Sorry, this entry is only available in European Spanish.
With 140,000 visitors from141 countries,the XX edition of the Fair of Food and Beverages 2014, not only has left records, and the highest concentration of Spanish chef with Michelin stars per square meter, also, and above all, it has left us, a lot of product. Singular products, futuristic, innovative. Social networks have done us to salivate these days with post, twitters, photos and hahstags dedicated to products that have swollen our list of culinary desires But what has brought Europe’s biggest food fair in terms of frying?
Among more than 300 new products launched in Alimentaria 2014 has been noticeable the tendency toward the use of the healthiest, most ecological and functional ingredients. From the products linked to the process of frying, olive oil has been the star, with a versatility never seen before. Countless flavours, applications -¡to highlight the skimmed yoghurt of olive oil!- and new creations that have placed emphasis in the traceability* of product and its impact on health. The brand La Española has advanced an olive oil that incorporates Omega 3, to help to fight and to prevent cardiovascular disease and regulate blood pressure.
Innoval Prizes 2014: Dough for churros in spray of New Food Spray and Fingerfoodballs by SceltaMushrooms, prize to the best international innovation
Among the most innovative products in market,New Food Spray ,promoted by the chef Andoni Luis Aduriz (Mugaritz),has obtained the Innoval Prize in the category of not milk chilled and fresh products with its spray to make churros, croquettes, tempura and couches in and easy and fast way. This product, as our fryer Fast Chef Elite , gets, what used to cost several hours is reached in a few minutes. Could you imagine to apply a tempura dough with spray on the vegetables to fry in 3 minutes and serve immediately? A revolution business fast good or fast food that opt for reasonable prices but with a high quality in their tapas menu.
Frying, as common denominator in the tapa world, has got that large and small brands, that appear inAlimentaria 2014, dedicate huge efforts of I+D+i to the development of frozen and precooked craft products -without preservatives- that have had great success in food and beverage. An example of it are the gastronomic croquettes and the coated Ameztoi precooked Sutegui, products that has only the lack of frying (note with Fast Chef Elite) to be served and tasted, what supposes very little time of preparing and cost savings.
Brave churros, launched in Alimentaria 2014 by Comaxurros.
It is interesting to pint out that the prize to the best international innovation in Alimentaria 2014 was obtained a frying product: the Fingerfoodballs, some breaded delights based on vegetables that contribute the 25% of the daily recommended consumption of vegetables, signed by the Dutch brand Scelta Mushrooms. And finally, a special mention to which is already considered the tendency in frying: the neochurros. Launched by Lluís Estrada (Comaxurros) in Alimentaria Experiencie, have caused sensation in the culinary social networking, combining traditional churro, though salty, with ham filled, cheese Majorcan sausage, salsa, mushroom sauce… Comaxurros appears as “The Fried Community” , and expresses the intention to create a suitable language around frying doughs. For now, their shop selling churros in Barcelona is getting all worked up.
Traceability*: set of procedures that permit to know the history,location and path of a product.
Frying is one of the oldest cooking techniques. Connected, through the use of olive oil, with the culinary origins of the Mediterranean cultures, enjoys at present of great popularity. From the far west to the far corners of Asia, the recipes of frying are life insurance in many à la carte and menus, being increasingly appreciated and understood their role in a balance diet. Frying , by its characteristics of elaboration and profitability, has been consolidated in the business of fast food, in business of casual food and beverage and in the great food industry through snacks.
But getting a perfect frying is not a task without some difficulty. It is a culinary field where there is half measures: there is a short distance between a great frying and another little digestible. Good frying is one of the best secrets kept in the recipe books and tricks of mothers and grandmothers. Getting a crunchy, healthy and great tasting frying within the fast pace of hotel and food and beverage business is even a greater challenge. In this sense, the use of an advanced fryer technologically as Fast Chef Elite, that guarantees the quality control of frying, is essential to satisfy the more foodies clients.
Why Fast Elite Chef manages to fry without products that turn out to be greasy?
Because it makes deep frying . The product comes into contact with hot oil, which transfers heat, thereby raising its temperature. As the oil is at a temperature of 180-190 ºC, by simple physical laws, the contained water in the product that has come into contact with it, reaches 100 ºC (boiling point) and tends to gain height upon by becoming vapour.
In our machines, this natural process is supported in the air extraction force, caused from a mechanism located at the top. Thus, water comes out before the solid product and its “pores” are closed in less time, getting before a crunchy covering, and only a minimal amount of oil penetrates inside.
How does our frying machine get that flavours do not mix?
The effect referred to “close” quickly the pores of the product during frying, considerably influences preventing that a food transmit their flavour to another, but there are more decisive factors to avoid it.
Sublimation is a physical process, by which the solids pass to gaseous state during frying. The forced extraction system of thefryer Fast Chef Elite handles avoiding that these active particles return to the oil and contaminate it with other flavours.
The Fast Chef Elite has been designed in vertical (as opposed to the traditional fryers – horizontal and open), for this reason it has an oil column with very little surface exposed to the oxygen contact. This effect minimizes the combustion and avoids thus the mixture of flavours. In addition, the rests of fried foods (leaves) fall to the bottom of the fryer chamber and kept in an area of “cold” oil, situated under the electric resistance, so they are not subject to the convective flows (hot oil rises, cold oil takes down) and so each food keeps its original flavour.
A healthy frying, without mixture of flavours, crunchy and high-quality in its presentation and appearance is just as well as a culinary delight, a good business opportunity. Frying products have very high profit margins and if they are inside the new models of fast food (fast good) and casual cooking, – that are committed to quality, customization and uniqueness of the offering-,can get to make a big difference.
The process of deep-frying has its origin in Asia and Europe, and it is considered one of the oldest and most culinary techniques in the Mediterranean countries and key of a healthy diet. Frying and Mediterranean Diet make a happy combination of products as vegetables, fish, legumes…with culinary technologies that are part of an ancestral art transmitted from generation to generation.
What is deep-frying? It involves cooking food by immersing it in a hot grease, usually oil. Frying mechanism is quite simple: the oil works as heat exchange medium that is transferred to the food. The heat melts the grease and turns the food water in vapour. This vapour is moved from the inside to the outside of the food and finally to the oil.
As the experts and creators of Fast Chef Elite, themost technologically advanced automatic frying of the hotel sector, we have verified that deep-frying is less aggressive than other culinary techniques, since it manages to keep all nutritional value of food. Thus, for example, boiling food lost twice more vitamin C that during frying.
In deep-frying the times of cooking should be relatively short and the contact with oil should tend to be superficial so that there is minimal absorption of grease. The possible formation of acrylamida* is low when frying is made at suitabletemperatures and for a short time.
Each food, in function of its characteristics, size and covering, requires a time and a temperature of suitable frying. It is important to get a balance between them to avoid the excessive heating of the oil, reducing its degradation.
It is advisable the use of fryers thermally insulated that minimize the loss of temperature and that they include an effective system of drained, which you can minimize the amount of oil absorbed by food.
Hydrolysis and Oxidation, magic words
Oil hydrolysis is the most important process in frying process; it is caused by food water from frying process. Hydrolysis causes oil darkening, the appearance of smoke and an increase in acidity of the oil.
Therefore, it is ideal frying equipments that eliminate “in situ”, efficiently and continuously, all water vapour generated during frying, thus keeping the oil free of water and reducing hydrolysis.
Oil oxidation process is produced by the presence of atmospheric oxygen and it is accelerated by light. Oxidation is responsible for an increase in viscosity and the darkening of the oil, as well as the foam formation and the development of abnormal taste and odour.
It is ideal frying equipments or fryers, that keep the oil in a closed fryer chamber blocking the air intake and the influence of light.
A healthy frying mainly depends on the practical form of frying–which include deep frying-,on frying oilsand finally and crucially on the selection of appropriate equipment for frying.
*Compound that is formed during the heating to temperatures over 100 ºC.Its formation depends on four factors: the type of oil used, the own characteristics of the food, the temperature of baking or frying and also the time that the heating occurs.
Christmas holidays are coming and with them the purpose to limit the excesses in family and company celebrations that we are going to have. QUALITYFRY, as experts in frying food will help you to enjoy this Mediterranean traditional techniquethat has created an infinity of recipes that are envied by more than one international cuisine. There would be only to remember that the origin of current Japanese tempura is hispanoportuguese, carried by Jesuits to the Far East in the XVI century.
We should keep in mind that, frying neither kills neither gets fat, being fats, on the other hand, essential in our diet. They constitute the main energy supply, they transport nutrients, they take part in the cholesterol metabolism and are precursor of hormones and are involved in the skin formation.
Importance of frying oils
The ideal oils are those heat stableand that provide health benefits. The most suitable for immersion frying are oils with high content in monounsaturated fatty acids, such as olive oil and some sunflower oils.
These acids, as oleic acid, play an important role in preventing cardiovascular diseases. In addition,olive oil is a source of antioxidants, polyphenols and carotenoids, that delay the ageing.
Scientists consider that a high consumption of monounsaturated fatty acids -are also present in food as the avocado, nuts, seeds- diminishes the levels LDL cholesterol named “bad”, minimizing the risks of coronary heart diseases.
To maintain a balance diet is necessary to pay attention, so much to the total quantity as to the type of fats we consume. In HORECA sector in general and in QUALITYFRY particularly, each day more, we keep in mind the healthy cuisine, betting on high oleic oils and on frying equipment – as Fast Chef Elite – that maintains a stable temperature frying and gets that food absorbs minimum fat through an Innovative frying process.
Fats are not what they seem
Saturated Fatty Acids
Saturated fats are mainly found in products of animal origin as lard, butter and oils of tropical plants as palm or coconut. The high consumption of this type of fats is directly associated to the increase of the level of LDL cholesterol, the main cause of cardiovascular illnesses for which its consumption should be controlled.
They are produced by hydrogenation vegetable fats to form solid fats and they are found in many processed foods industrially. The trans fats should be limited to the maximum, for which we advise to reduce the consumption of food that contain them (we only have to look at the nutrition labels). We must replace them with monounsaturated and polyunsaturated fatty acids that are considered healthy fats.
Polyunsaturated Fatty Acids
Polyunsaturated acids are essential fatty acids, do not produced by our organism but necessary for metabolic function, because of it they should be included in the diet, such as, omega 3 and 6 fatty acids that are found primarily in salmon, sardine, trout and sunflower seeds oils and soy, among others.
In these Christmas time the best recipes, the healthiest one, is to enjoy our traditional cook – frying included- and the happiness to share it.
A varied and moderate consumption of fats is the basis for a healthy diet.
The Mediterranean Diet
The Mediterranean diet is characterised by an abundant consumption of cereals and cereal-based products, pulses, vegetables, olive oil and nuts. It is not a strict or fixed diet, it is simply a set of healthy eating habits which follow the recommendations of the World Health Organisation (WHO).
Pyramid developed by WHO nutritionists
Deep frying is one of the oldest and most popular cooking techniques in Mediterranean culture. It is the most widespread culinary technique.
Deep frying consists of cooking food by entirely submerging it in hot oil. The mechanism is quite simple: the oil serves as the means by which heat is transferred to the food. The heat melts the fat and turns the food’s water content into steam which travels from the inside towards the outside and lastly into the oil.
The frying process preserves the nutritional value of food much better than other cooking techniques. For instance, when food is boiled it loses twice as much as vitamin C as it does when fried.
The cooking time for fried foods is very short and, what is more, only the outer surface comes into contact with the oil which means that fat absorption is minimal.
In addition to this, during the frying process a crispy golden coating is formed which enhances the food’s flavour, aroma and texture. It is not true that frying adds cholesterol to foods, this would only be true if we used inappropriate oils.
The ideal oils for deep frying are those which contain high amounts of monounsaturated fatty acids, such as olive oil and certain sunflower oils.
Olive oil is natural olive juice which maintains all the flavour, aroma and vitamins of the olives themselves. Due to their composition, this oil offers countless health benefits.
Monounsaturated fatty acids, such as oleic acid, play an important role in the prevention of cardiovascular disease and also serve to delay ageing.
Fats are essential to our diet as they constitute our main energy supply, transport nutrients, are hormone precursors and play a role in skin regeneration.
In order to stay healthy, it is necessary to pay attention to both the total amount and the type of fats that we consume.
Types of fats:
Saturated Fatty Acids
These are mainly found in animal products such as meat, lard, butter, milk, eggs and cream. The oils obtained from tropical plants such as palm and coconut are also rich in saturated fats.
A high intake of saturated fats is directly associated with an increase in cholesterol levels and high levels of blood cholesterol are the main cause of cardiovascular disease.
Monounsaturated Fatty Acids
Avocados, walnuts, hazelnuts and olive oil are examples of foods which contain a high amount of monounsaturated fatty acids.
A high intake of these fats reduces the level of “bad” cholesterol and thereby minimises the risk of heart disease.
Polyunsaturated Fatty Acids
Polyunsaturated fatty acids are essential fatty acids which are not produced by our body but are necessary for metabolic functioning and should therefore be included in our diet.
Omega-3 and Omega-6 fatty acids are polyunsaturated fatty acids which are mainly found in salmon, sardines, trout, herring, walnuts and sunflower, soybean and cottonseed oils, amongst others.
Polyunsaturated fats offer protection against allergies and inflammations.
Monounsaturated and polyunsaturated fatty acids are considered “healthy fats”.
Deep frying first originated in Asia and Europe and is considered one of the oldest and most popular culinary techniques of the Mediterranean countries.
The importance of the Mediterranean diet is widely known due to the important health benefits that it provides, mainly in the prevention of cardiovascular disease, as well as many other pathologies.
Deep frying consists of cooking food by submerging it into hot fat, usually oil. The heat melts the fat and turns the food’s water content into steam. This steam travels from the inside to the outside and lastly into the oil.
THE RIGHT WAY TO FRY
It has been shown that if the frying process is carried out correctly it conserves the food’s full nutritional value, unlike other culinary techniques such as boiling.
The hot fat only comes into contact with the outer surface of the food for an extremely short period of time, which means that the amount of fat absorbed is minimal.
During the frying process a crispy coating is formed around the food which enhances the flavour and makes the fried product very appetising.
WHAT DETERMINES FRYING QUALITY?
Good frying mainly depends on the oil, the equipment and the frying method.
1. Oil for frying
For deep frying we recommend the use of olive oil or high oleic sunflower oil. Both oils are healthy and thermally stable.
Olive oil is the juice of olives and conserves all their aroma and vitamins. The main component of olive oil is oleic acid, which represents 80% of its entire fat content.
Some of the many benefits of olive oil include a lower risk of heart attack, lower likelihood of thrombosis and reduced stomach acidity, amongst others.
High oleic sunflower oil represents an alternative with a milder flavour and lower price. This oil comes from sunflower seeds which are rich in oleic acid. Its monounsaturated acid content is similar to that of olive oil and is far higher than that of ordinary sunflower oil.
2. The design of frying equipment
The design of the frying machine plays a key role in all aspects related to the quality of the frying process. Appropriate equipment significantly contributes to the ultimate quality of the product and the safety of the operator.
QUALITYFRY has designed a technologically advanced frying machine called Fast Chef Elite which is intended for all kinds of businesses, with or without a kitchen and with or without fume extraction ducts.
Maintaining oil quality:
The characteristics and quality of the oil change during the frying process and this affects the sensory properties of the food. The heat speeds up the deterioration of the oil, which is also affected by oxygen concentration and water.
– The hydrolysis of oil during the frying process is due to the presence of water in the food. It causes the oil to darken, produces smoke and increases acidity.
Ideally, frying equipment should eliminate all the water vapour generated during the frying process “in situ” in order to thereby reduce hydrolysis.
The QUALITYFRY machine features an exclusive condensation and filter system.
The water vapour that is extracted during frying is condensed by cooling in a coil (shown in red).
Any remaining water is condensed in the filter box (shown in orange).
The dry air flow passes through a column of activated carbon, which retains odour particles and smoke (shown in green).
– Oil oxidation takes place due to the presence of oxygen and is further accelerated by light. This is responsible for increased viscosity and a darkening of the oil, as well as the appearance of foam and development of abnormal flavours and odours.
In QUALITYFRY frying machines the oil does not come into contact with air or light because the entire process takes place in a compact and closed chamber.
Frying equipment materials:
QUALITYFRY fryers are built of AISI 304 stainless steel, a material which is recommended for use at high temperatures, compatible with food handling and easy to clean.
Cleaning the frying equipment:
The Fast Chef Elite design prevents the oil from splashing out of the frying chamber. Furthermore, the latter is easy to clean and some of its parts are even dishwasher-proof.
The various parts that form the machine are easy to detach, without the need for special tools, and have smooth surfaces with rounded edges.
Simple to handle:
QUALITYFRY machines are very easy to operate and produce top-quality fried foods without the need for specialist staff.
The correct frying process for any product involves just 3 steps:
1. Place the product into the entry hopper.
2. Select the desired frying programme.
3. Remove the tray with the fried product.
The operator should be provided with special protection above all when collecting the fried product and during the cleaning process.
Frying equipment should be designed to eliminate the risk of splashing or burns due to accidental contact with the fryer’s hot surfaces.
With conventional open-pan fryers, people frequently suffer burns due to hot oil splashing onto their hands or face.
QUALITYFRY fryers are housed inside a compact unit with a closed frying chamber which isolates the heat source and prevents accidental contact with hot surfaces.
Controlling frying time and temperature:
Each type of food requires a specific frying time and temperature depending on its characteristics, size and coating.
The fryer automatically controls these two parameters and thereby makes the operator’s job much easier, ensuring top-quality frying without the need for specialist staff.
Fast Chef Elite has 8 frying programmes which can be selected using a keyboard and display.
Smoke, odour and noise:
Smoke is produced by volatile compounds that are formed due to the decomposition of certain products when heated in oil to a high temperature.
As a result, it is important to eliminate these active particles in order to fry different types of food without mixing flavours and aromas.
Our frying equipment incorporates a highly efficient system for filtering odours, smoke and active particles, which makes it possible to achieve perfect frying without the need for specific fume extraction installations.
The noise generated by QUALITYFRY machines is always well below the legal limit.
3. Good frying practices
In order to obtain the healthiest and most enjoyable food possible, a list of good frying practices is provided below:
During the frying process, some of the food’s batter or coating may become separated. This debris speeds up the deterioration of the oil, causing it to darken and producing unpleasant flavours. For this reason, it is advisable to regularly filter the oil in order to eliminate such debris.
QUALITYFRY makes this task easier by providing a filtering kit so that the process can be done in 3 steps:
The frying chamber has a V-shaped design in order to allow solid waste to gather in the lower, colder part of the unit. This simplifies the filtering process and guarantees that the fried product will be of maximum quality at all times.
Refilling with fresh oil:
The oil consumed during the frying process must be replaced with fresh oil in order to always fry with the ideal level of oil, increase the useful life of the oil and improve the quality of the food.
Discarding deteriorated oils:
Another good practice is to discard used oil before it loses its sensory and nutritional properties.
QUALITYFRY machines automatically record the number of portions fried and the hours during which the oil has been subject to high temperatures. These parameters serve to give a clear indication of its chemical state by measuring the concentration of polar components which indicates the deterioration of oil.
Weight and volume of food:
It is a good frying habit to keep the oil at a constant temperature. In addition to this, it is essential to maintain the correct ratio between the amount of food to be fried and the volume of oil.
The frying chamber of the Fast Chef Elite machine is thermally insulated to minimise temperature loss. Similarly, it has an effective draining system which reduces to a minimum the amount of oil absorbed by the food.