzle tip just below the surface of the oil and follow the oil level down to
the point where it changes color. This is where any water or cracklings are.
2. Place a clean
bucket under the fryer drain and open the drain valve. With the Fry-Saver
nozzle in the fryer, flip the switch to FILTER. Wash down the sides and bottom
of the fryer with the clean filtered oil from the nozzle spray. Turn off the
Fry-Saver. Close the fryer drain valve
3. Place the
nozzle in to the top of the Fry-Saver canister and flip the switch to FILTER.
Let the oil circulate through the filter while you complete the normal fryer
cleaning.
4. Let the oil
settle in the bucket and then pump off the oil using the same procedure as for
the fryer. This will recover most of the oil. Discard the dregs.
5. Place the
Fry-Saver nozzle in the fryer and flip the switch to FILTER. This will pump
clean filtered oil back into the fryer. When the canister has been emptied,
turn off the Fry-Saver.
6. Top off the
fryer with new or previously saved filtered oil.
7. Drain any
remaining oil from the hose at the petcock on the Fry-Saver. This last step is
especially important if solid shortening is used to prevent clogging of the
hose.
Back
to Fry-Saver savings.