Tangible benefits of the Frymaster FilterQuick system: Part 2
In part one of our two part series, we talked about the importance of innovations in commercial cooking technology that make a real and noticeable difference in key areas of the kitchen. In most cases, these tangible benefits can be felt on the bottom line of a business, with the key examples we looked at last time surrounding cost and time savings – as well as greater convenience and safety to staff.
These sorts of elements are all very important, but there’s one other factor that can really influence the success of any cafe or restaurant. This is, of course, the quality of food, and any pieces of commercial kitchen equipment that can have a positive impact on this are absolutely invaluable. Continuing in our look at the Frymaster FilterQuick system, in this article we’ll explore how the Integrated Oil Quality Sensor can affect the taste and appearance of the food your customers receive.
The trick is knowing when to get rid of the oil and start again.
The importance of fresh oil
As we all know, the best deep frying results are achieved when oil is at its peak freshness. When oil has just been added to the commercial deep fryer, it will be as free of contamination as possible, which in turn means that any food fried in it will be of the very best quality. Even so, the same oil can be used for multiple batches of food preparation without a noticeable degradation in the finished product. The trick is knowing when to get rid of the oil and start again.
This is because eventually, the quality will decrease due to constant heating and exposure to different types of food. If you don’t keep an eye on your oil and cook with a substance that is past its best, you’ll find that your results don’t taste as good, and just as importantly won’t look as fresh or appealing to customers.
How the integrated oil sensor works
For many years, kitchen staff have had to gauge the quality of their oil based on subjective markers like appearance. In some cases, this can mean waiting too long (causing a reduction in quality), or swapping too early (which is uneconomical). The Frymaster FilterQuick system’s integrated oil sensor takes any guesswork out of the equation, precisely monitoring the quality of the oil and determining the best time to top up or replace.
Along with other innovations such as automatic filtration and automatic top offs, Frymaster users now get to make the very most of every batch of oil, ensuring maximum bang for their buck without compromising taste.
To find out more about the system, fill in the form on this page.