Baking & Snack - September 2023 - 98

FRYING
pletely, following the same path as the oil, Mr. Jansse said.
" Equipment that has been developed with sanitary design
in mind, with smooth surfaces, no blind spots and no
areas where product and microorganisms can accumulate,
makes a huge difference to food safety during the frying
process, " he explained.
Mr. Morabito said Topos Mondial's fryers come with
an " oil gun, " which is basically a hose that allows operators
to use filtered oil to guide sediment that has collected
at the bottom of kettles into filters when the oil is drained
for cleaning.
" We're using the hot oil to do the rinsing and catching it
all in our filter system, which greatly streamlines and simplifies
the daily cleaning and filtering of oil, " he said. " We're
not pushing it down a floor drain. "
With much of the equipment in industrial bakeries, the
longer producers can run one item, the better the equipment
will perform.
" With respect to Moline systems and especially our largLonger
runs with few
or no changeovers
is the most efficient
way to use large
fryers.
Moline Machinery
having a good, planned maintenance program and trained
operators, " Mr. Padilla said. " We see many producers pushing
their equipment until something breaks, which then
creates significant downtime to repair, along with stressing
other components creating unplanned failures. "
While it's important to follow OEMs' recommended
maintenance schedules, bakers should also tailor their
maintenance plans to the products they are running.
" Proper fryer cleaning and maintenance is important
because it negatively impacts energy absorption and frying
quality, " Mr. Menardo said. " For instance, dirt accumulating
on heat exchange sections reduces the fryers thermal efficiency,
while the presence of water in the frying pan at the
end of a cleaning cycle accelerates hydrolysis once fryers resume
operations besides creating potential safety hazards. "
For gas-fired fryers, producers should avoid organic
buildup on heating tubes.
" It will burn onto the tube and become black carbon,
like the black carbon you see on a cast-iron skillet, " Mr.
Morabito said. " That becomes like an insulated sweater on
the tube. It doesn't allow for the heat transfer to the oil. "
The buildup can be avoided with good cleaning daily as
the accumulation of fines causes the problem.
" If you drain, filter and clean the fryer and its oil every
day, your tubes stay cleaner, " he said. " Then at the end of
the week, you do what we call a boil-out, which is adding a
cleaning solution, particularly a caustic soda, then boil your
fryer. It cleans off that carbon. "
After rinsing, operators can add some white vinegar, an
acid, to bring the pH back to neutral, Mr. Morabito said. A
neutral pH of 7 is ideal for fryers.
Fryers are designed today with sanitation in mind so
that water and cleaning fluids drain out of the system com98
Baking & Snack September 2023 / www.bakingbusiness.com
er donut system, you really are best served to run for longer,
extended periods of time, " Mr. Moline said. " Changeovers
can lead to inefficiencies and the longer you can run, the
more you can stabilize the system and ensure it's going to
run at very high efficiencies for long periods of time. "
Mr. Padilla said one of the most common errors is when
producers run fryers at capacities below the fryer's input
rate.
" This results in longer oil turnover rates - the hours it
takes to consume the entire oil volume and to replenish it
with new oil, " he said. " Replenishing the fryer with makeup
oil at a frequent rate keeps the oil quality in balance and
provides for the best method of oil quality efficiency. "
BEFORE THE AUTOMATED
FILTRATION SYSTEMS WERE
IN PLACE, KEEPING FRYING
KETTLES CLEAN WAS A MESSY,
LABOR-INTENSIVE JOB.
Keeping oils at the right temperature for frying without
getting too hot will keep them from degrading.
" Most customers are frying between 365°F and 375°F, "
Mr. Moline said. " We want to keep our heaters as close to
the temperature as possible but still provide adequate response
time if you need to change temperatures. "
And as consumers demand more healthy options, bakers
and snack makers are responding with more healthful
ingredients, but that can require some adjustments
to machinery.
" One critical element to consider when selecting a new
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