There are so many benefits to frying at lower temperatures, it’s what makes frying in a Keating Instant Recovery® Fryer so unique . . .
- 1 We recommend frying between 325° – 335 F. Yes, really. Our fryers will recover to the set temperature before your product has finished cooking.
Example – it takes only 2 to 2 1/2 minutes at 312°F to achieve a batch of perfectly crisp, golden potato chips in a Keating fryer (using Great #1 Burbank Russett Washington State Potatoes). When oil is too hot, it will over brown the outside without properly cooking the inside of any fried food, resulting in a poor product. Frying at lower temperatures saves the quality of your food, and your oil.
- We’ve developed (and patented) a system of burners and large heat transfer tubes to ensure fast recovery and accurate temperature in the cooking zone. It enables the fryer to recover the set temperature before the product is finished cooking. This system creates the “cold zone” where crumbs and food particles collect without scorching. By avoiding variations in temperature, foods absorb less of the oil – the longer the frying period, the greater the oil absorption (french fries become 10% oil or more by the end of the cooking cycle).
- The cold zone in a Keating fryer is the largest per frying capacity of any competitive fryer. If we prevent crumbs and particles from scorching, it not only saves the flavor of the oil, but carbonization (the breakdown and blackening of the oil) is reduced. Because the sediment doesn’t burn in the cold zone, it can be easily cleaned from the bottom of the fry pot. You benefit by not having to change oil as often, and protects the flavor of the fried foods.
It is for good reason we have specifically designed our fryers to be low temperature frying specialists –
Metals such as iron, copper and brass adversely react with oil and increase the speed of breakdown. That’s why Keating equipment is all stainless steel constructed, from the fryer vessel to the cabinet.
Recommended Frying Practices . . .
- Control and maintain a steady temperature. For our fryers, we recommend frying between 325°-335°F. Avoid using high heat (temperatures over 350°F).
- Keep crumbs/particles/debris out of the frying area.
- Lower the temperature between periods of use (200°F)
- Keep salt or seasonings away from the fry pot. Avoid frying pre-salted foods.
- Control moisture. Oil and water do not mix, and water will cause the oil to release free fatty acids – this reaction increases the acidity of the oil and it may cause the fried product to have a tainted or acidic fl avor.
- Keep fryer unit covered when not in use to prevent oxidation and contamination of the oil.
- Filter regularly as needed – we recommend filtering daily.
The benefits of filtering . . .
Small particles of food debris, as well as chemical residues and microscopic impurities from frying foods contribute to taste transfer between products, and also to the shortening. These insoluble impurities are suspended in the oil, and can easily be removed through fi ltering. Filtering can save up to 30% on oil costs.