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3 Ways Commercial Fryers Help Restaurants Maintain Food Quality

HennyPenny old oil clean oil 9 22 22F

While restaurant operators often struggle with maintaining food quality and consistency, a lot of it comes down to fryer oil!

In the restaurant industry, we call a 35 lb. container of bulk cooking oil a “jug-in- box” or “JIB” for short. Like everything else restaurants are paying more for these days, JIBs have increased in price too.

How much? Depending on what type of cooking oil you purchase, a JIB will now run you as much as four times what you paid in 2019.

Increasing costs associated with fry oil and inflation in general are important reasons to make sure you’re keeping your commercial fryer in tiptop condition. Doing so will not only ensure you continue to dish up quality menu items that delight your customers, but it will also help manage costs and prioritize profits.

Here are three tips that will keep your commercial deep fryer operating in peak condition:

  1. Resist the Temptation to Cut Corners

With cooking oil prices spiking, some operators may be tempted to use fry oil longer than they should. They may rationalize, “What’s another day or two, or even a week going to hurt?”

Not only will your food not taste as good, often taking on a burnt flavor and smell, reusing old oil can cause bacterial buildup and that’s not good for your customers’ health or your restaurant’s reputation.

Filter, Filter, Filter

Routine filtering of your vats is the single most important thing you can do to ensure the quality, taste, and consistency of your food.

All Henny Penny fryers come standard with built-in oil filtration systems. This reduces the manual effort associated with filtering and extends oil life, translating into thousands of dollars in annual savings.

How often you should be filtering is dependent on what you’re frying, how much you’re frying, and how old your oil is. This free Filter Frequency Calculator will help you determine the ideal filtration frequency for your restaurant.

However, when you’re filtering your vats, you’re not frying product in them. Luckily, fryers like the Evolution Elite allow for filtering by individual vats, so you can filter one vat while frying in others. And, it filters completely in less than 4 minutes, so you’re able to get back to frying even faster.

  1. Clean Up Your Act (or, at least your fryer’s)

I don’t need to list all the reasons and benefits associated with routinely cleaning your commercial fryer, but I can tell you what could happen if you don’t. I recently read about a restaurant fire where the investigation determined the fire started in a deep fryer-vent due to lack of cleaning.

No operator expects this will happen at their restaurant and it likely won’t if they adhere to a daily cleaning regimen and a deep cleaning schedule every few weeks.

  1. Work Smarter. Not Harder

Another way your fryer can help maintain food quality is by ensuring recipe consistency. Some commercial fryers are now equipped with advanced controls that allow operators to choose from a selection of preprogrammed recipes or simply program in their own recipes.

In my job, I spend a lot of time working with restaurant brands, getting their programs just right for their proprietary processes. With Henny Penny fryers, we can easily change cooking perimeters to create a texture and taste that nobody else can copy or repeat.

Want some tips on how to refine your frying program? This free download includes the top five frying mistakes and what you can do about them.

Your Fryer’s Best Friend – A Heated Holding Cabinet

The “secret” to keeping your food fry-fresh for up to two hours after it leaves the fryer? Using a heated holding cabinet in conjunction with your fryer can extend food life without sacrificing quality.

With just a fryer alone, you have to wait 10 to 12 minutes before you can cook another load of chicken. But if you’re cooking that same chicken ahead of time for 6 minutes and then putting it in the heated holding cabinet at 185 degrees with 15 percent humidity, you’re able to hold that product for 2 hours.

Then all you have to do before serving is flash it inside the fryer for a minute or minute and a half, and you’ll have a product that’s crispy on the inside yet juicier on the inside because it wasn’t cooked in the fryer for 10-12 minutes.

If you’d like to learn more about our products or how we can help you improve and maintain food quality, contact your local Henny Penny distributor. They’re conveniently located throughout North America and around the world. They can also assist you with training, technical support, and much more.

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