A fryer is an essential equipment in almost all takeaway establishments. Especially in the fast-food sector, fried foods are a popular choice. Besides classics like fries or croquettes, you can easily fry meat, fish, and vegetables to create exciting dishes on your menu. The possibilities are (almost) limitless. In this blog post, we explain the functions and types of fryers and the rules you must follow when frying in your takeaway restaurant.
How a Fryer Works
Frying refers to a dry cooking process in hot, floating oil. Traditional fryers heat up using a heating element in the bottom. The food is then immersed in the heated oil using a metal basket. Within a few moments, a thin crust forms on the food, allowing the water in the food to escape gradually while raising the core temperature of the food.
Choosing the Right Oil and Optimal Temperature for the Fryer
When using traditional oil fryers, it’s essential to use high-quality oil with a high smoke point. Special frying oils, rapeseed oil, or sunflower oil are commonly recommended. The oil must be properly heated for optimal frying. A temperature between 160°C and 175°C is ideal, as the oil is hot enough to prevent oil absorption in the food, but not too hot to affect the oil’s durability or create acrylamides.
How to Recognise Spoiled Oil?
The oil in a fryer needs regular replacement to maintain the consistent taste of the fried food. Spoiled oil begins to form threads while draining and gives off a horrible smell. Using the same oil for different types of products, such as fries, fish, and meat, accelerates the oil’s deterioration. Ideally, you should check the oil’s consistency and smell daily and replace it immediately if necessary.
Acrylamide Regulation
Since April 11, 2018, the acrylamide regulation has been in effect across the UK and Europe to reduce acrylamide levels in food. Acrylamide is formed when starchy foods are cooked at temperatures exceeding 175°C using dry heat methods like baking, frying, roasting, etc. and is suspected to be carcinogenic. The regulation involves adhering to and documenting guidelines and instructions for processing foods like potatoes or flour.
Tips to Reduce Acrylamide Levels
Types of Fryers
In takeaway businesses, traditional oil fryers are commonly used. However, there are now interesting alternatives that can be used depending on the application and the restaurant’s size.
Air Fryer (starting at approximately £300)
- Food is cooked using heated air instead of oil, making it a low-calorie option.
- The cooking time is higher than in oil fryers.
Double Fryer / Belgian Fryer (starting at approximately £100)
- Oil fryer with two baskets to increase efficiency.
Cold Zone Fryer (starting at approximately £150)
- Gentle cooking method at 50°C to 90°C, due to the placement of the heating elements above the fryer’s bottom.
Halogen Fryer / Halogen Oven (starting at approximately £100)
- Food is cooked up to five times faster using a halogen lamp than in ovens or other fryers.
- This system is not suitable for large catering equipment.
Pressure Fryer (starting at approximately £1000)
- Fryer with oil under pressure, allowing lower heat levels and longer oil usage.
Baking Fryer (starting at approximately £500)
- Flat fryer for cooking baked goods without burning them.
Conclusion: Fryers in the Takeaway Business
The choice of fryer for your takeaway restaurant depends on how many dishes you’ll be preparing. Larger fryers require more oil but can also deliver higher performance. Additionally, it’s essential to inform yourself about potential dangers posed by fryers. By following all the rules when using a fryer, you can impress your customers with delicious dishes.
