FRYING OIL QUALITY

FRYING OIL QUALITY

During its life cycle, the frying oil is subjected to continual chemical reactions that cause the alteration of its properties and quality. Free fatty acids and other fat breakdown products such as aldehydes and ketones are formed during frying.

To overcome this problem, many countries have introduced a parameter in the relevant legislation, with its maximum limit, useful for assessing the quality of the oil; it refers to the percentage of TPM% the “Total Polar Materials” which refers to all products present in frying oil due to oxidation processes, including free fatty acids, products of low molecular weight decomposition, and polymerized substances. The EU has adopted a value of 25 to 27% as their acceptable upper limit for fats and oils. The knowledge of the % value of TPM is very important to ensure the quality of fried products.

The TPM values are shown below:

1 – 14% = fresh frying oil

14 – 18% = oil little used

18 – 22% = oil used, but not exhausted

22 – 24% = oil heavily used

>25% = oil used, to be changed

Once oil degrades, it must be replaced with new, fresh oil. Continued use of old, degraded oil can have many negative consequences. Not only does it spoil the quality and flavor of food, it may also gravely impact the health of your customers. By managing the quality and condition of degraded oil using quantitative, objective values, you can determine just the right time to change out the oil. It can also be extremely useful in reducing costs and improving the quality and flavor of your food products.

Efficient management allows you to maximize the lifespan of oil.

Thanks to EFR 25, electric fryer with integrated oil filtering system, you can improve the oil quality and optimize your operational costs.

The filtering system installed on the EFR fryer is composed by: the three-phase pump that allows the filtering of microparticles, charred sediments in suspension and residues released by frying; the paper filter that filters the finer residues, improving the quality of the oil used; the activated carbon filter that filters the finer residues, reduces the oil smell and maintain the oil clearer.

Which are the plus? Oil purification; oil life improving in the various cooking cycles; reduction of any odors in the environment and better results.