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2906 <br />f Frying Guide <br />Tips for Good Frying <br />When Frying... <br />Skim Frequently <br />Skim floating food particles frequently, especially <br />after busy periods. <br />Keep Frozen Food Frozen <br />Frozen food should be kept frozen until it is fried. <br />Load fry basket away from fryer so ice and breading <br />do not fall into oil. <br />Fried Foods are Not to be Seasoned <br />Over the Fryer. <br />(ie, salt, pepper, spices) <br />Fry Food at the Recommended <br />Temperature and Time <br />Fry food for the recommended time to ensure it is <br />fried to proper color and cooked to proper core <br />temperature. <br />Drain Properly <br />Drain finished fried foods over fryer for 15 — 45 <br />seconds, then place in holding pan with grate. <br />Serve Promptly <br />Serve Food promptly to prevent it from becoming <br />greasy. <br />Daily Frying Checklist <br />Proper Temperature <br />Fry at proper temperature based on food setting <br />directions. Frying at a higher temperature decreases <br />fry life. Check temperature of fryers daily using <br />calibrated thermometer. <br />Filter Regularly <br />Filter the frying oil at least 4 times a day. <br />Clean Daily <br />Clean outside surface of fryers daily. Clean Ventless <br />Hood baffle and drip cup. Do not allow cleaning <br />products or water to contaminate oil. <br />Reduce Temperature <br />Use idle modes to reduce temperature of fryers to <br />200°. Sleep Mode will lower temperature after 30 <br />minutes of non-use. <br />Determining Oil Breakdown <br />Natural oils turn darker quicker than hexane <br />extracted oils. Ultimately the color and quality of your <br />fried food should determine when you change oil. <br />Check the oil daily using an Oil Test Kit. Discard oil if <br />needed. <br />Top -Off <br />Top -off fryer to proper level with oil. <br />Troubleshooting <br />Oil Turns Dark During Normal Fry Life <br />Possible Causes <br />✓Defective thermostat, temperature too high. <br />✓Insufficient/Improper filtering. <br />✓Equipment not clean. <br />✓Use of improperly prepared food. <br />Fryer Smoking <br />Possible Causes <br />✓Wet or frost -covered foods. <br />✓Insufficient filtering and/or skimming. <br />✓Oil overheated (defective or broken thermostat) <br />✓Oil level low — elements exposed. <br />Foods Not Cooked and/or Browned In <br />Expected Time <br />Possible Causes <br />✓Fry basket overloaded. <br />✓Using fresh oil. <br />✓Defective thermostat, temperature too low. <br />Food Too Dark or Overdone in Expected <br />Time <br />Possible Causes <br />✓Oil at throw -away point. <br />✓Defective thermostat, temperature too high. <br />✓Temperature set too high. <br />Oil Foams Excessively <br />Possible Causes <br />✓Overheated oil. <br />✓Defective thermostat, temperature too high. <br />✓Equipment not clean. <br />✓Fryer overfilled with oil. <br />Too Much Oil Absorbed; Oil Dripping; <br />Oil Used Up Too Rapidly. <br />Possible Causes <br />✓Frying at too low temperature. <br />✓Defective thermostat, temperature too low. <br />✓Overloading fry basket. <br />✓Frying in foaming oil. <br />✓Food remaining over oil after frying. <br />✓Refrying foods to reheat them. <br />✓Potatoes that have been thawed, then refrozen. <br />✓Insufficient draining of food after frying. <br />Unappetizing Fryer Odor; Unpleasant <br />Food Flavor <br />Possible Causes <br />✓Equipment not clean. <br />✓Inferior food quality being fried. <br />✓Insufficient filtering and/or skimming. <br />✓Oil at throw -away point. <br />Page #24 <br />