Frymaster
Frymaster, an Enodis company, is the world's leading manufacturer of commercial fryers for the foodservice industry. For more than 70 years, the company has manufactured superior-quality fryers that leverage design and performance innovation, setting industry standards for cooking quality, energy efficiency, safety, and unmatched quality control backed by the STAR® service program. Marketed under the Frymaster and Dean brand names, the company offers a wide variety of fryer options designed to fit the needs of operators. Frymaster also provides filtration systems, computers, water-bath rethermalizers, and pasta cookers.
For centuries, fried foods have been a part of the traditional cuisines of many different cultures. Today, it is still a favorite way of cooking. Global food research company Mintel Menu Insights reports that frying is still the most popular cooking method on menus, especially in the appetizer category. With the emerging popularity of world flavors, new favorites include Spanish peppers, tender calamari, or stuffed squash blossoms fried in a light batter and Asian inspired tempura of vegetables or seafood. In the Caribbean, bananas, pumpkin, and fish are often seasoned, fried and accompanied with vibrant salsas. Other fried items gaining in popularity include spiced sweet potato fries, fried green beans, and zucchini chips.
Frying has become a more healthful cooking technique with the development of trans fat free oils that can withstand high heat. It has been well established by the medical community that trans fats from partially hydrogenated oils, often referred to as "metabolic poison" should be replaced with healthier options such as peanut oil, olive oil, canola, rice, sunflower, and low linolenic soybean oils. These healthier oils can be economical and perform just as well under high heat cooking, especially when used with frying equipment designed to protect the frying oil.
Studies have examined the effect of frying on nutrient retention for different foods and conclude that it can be part of a healthy way of eating if the right oils are used for frying. For example, in a Spanish study led by Moreius, fried pimentos retained 75 percent of their vitamin C compared to 25 percent when the pimentos where sautéed.
The January 2006 FDA regulation requiring trans fats to be listed along with saturated fat and cholesterol on retailing packaging Nutrition Facts labels, and the extensive media coverage generated by this change have prompted the food industry to explore healthier alternatives for frying oils. But beyond the importance of health alone, these options should not compromise the culinary integrity of the meal for flavor, texture, and appearance.
Many chefs and food processors have given professional advice based on experience and of course taste. Final food quality is a matter of picking out the appropriate ingredients including fry oils and using top performing equipment with correct cooking techniques. Recent findings from Frymaster revealed an impressive longevity of trans fat free oils—when combined with the proper equipment and fry station management.
Contact Us
FrymasterPO Box 51000
Shreveport, LA. 71135-1000
Telephone: 318-865-1711
Fax: 318-868-5987
Technical Service: 800-551-8633
Customer Service: 800-221-4583
References
Katan, MB, Zock PL, Mensink, RP, Trans fatty acids and their effects on lipoproteins in humans. Annu Rev Nutr. 1995;15:473-93.
Ascherio A, Willet WC. Trans fatty acids and coronary heart disease. NEJM. 1999;340:1994-1998.
Mozaffarian D. Katan MB. Ascherio A. Stampfer MJ. Willett WC. Trans Fatty Acids and Cardiovascular Disease. NEJM. April 13, 2006. 354;15:1601-13.
Tarrago-Trani MT, Phillips KM, Lemar LE, Holden JM. New and existing oils and fats used in products with reduced trans-fatty acid content. JADA, June 2006;106(6):867-80.