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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.