Frymax potato leaflet

I N F O R M AT I O N S H E E T
Extending the Life of Your Oil During the Winter
By Nigel Hodgson - Former winner of Fish & Chip Shop of the Year and a
trainer at KFE School of Frying Excellence.
One of the most common questions from fellow friers in January and February concerns the
deterioration of their frying medium. I would normally advise that this is due to a combination
of increased starch and sugar levels within potatoes and a lower level of business.
STARCH / SUGAR LEVELS
A potato normally consists of 80% water, although this may vary depending on the variety
of potato you are using. The rest is made up of starch and a small amount of sugars.
Excess starch is a major cause of oil deterioration, particularly during the winter months.
The higher the sugar the darker the chip becomes and the the faster the oil deteriorates.
The more information that is known about the potato tuber and the best means of
taking care of it, the better the likelihood of an extension of the life of the oil and an
improved end product.
CORRECT STORAGE
A potato naturally produces starch to keep itself warm. The starch will convert to sugars
when stored below 10 ºC and particularly so when stored below 6 ºC. Consequently, it is
best not to store potatoes in a cold room or against an outside wall.
REMOVAL OF STARCH
Starch must be thoroughly washed off the chips in order to
preserve the frying medium and maintain the quality of
your cooked chips. Chipped potatoes should be washed
twice before using Starch Doctor or All Seasons. Warm
water can help to reduce the starch and sugar levels
because it will draw the sugars out of the potatoes.
LOWER LEVELS OF TRADE
It is much easier to be an outstanding fish frier when trade
is brisk. The constant flow of business keeps ingredients
fresh and the oil is being regularly topped up and
refreshed. Hot oil standing idle deteriorates as the absence
of a ‘steam blanket’ allows increased oxygen to enter the
pans and degrade the oil.
Washing out the starch
‘LITTLE AND OFTEN’
When preparing potatoes during these quieter months it is
better to use the ‘little and often’ technique. This will enable
you to keep your potatoes fresh and not stored in water for
unnecessary, lengthy periods of time.
Golden fried chips
My top Ten Chipping Tips to help prevent oil deterioration
1 Use Diastix to learn the sugar content of the potato, which will
then advise you of the chips frying colour. To produce consistent
golden colour chips the potatoes should contain no more than
0.25% sugar.
2 Prepare your potatoes using the “little and often” technique,
this will reduce the amount of water within the potato.
3 Wash the chips twice before treating with Drywite.
4 Use the correct dosage of Drywite, Starch Doctor or All
Seasons as per the supplier's instructions.
5 When using Starch Doctor or All Seasons to reduce the starch
levels , use warm water as this will help to draw excess sugars
and starch levels from the chips.
6 Allow the chips to “Air - Dry” for at least an hour prior to frying.
Cold room temperatures increase the drying time of the chip.
7 Don’t overload pans when frying chips; this will reduce the frying
temperature, resulting in a sub -standard chip.
8 Regularly check your frying temperatures to ensure the probes in
the pans are reading correctly.
9 Sieve your pans after each fry which will assist you in reducing
the carbon content and prolong the life of your frying medium.
10 Use a reputable frying medium, one that is capable of producing
deliciously tasty fish and chips consistently, whether trade is
sporadic or frantic.
The annual Jan / Feb reduction in trade can come as a "shock to the
system" and catches so many of us out. For some the quieter trade
can result in hot oil standing idle which deteriorates and carrying
excess raw materials into the next day.
The best practice is to use the "little and often" technique to continue
being an outstanding fish fryer constantly achieving a cooked product
that is fresh and tasty regardless of the time of year… and extending
the life of your oil.
The Fryers’ Favourite For Over 60 Years.
For information, advice, or customer support material please contact Olenex Trading (UK) Limited.
Tel: 01322 444836
e-mail: ukinfo@olenex.com
www.olenex-uk.com