Baking & Snack - September 2023 - 95

EQUIPMENT
Frying
KEEPING IT CLEAN
Extending the life of frying oils is good for the environment and the bottom line.
by Michelle Smith
Is there anything more sublime than a perfectly fried donut?
The crispy, golden brown crust, the open, pillowy soft
interior all wrapped up in a delicious glaze or topped with
a smear of gooey chocolate icing. Conversely, there's nothing
worse than a donut weighed down with a soggy, greasy
texture: an opportunity missed.
Producers of donuts, chips, fried pies and other fried
treats understand that keeping their oils clean and fryers
running optimally will produce consistent top-quality
products. And preserving oil quality helps with sustainability
goals, is good for the product and saves money.
Keeping oil clean is challenging when frying a variety of
products, particularly items like yeast-raised donuts and
apple fritters, in which flour and other particulates break
loose in the oil.
" The integration of continuous oil filtration is the most
important thing you can do, " said David Moline, vice president
of sales and marketing, Moline Machinery. " As the
years have gone by, they've really advanced in their technology,
and we're able to filter down to the half micron and
one micron level, which is truly a polishing filter. The oil
quality is able to be maintained often weeks at a time without
any interruption in production. "
Eliminating the fines
Bakery and snack manufacturers that use fryers have a variety
of options to filter their oil.
" Any debris left in the fryer can quickly burn and carbonize,
which in turn contributes to oil degradation, " said
Arnaud Jansse, applications engineer, product development,
TNA solutions. " In addition to damaging the quality
of the oil, this can also disrupt cooking efficiency, making
fryers harder to clean and ultimately compromising
product quality in terms of taste, appearance and shelf life.
Degraded oil used for frying can also lead to serious healthrelated
side effects due to increased levels of fatty acids, oxidized
lipids and acrylamides in the end product. "
Producers can employ continuous
filtering or
filter
cooking oil at the end of day or end of week, said Damian
Morabito, chief executive officer of Topos Mondial Corp.
" If you do it every day, it stays much cleaner and lasts
longer, " he said. " When your oil's clean and rich and not
broken down, it imparts much better flavor. When your
oil's dirty and broken down, food gets more oil-saturated
and you get a buildup of fatty acids. "
Before the automated filtration systems were in place,
keeping frying kettles clean was a messy, labor-intensive
job.
" Prior to the days of the sediment removal and oil
filtering systems, customers would be forced to clean
out up to two times a week and dedicate at least two
shifts a week to sanitation, drain the oil from the fryer
and clean it, get all the stuff out of there, which isn't
the most fun job in the world, " Mr. Moline said. " With
the sediment removal and oil filter, the bottom of the
fryer stays clean, and customers can add up to a couple
www.bakingbusiness.com / September 2023 Baking & Snack 95
Filters on fryers
can eliminate the
smallest particles,
significantly
extending oil life.
TP Food Group
http://www.bakingbusiness.com
Baking & Snack - September 2023

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