Category Archives: Deep Fryers

USA updating food safety laws & NSF

Back in 2011 the USA’s food safety governing body FDA set about updating and rewriting their food safety legislation and guidelines, it’s taken up until now to for much of it to be finalized and available to read, and there is plenty to read! FDA info here https://www.fda.gov/

The USA take food safety seriously, very seriously and as such really leads Australia in direction and standards.

This you may find unusual for a country that seems all to happy to consume copious  amounts of processed fast food crap! But if you go into those stores you will see such things as ‘drinking straws individually wrapped’ , ‘tooth picks individually wrapped’ and in my observations the average Americans hand washing technique and time taken to so is far better than the average Australian. There is an in built culture (or paranoia!) about germs  and food safety, just not calories and nutrition!

Part of the reason for strictness in food safety also links back to the massive ‘franchise’ food network in the states, it’s really hard to find a food business that is not part of a chain or group, and some of those chains are in the THOUSANDS not just a few stores! So IF an issue of food safety occurs at one store, and word gets out it’s not that store that is the main problem it’s the damage done to the other 1,000 stores in the chain! The issue can taint all of their brand and reputation and bring a large organisation to their knees for something that may have happened as a once off on the other side of the county…a good example would be chiplote..there is heaps of articles about it  this is just one example, https://www.wired.com/2016/01/chipotles-health-crisis-shows-fresh-food-comes-at-a-price/

Bad news sells, the media love to bring businesses down, they have probably fed millions of meals over the years with no hassles at, but that doesn’t sell in media land!

The other issue in the states is shear volume, massive population and massive food producers, some may say to few producers, but when big business runs all the smaller players out of town you end up with super food factories. You might end up with for example one or two factories producing all the burger patties for Mcdonalds for example…IF something goes wrong at that factory with the product because they are supplying to millions of customers each week you are in fact risking millions of people, not just the 100 who ate at store A!

an oldie but a goodie on the subject, America a fast food nation, http://www.goodreads.com/book/show/1097.Fast_Food_Nation

So generally as a result the states is pretty strict, as mentioned before even small wares (tong’s spoons etc)  used in the industry all have to be passed and rated NSF. Makes sense  if you think about it, here in Australia a typical small franchise would look to save $1 on a set of tongs…but not consider quality and safety…now if they were cheaply made tongs with silicone/rubber ends that franchise could easily find themselves with a customer at a store with bits of tong rubber in their salad! The chances of such happening in the states would be much lower as they would only use NSF approved tongs, so they would have been tested for quality and durability to reduce the chance of the same happening. more about NSF here http://www.nsf.org/

So back to the FDA changes.

I haven’t read the entire documents just the basics. But the big shift is what they are aiming for is early prevention rather than reaction. And a lot more proactive on spot inspections where it will be compulsory for all operators to have all their food safety plans and documentation accurate and up to date.

The reading suggests using digital data monitoring and logging of food storage temperatures,  and lets be totally honest with ourselves here, WHO does it ACCURATELY , REGULARLY and Honestly? Very few is the answer to that. Secondly whats the point of checking and recording twice a day, its POINTLESS a grade 4 science teacher would fail you if you suggested that checking temperatures for 2 moments of time over 24hrs is sufficient evidence to base a finding on, clearly its not! You may have checked a refrigerator both times of the day and struck it on full defrost cycle, the data from that would suggest you have a serious temperature issue! The real fact is for the other 23.5Hrs of the day your storage may have well in the correct zone.

and old saying ‘ to monitor ones performance, first we must measure the results’ 

if you haven’t already check out http://www.i-temp.com.au/

www.i-temp.com.au

or watch this video

 

Oil’s ain’t Oils!

Well I’m not going to attempt to break down all the different types of frying oils/fats (or mediums being the technical term) with exception of Palm and Cotton Seed, this is more about ‘filtering and different types of fryers.

Palm Oil…do a quick google on the harmful environmental issues of Palm Oil…enough said .http://wwf.panda.org/what_we_do/footprint/agriculture/palm_oil/environmental_impacts/

Cotton seed can’t be much better seeing we damn half of this country and bugger up all the water ways down stream just so we can grow cotton??Aside from that go and pull out a 10 yr+ old fryer from a fish and chip shop that has been using cotton seed oil…the toxic resin/gum that builds up is horrific, cannot be good for you!

Fryer Types

Its hard to break this down without going into pages and pages…but Fryers are a major part of many commercial kitchens and business, they cost heaps to run, heaps to purchase and can consume insane amounts of oil, the lack of attention clients give to selecting the fryer for their operation is staggering, the wrong choice could cost them thousands per year.

Years ago all fryers were flat bottom, mainly width was the main performance difference, the burner technology (Gas) was primitive to say the least, round baskets in square/rectangle fryers were normal! Yep that makes sense round shape in square base..no wastage of energy or oil there!

The big change happened with ‘V’ base fryers and also more compact in size to suit the neatly fitting baskets, size/shape is easy to see the performance difference there, but what about the V bottom?

Basically it was worked out that many fried products were crumbed or battered and a lot of that ended up coming off the food and floating in the fryer, but once it cooked these crumbs would fall to the bottom of the fryer and form a layer of crumby/crust gunk! So A) the gas burners had to get the heat through this layer of gunk to get to the oil so wasted energy B) doing so actually just burnt this gunk/waste more and more resulting in ‘dirty’ tasting oil and also causing  premature oil failure, (think of an old smoking fryer you may have seen used). This resulted in needing to change the oil more often or sooner than ideally required, which equals BIG $$$ per month per year.

So the ‘V’ base works as it allows the crumbs to fall deep down into the middle of the fryer and down into that big valley. That Valley is MUCH cooler than up higher onto top of the burger sections, so the crumbs don’t cook and burn, resulting in massive oil life increase, in some studies 25-30% more..also the efficiency of the burners being just under the baskets means much faster recover times of the oil temperature.

So ‘v’ these days is the norm for nay place doing volume. Is there a place for flat bottom fryers?

YES! yes you say but what how/why? Chips (not coated plain type) as there is very little waste of plain chips we don’t have that problem caused by crumbs and batter. So we can flat bottom the fryer and it will take up to 25-40% less oil in the tank! So straight away a 40% less oil to purchase, no brainer you say…hmmmn I say not so fast…as I am seeing so much ‘coated’ or ‘treated’ chip product out there these days, and with that a lot of that treatment will fall off in the cook. So its a case by case consideration.

Tube Burners are quite popular as many are priced at the affordable end of the scale. Hopefully the below image shows the difference in types, many tube style fryers incorporate a v also. The down side to tube burners is that they are harder to clean, the manufacturers would say differently but it is a fact.

Where they win is ‘efficiency ‘  of the burners (gas) as the tubes are immersed in the oil they are contacting more of the oil and tend to have a higher performance rate than other burner types, so for items like chips they are a good choice.

Deep fryer types

Pressure Fryers

The other type of fryer, often not thought of in Australia with exception of a well known chicken franchise, but in the states commonly used in many different business. The short story is faster, moisture cooking especially for boned in chicken pieces. Rather than write too much I found this great explanation video…couldn’t of said it better myself, take notes on the the discussion about the cold zone, and self filtration machines.

Electric or GAS?

Save your homework, go into all the ‘major’ fast food franchise restaurants of the world they use electric, they have have invested huge chunks of time and money into their product/Equipment  R&D they haven’t come up with this same answer time and time again by mistake!

Put your hand over the back of a deep fryer (over the flue) and see for your self NO DON’T DO THAT you will get burnt! That’s how hot that wasted air/energy is , and you paid for it if its your fryer! With electricity the elements are in the oil, there is much less energy wasted.

Having said that getting enough power into a kitchen can often be an issue, especially on renovations and expansions, so Gas is often the answer

Thermostat so important! If your fryer isn’t at correct temperature when you drop those baskets of chips you are going to ‘soak’ a lot of oil up into the product, rather than the medium ‘sealing’ the product and frying it, under temp fryers can cost you thousands in oil each year, not to mention a poorly cooked greasy food item! Invest in a fryer that shows you by a light or display of some sort that says it’s reached temperature and its ready to go!

Accuracy of the thermostat is crucial, for the reason above and also to ensure you are not cooking at too high a temperature, to high simply means you risk burning the oil/food, ruining taste and also risking fire! Too high will also reduce the lifespan of your oil.

Filtering at the risk of preaching to the converted this is SO CRUCIAL the more you filter , the better you filter the longer your oil will last and save you thousands of dollars per year, plus the food will taste better.

How to do it and how often? As often as possible especially fryers that have messy products eg S&P calamari, do it after every service, seriously EVERY SHIFT watch your oil life increase and costs decrease.

How? With a filtering machine and proper micro filters, get the best. If you can afford it and you have multiple fryers invest in a self filtering , auto top up system, most of the brands have them, with these you can filter many times per day all day, without staff, so much safer and cheaper, these systems in busy places will often pay for themselves in oil saving within 1-2 years.

An example of one type of auto system is shown here,

 

Other ways you can increase the life of your oil is to filter your self with a floor based system where you empty the oil into a tank and it filters and pumps back into the fryer. These systems are fine when done after hours and no one is working near the fryers, they do have a fair bit of OHS risk also if the oil is too hot and someone knocks the tube, but they work well and are good base IF they are used regularly.

A combination of the two methods above is a Vito machine, the advantage of such is that it doesn’t take up floor space and can be simply move from one fryer to another, you can also run multiple filters per vat per day.

Here is how they work.

The Inspiration for a fryer topic?

I’m in the position of being able to walk into MANY different kitchens each week, and the common trend these days I see is to have ‘someone sort out your oil for you’ . What a great service and idea, no more storing drums of oil/fat , dealing with disgusting waste oil/fat stores, ordering it’s all managed for the client, the truck comes each week and swaps it all over , its a great improvement for kitchens and chefs for sure, massive as they can spend that time on more important tasks. However with it I have  seen a complacency to be aware of oil/costs/use/ and lifespan as it’ now all taken care of by someone else.

If you were to implement some of the above tips, maybe you could  extract  an extra 2 days out of your oil before it ‘really’ needed to be replaced , rather than this is the day of the week it gets done. Lets say a client implemented just the Vito strategy on 4 fryers after each service and they did extend the oil life, maybe they could be looking at an extra 50-100 days of oil x 4 fryers. Work out how much your organisation  spent on oil last year / 365 and that’s your oil cost per day, now take that at x 50 or 100…the maths is compelling.

The thing to keep in mind with the oil /swap/fill service, is that their money is made each time the filling truck comes to you, they are not in the business of extending a customer oil too much otherwise they are cutting their own income off, its like BP showing you a way to increase your cars fuel performance x 25%, its not going to happen!

Operators are keen to cut penalty rates on Sunday’s, increase meal costs to customers, but rarely do they get into the nitty gritty of ‘non obvious running costs’ such as power consumption or in this case oil/fat consumption, I bet everyone could save thousands off their oil costs by filtering properly and often.

Keeping your cool!

Another one in the obvious but clearly not obvious category.

Cool room door strips, Cold Shields. If you don’t have them on your doors you are wasting money.

They were/are designed for a specific purpose that is to keep cold air in and hot air out, and guess what they work! Manufacturers will claim numbers like 25% improvement in temperature controls, which in some cases I would say yes, others less so, all depends on the operating ambient temperatures and or drafts/breezes.

Chef’s hate them as we have to brush through them and if you are carrying a tray of something delicate you can bet that the strips will smack into the goods and ruin them!

But for the inconvenience of having to have someone open the strips for you occasionally, the business is going to be saving thousands of dollars in energy costs, coolroom motors cost a lot to run and if they are working over time even worse, for  a few hundred dollars you can save thousands  and also give your coolroom a chance of actually working to correct food safe temperatures, they are a non negotiable.