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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 12 - Thomas, Norman, Katsigris

After completing this chapter, students will be able to: Give examples of information that should be included on purchase specifications, create a purchase specification, identify factors that influence the information included on purchase specifications,. | Preparation Equipment: Fryers and Fry Stations Chapter 12 © 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Explain how fryers work. Describe ways to maximize the life of fryers and frying oil. Choose the appropriate fryer for your foodservice operation. Identify the components of a fry station Describe the latest developments in fryer technology. Learning Objectives © 2014 by John Wiley & Sons, Inc. Dissecting the Fryer Oil is poured into a frying kettle (also called a bin or vat), shaped like a cube, rectangle, or conical “Y” shape (an open-pot fryer). Heat is applied to upper part of kettle, or cooking zone. Lower part of kettle stays cool, leaving a place for crumbs to fall. It is known as the cold zone. Food is lowered into hot oil in a wire mesh fryer basket. Hot kettle is encased in a metal fryer cabinet. Fryers come in many sizes, from countertop to large, freestanding units. To fry is to cook in hot fat or oil © 2014 by John Wiley & Sons, Inc. © John Wiley & Sons, Inc. How Frying Works Important considerations for frying Location of heating elements – For open-pot fryers, they are outside the kettle. For others, like rectangular (or tube-type) fryer, they are internal and separate cooking zone from cold zone. Oil temperature – Ideal frying temperature is between 325º F. and 375 º F. Hotter oil decomposes more quickly and even burns. Heat recovery time – Time it takes for oil to return to optimum cooking temperature after cold or frozen product is dropped in. If it’s too slow, the food absorbs too much oil and tastes greasy. Filtration system – Located inside the fryer or as an external, portable unit. Oil must be filtered regularly. © 2014 by John Wiley & Sons, Inc. Types of Fryers Gas-powered Heated by burner beneath kettle, or gas flames through slotted tubes. Fryer screen separates cold zone from hot oil. Kettle is not lifted out of cabinet for cleaning. Gas flame heats ceramic plates or metal screens. Heat . | Preparation Equipment: Fryers and Fry Stations Chapter 12 © 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Explain how fryers work. Describe ways to maximize the life of fryers and frying oil. Choose the appropriate fryer for your foodservice operation. Identify the components of a fry station Describe the latest developments in fryer technology. Learning Objectives © 2014 by John Wiley & Sons, Inc. Dissecting the Fryer Oil is poured into a frying kettle (also called a bin or vat), shaped like a cube, rectangle, or conical “Y” shape (an open-pot fryer). Heat is applied to upper part of kettle, or cooking zone. Lower part of kettle stays cool, leaving a place for crumbs to fall. It is known as the cold zone. Food is lowered into hot oil in a wire mesh fryer basket. Hot kettle is encased in a metal fryer cabinet. Fryers come in many sizes, from countertop to large, freestanding units. To fry is to cook in hot fat or oil © 2014 by John Wiley & Sons, Inc. ©