Fill out the HACCP card daily to record filters, oil changes, oil temperature, and TPM values to ensure compliance with the limits imposed by law. The automatic lines have numerous sensors, and many processes are carried out autonomously. If necessary, almost all required data can be provided automatically to the customer and saved on the
Filter after each service to remove contaminants such as: breading, batters, crumbs, seasonings, etc. These impurities dirty the oil and shorten its useful life. Vito devices are integrated into our systems, and the management of the machine’s filtering process is regulated by the PLC inside the automatic frying line.
The oil must be protected from light to prevent oxidation, which produces a substance harmful to the liver and irritating to the gastric mucous membranes (Acrolein). If you’re not frying, but your shift isn’t over yet, lower the oil temperature to 120°C. All Veneto Macchine fryers have cover and temperature management devices. Semi-automatic and automatic
If you are using a basket fryer, regularly remove the residues inside the tank to avoid charring. Veneto Macchine’s semi-automatic and automatic fryers expel the coarsest residues thanks to the belts they are equipped with. In addition, our fryers can be equipped with automatic waste recovery systems to automate this task as much as possible.
To improve the quality of your fried foods, try not to overload the belt frying line or the basket of the manual fryer. Look at the license plate of the car and, if possible, keep an aspect ratio of 1:10.
Check the correct oil level. Be sure to fry in “deep oil” to ensure your food is cooked evenly. The heating systems of our fryers are designed to transmit a maximum of 2W/cm² of thermal power to the oil, and the tank is sized to have an adequate oil “tank” to limit phenomena that degrade
If possible, fry dry products, ensuring that any ice or residue is shaken off. Using the sieve drum or other technology can help “prepare” the product before frying. The combo and double drum flavorers are always installed after the fryer because food should never be salted or flavored before frying. This prevents the condiments from
Heat the oil and bring it to the optimal frying temperature (max 175°C). You can check the life of the oil using digital testers such as the Vito FT440.
