—Brian Foster, Senior VP of Operations Inventure Foods
See the latest issue of innovator, our informative customer newsletter and register to receive future editions.
Frequently Asked Question
The oil temperature in our current fryer is very hard to control, it changes from being too cold to too hot. Can Heat and Control fryer systems do a better job at controlling oil temperature?
Oil temperature is critical in frying situation not only for ensuring a satisfactory product but also for ensuring frying oil integrity. Frying oil that is too cold can deliver an undeveloped product, or an oily product or worse an undercooked product.
While frying oil that is too hot can over develop the products coating, char its exterior, darken it to an unacceptable level or it may dry the product out too much so it is inedible.
As well, oil temperature that is too hot can seriously damage the oil and could even allow the oil to pass its temperature where smoke is generated from the oil.
Heat and Control Frying systems are designed for each customer to ensure that the oil temperature remains at the desired set point and aligned to specific production requirements. This temperature will remain the same all through production thereby giving a consistent product suited to the customerís consumer whilst also maximising the life of the frying oil.