Frying Green? What does that even mean?

Frying Green?  Is that even a thing?  The simple answer is YES!  But first, some background……. In a location that serves fried food, it is not uncommon to see a commercial kitchen that discards their cooking oil pre-maturely, or without the oil ever being filtered.  This waste is often unintentional and unnecessary, but there are instances where employees, not knowing how expensive each gallon of oil really is, will discard the oil rather than filtering so that they can clock out and get on with their evenings.  Sometimes the effects of this aren’t ever realized or understood by the customer, and other times it is only recognized after the bill has been received and paid (a much higher amount than normal). From the farm to the table, most people never consider what it actually takes to get oil to a fryer and the impact it has on the environment.  On the farm, you see land, lime, pesticide, fuel and water consumption.  During it’s production, we see large amounts of power being used to clean, cook and de-hull the feed stock (soybeans for example), they are then processed and packaged for delivery.  Transport requires energy and fuel consumption as well.  It is easy to see that there is a definitive, and costly, carbon element to creating cooking oil. So again, Frying Green, what does that mean?  At Filta, there is a commitment to not only ensure our customers oil life is being handled as efficiently as possible, but also to be good stewards for the environment.  Reducing the amount of oil that is used in a kitchen can have a...

Deep Fryer

A deep fryer, also known as a deep-fat fryer (or frier), is a kitchen appliance used for deep frying. While commonly used in commercial kitchens, smaller household models are now available. Deep frying is the practice of cooking food in vegetable oil or fat that has a high thermalconductivity and allows the food to be cooked rapidly. Some types of fats heat up slowly, such as olive oil. Corn, sesame and coconut oils are fats that heat up quickly, so they’re ideal to use in deep-fat fryers. Frying works by quickly withdrawing the moisture from a food’s surface, which then becomes crispy and limits the food’s internal moisture from leaching out during cooking. A successfully deep-fried food will thus be crispy on the outside and tender yet fully cooked on the inside. Perhaps owing to its use as a low-tech food preservation method, frying was employed as far back as ancient Mesopotamia (in the area of what is now Iraq) using copper frying pans. Today, deep fryers are common in restaurants and are gaining popularity in the home as a result of the recent trend of deep frying turkeys for Thanksgiving. Commercial Deep Fryers Restaurant fryers are available in a range of designs, from simple countertop units to floor models equipped with multiple oil tanks, casters and filtration systems. Commercial fryers are generally available in mild steel or stainless steel. Mild steel is more likely to corrode and stain. It expands when heated, which may damage its welds over time. Fry baskets also come in various shapes and sizes, from taco salad bowls to onion loaf baskets, and with...

General Rules of Frying

Oil is an expensive consumable that has a limited lifespan. Crumbs, salt, and other impurities introduced to the oil through the deep frying process, reduce the lifespan of the oil, requiring frequent oil changes. FiltaFry saves the customer money by micro-filtering impurities out of the oil, which extends its usefulness. FiltaFry’s micro-filtration process can reduce the original oil disposal amount by 50%. General Rules of Frying Never heat the oil above 365°F or it will spoil more rapidly. Use a thermostat or thermometer and regularly check them for accuracy. Regulate the temperature of the oil as carefully as possible, avoiding hot spots and high flames. Frying at too low a temperature will result in greasy products and an excessive absorption of oil by the food. Fry the food in the correct amount of oil. The general rule is to fry one part of food in six parts of oil. If too much food is immersed, the temperature of the oil will drop and the food will be greasy. If too little food is immersed, the amount of oil needed to top up the vat becomes small and the main bulk of the oil will spoil more rapidly. Prepare the food carefully, ensuring that it is as dry as possible before frying. Wet foods, particularly potatoes, tend to make the oil froth and break down. This is unsafe and wasteful. Fragile foods must be handled carefully to avoid break-up during frying. If one of the proprietary materials for keeping potatoes white is used, the manufacturer’s instructions should be followed. Clean the oil regularly by skimming at the end of each...