Fit Frying: is it a myth or can it be done? Frymaster has written an article about how it can in fact be done!
Fit Frying: The Challenge
It’s not easy being an operator today. Everyone, it seems, is telling you how to cook. With government agencies mandating removal of trans fats from menus and the Food and Drug Administration expected to deliver recommendations for reducing acrylamide in fried foods next year, delivering maximum taste in foods that are as healthful as possible is a major challenge. Especially when consumers have demonstrated that if something doesn’t taste good, they won’t eat it. Witness the multitude of healthy menu items that have been deleted from restaurant menus over time because they weren’t ordered.
That’s why fried foods are more popular than ever with patrons – they consistently deliver on flavor. Data from Mintel, a global research company, shows that chicken wings and fingers, onion rings and mozzarella sticks are among the top ten appetizers on chain menus. Clearly, frying is one of the most popular cooking methods with patrons and one that provides unique challenges.
The good news is that by following a simple set of principles, called The 4 Factors for Fit Frying, you can be assured your frying methods address current health issues such as trans fats, optimize taste and maximize oil life. The 4 Factors for Fit Frying program was developed by Frymaster, an Enodis company, and offers best practice guidelines for anyone serving fried foods. It consists of four steps you can take to make sure the fried foods you prepare are flavorful and healthful.
Fit Frying: 4 Factors
Factor 1: Choose The Right Fryer
Factor 2: Select The Right Oil
Factor 3: Follow The Right Cooking Process
Factor 4: Establish The Right Maintenance
Frymaster’s white paper, entitled “The Facts on Fit Frying: Impact and Benefits for Foodservice Operators,” provides an executive summary of The 4 Factors for Fit Frying program.