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Part # 1382677 (08/06)Page 12
Optimum Operation Tips
One of the most important considerations in the profitable
use of a fryer is the choice of the frying compound used.
A better frying compound will actually cost you less,
because it lasts longer than the lower grades and produce
fried foods with superior taste and appearance. ere
are numerous high-grade products available and you are
strongly urged to use them.
For maximum frying compound life, good operators
find they do best by frying at the lowest temperature that
will give a high-quality product. us, with a super-fast
fryer, such as your GARLAND, you do not have to fry
potatoes at °F or °F, your fry at °F. A little
experimenting will determine just the right temperatures
for your menu items.
e worst enemies of frying compound are light, heat,
air and salt. us, 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 filled
between ½ and ⅔ 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:
OPERATION Continued
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
Cutlets, Chops (1” thick) 325 5-7 Min
Fritters
Fruit 350 3-5 Min
Vegetables (asparagus,
cauliflower, 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. You may choose the
GARLAND Filter Quick filtering system. is
system is designed to match-up to your GAR LA ND
Fryer. Or, you may choose to use a filter and filter
cone.
• Drain or dry foods before frying. Excess moisture
and water breaks down frying compound.