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Fry In The Best Oils

SALES AT HEYWOOD

01706 364211

SALES AT BLACKPOOL

01253 894437

SALES AT COLWYN BAY

01492 540404

BE INSPIRED Look after your frying fat...

 It is essential for ...

- Consistent high food quality

- Maximising your profits

- Maintaining an environment pleasant for both staff and customers alike

 Frying media deteriorates because of...

- A mixture of Heat and Water

- Build-up of Food Particles (Carbonisation)

- Excessive exposure to AIR (oxidation)

 

Control by...

- Ensure frying temperatures are correct

- Removing excessive water from products to be fried

- Constant and regular removal of food particles by sieve and filtering machine

- Do not use a thick batter for this will increase oil absorption and produce greasy products

- Use a frying depth of 3.5” - 4” to enable regular top ups with fresh oil

- Do not overload the pan to cause major temperature drop (Ratio 1:6 food to oil)

- Do not leave traces of cleaning chemicals in your pans or on your utensils

- Cover pans when not in use to reduce oxidation

- Clean pans and extraction vents and flues regularly to avoid build-up of burnt carbon/fat deposits and thus reduce fire hazards.

Fry In The Best Oils