Factory Frying
Factory Frying
- Speed control potentiometer under this removable cover
- Quick fill button (on left-side not shown)
- Yellow rotor assembly (blue cover removed)
- Flow tube assembly (Flow tube and holder)
- Flow tubeConnection for 1/4″ID tube to guide liquid to a collection container if there is a Flow tube failure.
- FryLiquid™️ input tube
- Power cord
- FryLiquid™️ output tube
The Impact of Proactive Antioxidants on Oil Degradation Chemistry
The physical and chemical reactions shown by these coloured arrows are diminished or arrested during factory frying by using FryLiquid with the continuous use method.
Benefits of Using FryLiquid™️ with the Continuous MicroMeter Method
Food Centers Cook Hotter
Frying at higher temperatures over-cooks the surface of the food, as more surface water is converted to steam, delivering less heat to food centres. FryLiquid preserves the efficiency of the oil to cook food at lower temperatures, allowing for proper heat penetration to food centers.
Cleaner Fryers
Polar substances are the result of oil breakdown. They are formed through oxidation and heat reactions, which cause carbon and polymer deposits on fryer surfaces. With the application of FryLiquid, the formation of polymer is inhibited, leaving you with cleaner and more efficient fryers.
Oil Lasts Longer
The amount of FFA will help you measure the goodness of your oil. FFA are formed through hydrolysis and oxidation reactions, contributing to oil breakdown. Thankfully, FryLiquid slows down these reactions, resulting in a lower concentration of FFA and longer oil lifespan. In most cases, MirOil’s technology enables zero oil discard.
More Product Yield
As oil ages, the misnomer is you may need to increase the temperature of your oil to cook. Unfortunately, this causes the natural juices of the food to escape, and there is more shedding of breading/batter. However, by employing FryLiquid, the efficacy of the oil is significantly enhanced, enabling the utilization of lower cooking temperatures for preserving the integrity of the batter and the essential juices within the product.
Less Oil Absorption
During oil breakdown, there is the formation of free radicals. These free radicals can react with the food being fried, promoting oil absorption. FryLiquid reacts with the free radicals and neutralizes them, preventing or slowing down the oxidation process in order to produce crispier products with less oil absorption.
The Impact of Proactive Antioxidants on Oil Degradation Chemistry
The physical and chemical reactions shown by these coloured arrows are diminished or arrested during factory frying by using FryLiquid with the continuous use method.
Benefits of Using FryLiquid™️ with the Continuous MicroMeter Method
Food Centers Cook Hotter
Frying at higher temperatures over-cooks the surface of the food, as more surface water is converted to steam, delivering less heat to food centres. FryLiquid preserves the efficiency of the oil to cook food at lower temperatures, allowing for proper heat penetration to food centers.
Cleaner Fryers
Polar substances are the result of oil breakdown. They are formed through oxidation and heat reactions, which cause carbon and polymer deposits on fryer surfaces. With the application of FryLiquid, the formation of polymer is inhibited, leaving you with cleaner and more efficient fryers.
Oil Lasts Longer
The amount of FFA will help you measure the goodness of your oil. FFA are formed through hydrolysis and oxidation reactions, contributing to oil breakdown. Thankfully, FryLiquid slows down these reactions, resulting in a lower concentration of FFA and longer oil lifespan. In most cases, MirOil’s technology enables zero oil discard.
More Product Yield
As oil ages, the misnomer is you may need to increase the temperature of your oil to cook. Unfortunately, this causes the natural juices of the food to escape, and there is more shedding of breading/batter. However, by employing FryLiquid, the efficacy of the oil is significantly enhanced, enabling the utilization of lower cooking temperatures for preserving the integrity of the batter and the essential juices within the product.
Less Oil Absorption
During oil breakdown, there is the formation of free radicals. These free radicals can react with the food being fried, promoting oil absorption. FryLiquid reacts with the free radicals and neutralizes them, preventing or slowing down the oxidation process in order to produce crispier products with less oil absorption.
Read More Articles on Factory Frying
The Role of Frying Temperatures in Food Safety The Role of Frying Temperatures in Food Safety The primary food safety issues are summarized below. Frying temperatures are a cause or result of all health and safety issues. Oil temperatures are basic for cost effective oil management. [...]
