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Liquid Vegetable Oils
While most vegetable oils are recommended for cooking, many of them
are not suitable for deep-frying. Higher temperatures break down the oil
faster and by-products often have an unpleasant flavour and may also
have an association with increased risk of heart disease.
Hardened/Creamed Vegetable Oils
These products may have a longer fry life than their liquid oil equivalents,
but the components added during the hardening process increase the risk
of heart disease.
The Heart Foundation recommends frying oils that have a nutrient profile
taking all these factors into account. These include:
1. Oils from specially bred seeds e.g. Sunola, Liquid Gold
2. Industry blends of fats and oils
Saving Costs, Improving Oil Life and Increasing
Efficiency
Food quality and operating efficiency is improved by cooking in regularly
filtered oil. Long oil life can be achieved by frequently filtering the oil inside
the deep fryer. This allows the oil to work at greater efficiency for a longer
time.
This increased efficiency can be associated with power cost savings and a
longer fry life for the oil.
Several factors that shorten the fry life of the oil include the presence of
water, salt, emulsifiers, seasoning, light and detergent.
Содержание AF822 Twin Tank
Страница 23: ...Page 23 EXPLODED DIAGRAMS AF822 ...
Страница 24: ...Page 24 CONTROL PANEL COMPLETE ...
Страница 25: ...Page 25 ELEMENT BOX ...
Страница 26: ...Page 26 ELECTRICAL BOX ASSEMBLY ...
Страница 27: ...Page 27 Notes ...