Consistent Frying Oil Treatment for Versatile Food Products
supplying Filtration for...
Challenges with Kettle-Style Chips
There are some distinct challenges inherent in the production of kettle-style chips. Since the chips are produced by direct slicing the potato into the fryer, a significant amount of starch is washed off in the frying oil. This water-soluble starch is cooked in the oil and is modified by the oil so it becomes the same density. Therefore, this soluble starch cannot be removed from the oil by a centrifugal type of separator. These starches will also blind the surface of the filter modules effectively reducing their life.
What are Tortilla Chips?
Tortilla chips are produced with corn. Different corns can be used, yellow, white, whole wheat, flour etc. The corn is cooked and then steeped in water and lime. The lime is required to breakdown the hulls. After steeping the product, now called Nixtamal, is drained and washed to remove the residue lime. The Nixtamal is now ground producing a Masa (dried ground corn flour). The degree of grinding determines the grade of Masa.
What nuts are fried?
Nuts are traditionally produced by roasting. This means dry roasting in an oven or oil roasting in a fryer of some sort. At one time almost all nuts were oil roasted, but fears that oil roasting increased calories in the product resulted in some processors abandoning their oil roasters.
Avoiding Surface contamination.
Whether frying yeast, cake or another version of the donut style product clean oil is paramount. Donuts present their own problems within the frying operation with the fryer standing idle if any of the surrounding equipment, like proving or glazing, has a fault.
Indian Snack Foods and Papadum
A high variety of products, potentially through the same fryer.
Indian fried snack foods have become very popular either as a ready to eat or as a pre-fried product requiring a secondary cooking process. The frying process is very dependent on the product with varying temperatures cooking periods and of course contaminants entering the frying oil.
Breaded and Battered Products
What can be done about all the debris?
There are 2 main factors that come into play when we look at battered and breaded products. The first is the high volume of crumb these produce and the second is the ion content in the coatings that accelerate the degradation of the oil.