Main recommendations for deep frying

Main recommendations for deep frying

Basic recommendations for professional frying oil usage

Store the oil in closed containers at temperatures between 0°C and +30°.
Always maintain the required level of oil in the fryer, add only fresh oil.
Do not add salt above the frying; give your products some time to become dry before frying.
Replace the oil when:

There is an oily foam at the edges of the deep fryer and it doesn’t disappear for a long time;
There is a smoke above the surface of the oil;
The color and the smell of the fried food don’t match normal expectation.

Maintain proper frying time and temperature. The temperature before and after frying should be the same and should match all requirements of the operation manual of the deep fryer.
After the product is ready, allow the oil to drain off (10 seconds minimum).
After each frying cycle it is necessary to remove suspended particles from the oil and the food debris from the bottom of the fryer with a special stainless steel spatula.
Filter the oil regularly day (or even more often) with the help of filters or the filter machine.
Wash deep fryers only with special detergents. At the last stage it is recommended to wash the deep fryer with a small amount of oil and then to pour the oil away.
Comply with the deep fryer’s cleansing and maintenance schedule.

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.

- popup

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.

- popup

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

- popup