Deep frying in oil gives fried food that unmistakable, rich mouthfeel. The golden liquid adds texture and folds foods into layers of flavor, ready to be released onto our tastebuds. But hot oil is a demanding ingredient, and heating conditions impact its characteristics considerably during cooking.

If you want the best results, then the key to quality deep frying is managing the flow of hot oil through the production process: ensuring a constant fresh supply at a uniform temperature. However, striking a balance between low oil content and short turnover time is easier said than done. Especially in a commercial kitchen or an industrial setting. Avoiding the smoke point is essential when it comes to cooking with a deep fryer.

Prevent hot oil contamination by reducing content and accelerating turnover time in the sheet pan

Oil is a delicate substance and can quickly degrade if exposed to other elements for a long time while cooking. Water contact alters the chemical properties and deteriorates its flavoring quality. Additionally, the hydrolytic reaction increases as temperatures and pressures rise.

Oxygen is another element that causes more oil to break down and generate undesirable compounds. In the best-case scenario, these chemicals produce a foul taste in the end product; they could develop into harmful toxins in the worst cases.

A third risk to oil during frying is the agglomeration of traces of compounds at surface level. As these polymers heat up, they start bubbling, which causes endothermic reactions and burning. High quantities of oil with a slow turnover time elevate the dangers of hydrolysis, oxidation, and polymerization. In order to help avoid this, it is important to ensure that the heating element of your deep fryers are at the correct temperature is important to avoid this. It is also very important to make sure that you have your recipes worked out before using deep fry cookers in any commercial kitchen, big or small.

An integrated oil filtration system makes the continuous frying line more efficient

A fryer oil filtration system extends the lifecycle of the raw material. Cooked vegetable oil loses its character as it accumulates compounds in the fryer tank. Passing the used oil through a filter removes the contaminants and refreshes it for further use in fryers.

A paper filter system lets the oil through and traps the external substances. A gas or electric fryer line that incorporates low oil content, a short turnover rate, and a high-quality paper filtration system reduces the costs of raw materials and retains the oil condition for longer when cooking. This is especially useful when making vegetables or french fries- in this way.

It is also worth mentioning the difference between electric and gas fryers. Typically gas fryers will heat up faster than its electric counterparts. For this reason, gas fryers are commonly found in industrial and a commercial kitchen as well as in a restaurant kitchen. If you’re looking to increase the output, then a gas fryer is the best choice. However, if you’re looking for extra mobility then electric fryers, such as countertop deep fryers, are perhaps the best way to go. That is due to the fact that they don’t need to be hooked up to the main gas line. Furthermore, it is also believed that electric deep fryers are better for the environment.

Different fried foods set different temperature parameters for deep fryer equipment.

The frying process is not the same for all food products. Peanuts, for example, typically have a lower absorption rate than other wheat nut snacks.

Cooking temperatures also vary per item. Getting your recipes right is key here. For example, potato chips demand higher temperatures than manufactured chips because the base ingredients are different. Another critical factor in a commercial fryer is the size of the food item. Oil coats the products as they are fried; cooked snacks like cheese balls, onion rings or pork rinds take longer to reach the right texture than pellet snacks.

Enhance the taste of deep-fried products with industrial food seasoning equipment

Seasoning elevates the palatability of the fried item. But besides giving them a delicious taste, it serves as a sensorial differentiator for food products.

The fried foodstuffs are enveloped in the seasoning powder mix after a light oil coating. This time, oil is sprayed onto the products as they tumble in a rotating drum. The items are then transferred to another rotating drum and sprinkled with the seasoning powder. The tumbling process spreads the layer of seasoning evenly across the surfaces. This requires specialized commercial equipment that can be found in industrial fryer factories as well as in a restaurant or commercial kitchen.

From the fryer pan into the snack bag

The primary challenge of packaging fried foodstuffs is retaining the freshness of the fry. Exposure to air causes a breakdown in the carbon-carbon double bonds of oils. This not only hardens the texture of the items but degrades the taste profile significantly, turning foods rancid.

There are multiple packaging formats for fried foods, but they all seal away the products from oxygen, humidity, and ultraviolet.

Fragile items such as potato chips, battered nuts or pellet snacks are transported into their final containers using suction technology. This ensures gentle handling and accurate dosing. But there are several other packaging solutions for snacks coming from deep fryers. From pouches to cans and lined cartons to oriented polypropylene bags.