Looking to enhance your industrial frying operation and extend the lifespan and quality of your oil? JBT’s high performing M-Fryer offers the solution. This high-performing technology not only maintains oil quality but extends its lifespan which enables customers to make double savings.
The M-Fryer utilizes 20% less oil than comparable fryers and presents the opportunity for almost indefinite use of the same oil with equal high quality, making it one of the most sustainable fryer solutions on the market. With the unmatched performance of the JBT M-Fryer customers can elevate their frying efficiency and maximize cost-effectiveness.
Bart Kivits, JBT’s Manager for Coatings and Cooking Applications, explains how it works.
As any food processor knows, oil is an important topic when it comes to frying. Oil must be maintained and kept above a minimum quality threshold at the same time as being constantly replenished. After all, the danger of frying a product in foul oil is that this gets inside the product and affects the product quality.
But how can such practices be maintained in these times of tightening budgets? JBT’s M-Fryer offers a simple, but radical solution.
Put simply, the M-Fryer has less oil in it. In fact, measured against comparable sized fryers, the M-Fryer has 20% less oil inside the tank.
This simple statistic has some major benefits for customers. The first is the fact that the M-Fryer requires considerably less oil.
The other has to do with oil economy: when oil is in use, it slowly degrades and the quality of that oil is gradually reduced. At the same time, you are frying products inside that fryer and those products absorb and remove some of that oil. As a result, the system needs to automatically replenish that oil.
This creates what we call an Oil Turnover Rate. In other words, how long does it take for all the oil inside the fryer to be absorbed? That turnover rate is very important when it comes to calculating how long the oil will last inside the fryer.
In most fryers, oil degradation occurs, while at the same time fresh oil is added and after a time, some kind of equilibrium can be established. However, with a low-volume fryer, the quality of this oil can be maintained at a higher level for a longer time. This translates to a significant advantage for customers, enabling prolonged fryer operation without the necessity to discard oil due to deteriorating quality.
Unlike the frequent disposal cycle every two or three days observed in some fryers, the M-Fryer ensures that oil quality consistently remains above the minimum threshold for longer. If you have a small amount of oil in the fryer to start with and a good production ratio, then the equilibrium established is likely to be higher than the threshold, meaning you can use the oil indefinitely.
The less oil you have inside the fryer, the higher the quality of that oil during its lifetime. This translates as less oil to fill the fryer, less heat required for it to reach the required temperatures and less time to start cooking. That’s is the key idea behind the M-Fryer and one which, I believe, will benefit customers for years to come.
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