Five Factors for FitFrying

Factor 4 - Follow the Right Cooking Process

The fourth step in The 5 Factors for FitFrying® is following the right cooking process. The composition of oil changes as it interacts physically and chemically with food, oxygen, and heat. By-products are created as a result of this process, some of which evaporate and some of which stick around, changing the oil's characteristics. Contaminants, including food particles, water, and starches migrating from food during cooking also contribute to the breakdown of oil quality.

There are several ways operators can minimize the by-products produced during frying and slow changes to the oil’s quality. An easy way to be mindful of them is to remember the acronym CWASH.

Avoid unnecessary exposure to Crumbs, Water, Air, Salt, and Heat.

C: After loading fry baskets, shake them away from the frypot area. This allows loose food particles and sediment to fall out of the fry baskets safely away from the oil.
W: Make sure that the frypot and filter pan are completely dried after a boil-out.
A: Cover frypots when not in use.
S: Season fried foods after cooking and away from the fryer.
H: Avoid high heat (over 350° F) frying . Doing so extends oil life and avoids situations in which foods are cooked too quickly at a temperature that is too high.

Careful and frequent filtering will remove the solid particles that normally collect in the oil during frying such as food particles and non-dissolved salts. If oil is contaminated by any unexpected substance or object it should be disposed of immediately in accordance with safe handling guidelines. The fryer should also be carefully cleaned and sanitized before being used again.

Follow the manufacturer’s recommendations and instructions for frypot cleaning, and replace oil promptly when needed.

For best frying results, oil temperatures should be maintained at 340°F–350°F at the beginning of the fry cycle, reduced for a short period after the food is dropped in the oil, then elevated again to 340°F-350°F. This process is known as a cooking curve that optimizes fried food quality.

Note: In Europe, some EU countries have adopted standards for measuring oil breakdown and require that frying oil be changed based on the results of those measurements.