How do heat utilization and product ingredients impact fryer performance?
High convection heat transfer rates in frying oil play a key role in fryer operating performance because they help processors set desired coatings and develop texture and product color. Heat transfer is further enhanced from the moisture that food products release into the oil while in the fryer. Coatings, marinades, ingredients and spices can impact the frying process by creating complex chemical reactions. These chemical reactions rapidly degrade cooking oil, in particular trans-fat-free oils, which have a lower heat threshold than partially hydrogenated oils. Q: How can I minimize cooking oil degradation to enhance the operating performance of my fryer? A: Efficient transfer of heat results in less damage to the cooking oil. The JBT FoodTech Stein™ TFF-IV THERMoFIN® Fryer improves thermal performance and extends oil life by design. The THERMoFIN fryer features a heat exchanger with a large heat transfer surface area that maintains low internal oil volume and rapid thermal fluid flow
