Baking & Snack - June 2018 - 97

STAYING
EQUIPMENT

Frying

UNDER CONTROL

Fryers must keep oil clean and evenly heated to make the perfect donut.
by Charlotte Atchley

Q

Quality donut frying all comes down to the oil and its
ability to transfer heat to the dough. Temperature must
be consistently distributed throughout the fryer. The
oil can't get too hot too fast or for too long or it will
start to degrade, and then it can't get the job done. And
sediment that sloughs off the donut must be removed
and the oil refreshed to impart a clean taste to a finished donut.
All these challenges can be navigated by exerting a bit
of control on the fryer. Heating elements must get the oil
hot in a gentle way. Continuously filtered oil maintains
its freshness. And that new oil should be constantly recirculated throughout the fryer to eliminate cold spots.

Heated just right
Control over the oil temperature starts with how it's
treated throughout the fryer. "The frying oil needs to
be heated quickly to keep the temperature constant, but
you should not do this just by using extreme temperatures as this will damage the oil," said Ken Weekes, fryer
specialist, WP Bakery Group.
Achieving these temperatures quickly and holding
them constant require a large heating area, Mr. Weekes
explained. For a smaller fryer, she recommended electrical heating. "The elements are directly in the oil and

give you an immediate reaction when the temperature
drops," he said.
Moline Machinery's new LIBRA Series electric and
gas fryers maximize oil life by minimizing surface temperature of the electric elements or gas burners. This
doesn't degrade the oil as it heats. "High surface temperatures, regardless of the heating method, degrade
frying oil," said David Moline, vice-president, sales and
marketing, Moline Machinery. "Oil life is maximized by
heating oil at lower surface temperatures, and longer oil
life means higher product quality and longer production
runs."
It's also important to size the fryer appropriately and
select the right heating method. "There are many adequate methods of heat transfer to cooking oil, but the
correct system must be chosen for a given application,"
said Doug Kozenski, sales manager, processing, Heat
and Control. Each heating method has its benefits and
drawbacks. With gas, Mr. Kozenski suggested multiple
burners placed laterally or longitudinally to provide balanced heating. Thermal fluid or stem heating benefits
from a two-pass longitudinal coil or two-pass tubes.
"The distributed flow design spreads the heat across the
width and the two-pass tubes ensure uniform heat down
the length of each zone," he said.

The proper heating element
and oil circulation ensure
consistent temperature to
evenly fry donuts.
Heat and Control

www.bakingandsnack.com / June 2018 Baking & Snack 97


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Table of Contents for the Digital Edition of Baking & Snack - June 2018

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http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
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