OIL DO‘S

OIL DO‘S

Stick to:

Do select an oil of highest quality such as Bunge Pro high oleic sunﬂower oil.
Do select the proper equipment in accordance with the fried food volume.
Do calibrate the thermostat.
Do check oil temperature daily with a calibrated thermometer.
Do fry at the lowest temperature possible.
Do turn fryer temperature down when the fryer is not in use.
Do cover the fryer after turning off and after the oil has cooled.
Do choose the right oil for your operation.
Do drain/blot wet foods before frying.
Do shake off/remove loose breading before frying.

Do ﬁlter the oil at least once a day.
Do ﬁlter the oil at the lowest temperature possible.
Do skim the oil frequently.
Do maintain the proper oil level.
Do thoroughly wash and rinse the try kettle when totatly replacing the oil.
Do scrub the fryer with a non-abrasive pad.
Do store the oil at room temperature.
Do keep the hood and exhaust system clean.
Do wear protective gear as handling hot oil can be dangerous.

OIL DO‘S

Avoid:

Do not stir, agitate or aerate the oil unnecessarily.
Do not contaminate the oil with sprays, polishes, cleaners, insecticides and plastics.
Do not use salt or seasoning over or near the fryer.
Do not load baskets over fryer.
Do not over-fill deep fryer with food.
Do not allow copper or copper alloys (bronze\brass) to contact the fryer.
Do not overheat the oil — especialty when loading the deep fryer.
Do not scratch or scrape the fry kettle surface by using sowing pads or wire brushes.
Do not use rusty or worn kettles.

Do not fill disposed oil back into kettle.
Do not mix used oil with fresh oil.
Do not dispose the oil without a reason.
Do not pour or drain oil from too big distances as this will cause oxidation.
Do not allow frozen foods to thaw before placing into the fryer.
Do not fry at temperatures over 175°C.

Frying oil for up to 30 hours of frying* F1 TM Bunge ProCuisine

Refined sunflower oil, antifoaming agent E900 (0.001%)
Smoking point 225°С
Contains Оmega 6 & Оmega 9
Recommended frying temperature 175°С

*Independent external laboratory “ITREG” (“Institut des corps gras”, Centre of Studies and Technical Research, Pessac, France) (hereinafter – Laboratory) conducted a research (analyses) of product samples Frying oil for up to 42 hours of frying* F1 TM Bunge ProCuisine (hereinafter – Product).

Product samples were taken for research (analyses) after the end of each day (6 hours) of frying, which occurred in cycles, described in more details below.

Testing (practical use) of Product samples was carried out in the practical laboratory of Bunge’s European Innovation Center as follows. Potatoes were fried on professional equipment at a temperature of 180 degrees Celsius. One such cycle consisted of 3.5 minutes of frying and 11.5 minutes of heating. Also, once an hour pieces of pork were fried in breading. marinade and flour, with the addition of salt. Once such cycle consisted of 9 minutes of frying and 6 minutes of heating. 24 cycles were made in 1 day. During 5 days of testing, 120 cycles were made (24 cycles = 6 hours of frying during the day). The product was filtered at the end of every other day.

According to the results of the research (analyses), the Laboratory issued a Certificate dated 27/05/2016 with the results of the research. The results of such research (analyses) were processed by specialists of the practical laboratory Bunge’s European Innovation Center, the results were presented in the report dated 29/06.2016.

After processing and analyzing the results of the Laboratory’s research, the report concluded that in the case of using the Product for up to 30 hours (5 days for 6 hours) and filtering it as indicated above, its quality indicators, such as general polar compounds and polymers, remain within the limits of standards and make up 23.3% general polar compounds and 11% polymers.

Limit safe standards of general polar compounds and polymers for the oil used by the current legislation of Ukraine are not established. Since the research took place in Hungary and France, they focused on the limit standards established in the countries of the European Union, so the maximum safe indicator for common polar compounds in most countries of the European Union is 25%, the content of polymers recommended by the Society for studying fats in Germany (Deutsche Gesellschaftfür Fettwissenschaft e.V., DGF) is 12%. If the content of these substances in the oil exceeds the specified indicators, it should not be used.

Therefore, the Product is safe and of good quality to use for up to 30 hours of frying, an average of 6 hours of frying over 5 days if the conditions described above are observed.

Professional chefs also participated in the development and testing of the Product.

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Frying oil for up to 42 hours of frying* F5 TM Bunge ProCuisine

Mix of refined high oleic (50%) and refined sunflower oil (50%), antifoaming agent E900 (0.001%)
Smoking point 230°С
Contains Оmega 6 & Оmega 9
Recommended frying temperature 175°С

*Independent external laboratory “ITREG” (“Institut des corps gras”, Centre of Studies and Technical Research, Pessac, France) (hereinafter – Laboratory) conducted a research (analyses) of product samples Frying oil for up to 42 hours of frying*F5 TM Bunge ProCuisine (hereinafter – Product).

Product samples were taken for research (analyses) after the end of each day (6 hours) of frying, which occurred in cycles, described in more details below.

Testing (practical use) of Product samples was carried out in the practical laboratory of Bunge’s European Innovation Center as follows. Potatoes were fried on professional equipment at a temperature of 180 degrees Celsius. One such cycle consisted of 3.5 minutes of frying and 11.5 minutes of heating. Also, once an hour pieces of pork were fried in breading. marinade and flour, with the addition of salt. Once such cycle consisted of 9 minutes of frying and 6 minutes of heating. 24 cycles were made in 1 day. During 7 days of testing, 168 cycles were made (24 cycles = 6 hours of frying during the day). The product was filtered at the end of every other day.

According to the results of the research (analyses), the Laboratory issued a Certificate dated 27/05/2016 with the results of the research. The results of such research (analyses) were processed by specialists of the practical laboratory Bunge’s European Innovation Center, the results were presented in the report dated 29/06.2016.

After processing and analyzing the results of the Laboratory’s research, the report concluded that in the case of using the Product for up to 42 hours (7 days for 6 hours) and filtering it as indicated above, its quality indicators, such as total polar compounds, remain within the limits of standards and make up 19.8%/

Limit safe standards of general polar compounds and polymers for the oil used by the current legislation of Ukraine are not established. Since the research took place in Hungary and France, they focused on the limit standards established in the countries of the European Union, so the maximum safe indicator for common polar compounds in most countries of the European Union is 25%, the content of polymers recommended by the Society for studying fats in Germany (Deutsche Gesellschaftfür Fettwissenschaft e.V., DGF) is 12%. If the content of these substances in the oil exceeds the specified indicators, it should not be used.

Therefore, the Product is safe and of good quality to use for up to 42 hours of frying, an average of 6 hours of frying over 7 days if the conditions described above are observed.

Professional chefs also participated in the development and testing of the Product.

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Frying oil for up to 72 hours of frying* F10 TM Bunge ProCuisine

Refined high oleic sunflower oil, antifoaming agent E900 (0.001%)
Smoking point 240°С
Contains Оmega 6 & Оmega 9
Recommended frying temperature 175°С

*Independent external laboratory “ITREG” (“Institut des corps gras”, Centre of Studies and Technical Research, Pessac, France) (hereinafter – Laboratory) conducted a research (analyses) of product samples Frying oil for up to 72 hours of frying* F10 TM Bunge ProCuisine (hereinafter – Product).

Product samples were taken for research (analyses) after the end of each day (6 hours) of frying, which occurred in cycles, described in more details below.

Testing (practical use) of Product samples was carried out in the practical laboratory of Bunge’s European Innovation Center as follows. Potatoes were fried on professional equipment at a temperature of 180 degrees Celsius. One such cycle consisted of 3.5 minutes of frying and 11.5 minutes of heating. Also, once an hour pieces of pork were fried in breading. marinade and flour, with the addition of salt. Once such cycle consisted of 9 minutes of frying and 6 minutes of heating. 24 cycles were made in 1 day. During 12 days of testing, 288 cycles were made (24 cycles = 6 hours of frying during the day). The product was filtered at the end of every other day.

According to the results of the research (analyses), the Laboratory issued a Certificate dated 27/05/2016 with the results of the research. The results of such research (analyses) were processed by specialists of the practical laboratory Bunge’s European Innovation Center, the results were presented in the report dated 29/06.2016.

After processing and analyzing the results of the Laboratory’s research, the report concluded that in the case of using the Product for up to72 hours (12 days for 6 hours) and filtering it as indicated above, its quality indicators, such as general polar compounds and polymers, remain within the limits of standards and make up 23.3% general polar compounds and 11% polymers.

Limit safe standards of general polar compounds and polymers for the oil used by the current legislation of Ukraine are not established. Since the research took place in Hungary and France, they focused on the limit standards established in the countries of the European Union, so the maximum safe indicator for common polar compounds in most countries of the European Union is 25%, the content of polymers recommended by the Society for studying fats in Germany (Deutsche Gesellschaftfür Fettwissenschaft e.V., DGF) is 12%. If the content of these substances in the oil exceeds the specified indicators, it should not be used.

Therefore, the Product is safe and of good quality to use for up to 72 hours of frying, an average of 6 hours of frying over 12 days if the conditions described above are observed.

Professional chefs also participated in the development and testing of the Product

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