Energy Saving Tips For Reach In Refrigerators And Freezers

What causes fryer oil degradation?

1. High sediment foods: blooming onions, fresh battered foods, high flour content breadings, etc.
   
2. High water content foods: fish, french fries, frozen foods.
   
3. Excessively high cooking temperatures.
   
4. Poor design of fryer heating element.
   
5. Over exposure to air: during filtration and other times.
   
6. An unclean pot: carbonized (burnt) food stuck to fryer walls and tubes.
   
7. No fryer filtering system.

Methods of Filtration

Filtering oil helps reduce the debris in the oil, which in turn, gives you a better quality food and allows the oil to last longer. Debris or food sediment in the oil causes the build up of unhealthy substances such as carbon and
gum deposits. We carry a variety of options
for filtering.

Portable Filters
Pro: Ideal solution to your filtering needs. Fast and efficient. Able to use with multiple fryers.
Con: Require storage space and there is a safety concern over the free return hose.

Benefits of Using Fry Powder:
Although filtering the oil daily extends the life of your oil, FryPowder extends the life of the oil significantly more. It’s as simple as one, two, three. Open the bag or container, pour the correct amount into hot oil, and wait four minutes until you add food. That’s all. There are countless benefits of using Fry Powder.

FryPowder allows you to use less oil by making the oil last longer. It works with any type of oil. It keeps the oil fresher and usable longer, as well as helps and prevents the loss of oil through absorption into food. When added every 6-8 hours the fryer is ON or twice a day, FryPowder delivers an antioxidant effect that acts like a “vitamin” therapy to prevent unhealthy breakdown reactions when you fry. MirOil suggests a boil-out be done before starting the FryPowder regiment.

Not only will you save money on oil, you’ll save money on energy.

Frying with FryPowder enables the fryer to operate at a lower temperature and it even cooks the food centers hotter. A lower temperature keeps water in the food and cooks the food by heating that water, unlike a higher temperature, which forces the water out of the food. FryPowder increases the heat delivery to the food centers by helping to prevent the formation of contaminates such as acrylamide and transfatty acids. When the oil isn’t contaminated, it cooks food faster, because the oil isn’t being absorbed into the food. Absorption of oil into food slows down the cooking process and makes the food unhealthy to eat.

MirOil recommends lowering your frying temperatures. They recommend setting the temperature of your fryer between 325° and 340° Fahrenheit. Another benefit of frying at lower temperatures is that the formation of acrylamide, transfatty acids and other unhealthy substances is reduced, which makes the food healthier.

By using Fry Powder, the oil stays fresher longer, so when an item is fried, the oil goes into the portals in the food and out very quickly. When the oil is older and has broken down, the molecules of oil turn more into a jelly substance and slap the sides of the food, which causes more oil to coat the food.

Also by saving energy and running the fryer units at lower temperatures, the fryer units themselves will be in better shape.

Freshen The Oil
In conjunction with filtering & using frypowder is the idea of “freshening” the oil each day by taking some old oil out and adding in some new. Many people already do this by topping off the fryer each day, because some oil is lost through the food. They suggest the following for fryers that are ON 12-14 hours a day, are set at 340 degrees Fahrenheit and below, and do not have heavy crumb loads:

• For a 35 lb fryer, remove 4 qts of old oil and replenish with new oil
• For a 40 lb fryer, remove 5 qts of old oil and replenish with new oil
• For a 50 lb fryer, remove 6 qts of old oil and replenish with new oil
• Add more or less fresh oil for larger or smaller fryers

1. Don’t load the baskets over the fryer: less food debris and water.
2. Lower fryer temperature
   (hyperlink to below temp info).
3. Turn fryer off if not being used-heat degrades oil.
   
4. Heat fryers gradually-allows time for heat to spread evenly throughout the fryer rather than overheating and degrading the oil immediately beside the heating element.
5. Filter debris/sediment daily.
6. Cover pots at night.
7. Clean pots regularly.
8. Check your thermostat on a regular basis-an inaccurate thermostat may lead to the oil overheating, which leads to higher energy costs and oil degradation.
9. Use FryPowder twice daily.
   

Oil Does Not Last Forever
Even with the use of a filtering system and Fry Powder, oil does not last
forever. So how do you know when
the oil is bad?

1. Acid Value: Test kits are available to check the acid levels of the oil.
2. Color: There are many test devices available to evaluate the color of oil: color charts, sight gauges, electronic meters, etc.
   
3. Smoking: Free fatty acids or other sediments can cause smoke and contaminate the oil
   
4. Foaming: This occurs when the oil has broken down too far and the oil has oxidized.
   
5. Smell: Good oil has little or no smell. If you can smell the oil, that’s bad.
   
6. Taste: The oil is cross-contaminating food flavors from one item to another.