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Part # 4518632 (02/19/08)Page 10
For maximum frying compound life, good operators nd
they do best by frying at the lowest temperature that will
give a high-quality product. Thus, with this super-fast fryer,
you do not have to fry potatoes at 375°F or 400°F. You fry at
325°F. A little experimenting will determine just the right
temperatures for your menu items.
The worst enemies of frying compound are light, heat,
air and salt. Thus, its life can materially be lengthened by
keeping the fryer covered when not in use, frying at the
lowest temperatures, and by reducing the temperatures
during stand-by periods.
A common habit which is harmful to frying compounds is
that of salting foods in baskets over frypot. Also, if food is
fried ahead and stored over the frypot to keep hot, as is often
done, it will rapidly lose its crispness and will taste greasy.
A common error in frying is to overload the baskets
under the mistaken impression that this will increase the
production of the fryer. For any given fryer, and any given
food product being fried there is a certain load which will
produce the maximum amount of food per hour. For best
results, we recommend the baskets be lled between 1/2
and 2/3 full. If the baskets are loaded beyond this, the total
hourly production rate will decrease.
To give you a staring point, the following chart suggests the
temperatures at which most operators fry certain foods:
FRYING CHART
Product
Temperature Time
French Fried Potatoes
Raw-to-done 350 5-7 Min
Blanching 325 4 Min
Browning
350 2 Min
French Fried Onion Rings 360 2-3 Min
Seafood
Shrimp 360 2-3 Min
Oysters 350 1-4 Min
Scallops 250 3-5 Min
Fillets 350 3-4 Min
Clams 350-360 1-3 Min
Chicken
Small Pieces 350 6-10 Min
Large Pieces 350-360 8-11 Min
OPERATION continued
FRYING CHART
Product
Temperature Time
Cutlets, Chops (1” thick)
325 5-7 Min
Fritters
Fruit 350 3-5 Min
Vegetables (asparagus,
cauliower, corn,
eggplant, tomato)
350 5-8 Min
Suggestions for Quality Fried Food
• Fresh, uncontaminated frying compound product better
fried products.
• Taste the frying compound once a day. Your patrons do,
when they eat the product.
• Filter the frying compound daily. Merely straining the
shortening is inadequate.
• Drain or dry foods before frying. Excess moisture and
water breaks down frying compound.
• Do not salt or otherwise season food over the fryer.
This practice contaminates the frying compound and
accelerates it deterioration.
• Do not shake breaded items over the fryer.
• Keep the frypot covered when not in use. This will
prevent air from oxidizing the frying compound and will
keep impurities out.
• Do not overheat the frying compound. Follow the
temperature recommended in tested recipes. The
company which provides your frying compound can
provide tested recipes and techniques for use with their
shorting.
• Watch for signs of compound breakdown. An unusual
darkening of the compound or smoking are the rst signs
of breakdown. Foaming, objectionable change in avour
of the product and gumming also indicate a breakdown
of the frying compound.
• Set the thermostat at 200°F or below, when not frying.
• Darkened frying compound and incorrect batter or
breading can cause a fried product to appear to be done.
Use tested recipe or obtain batter or breading specially
prepared for today’s frying techniques