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Boiling fryers

post #1 of 6
Thread Starter 
I run a kitchen that has a masa corn flour breaded calimari that we do to order. Every time we drop the calimari the excess corn flour fills up the fryers and it has become such a popular menu item that we get so much that our fryer fills with corn flour and will start smoking and boiling in the middle of our Friday Saturday night rushes. I am always on the line with a fryer spider hand filtering it and sometimes draining halfway and refilling in the middle of the rush. Was wondering if anyone else does a similar product or has had similar problems and if they have any possible solutions so I can keep my high selling calamari and a cleaner fryer.
post #2 of 6

I would say start off by shaking off the excess cornmeal and it will reduce the amount left in the fryer. How often do you filter the fryer during the week? How often do you do oil change?

post #3 of 6
Thread Starter 
We shake off the basket every order over a garbage can to get rid of the excess every time and we filter every night and drain and replace every three days keeping a rotation between the three fryers that the oil that gets the masa and other flour breading is only in one fryer only ever once. It's not a cleanliness of the oil that's the problem its that we do fourty orders of calimari tubes and tentacles and that we have a good 10-12 ounce portion for appetizer (volume wise) so lots of coverage and that excess is too much. So yeah. Any other suggestions from people who have dealt with this before?
post #4 of 6

Is the product breaded then refrigerated first then fried?   One way to clean fryer on the fly is break a fresh egg into it shell and oil . The egg sinks starts to congele and captures a load of crumbs and debre into it and then you take it out when it comes to top with a spider. Wont get it all out, but it helps. Other way cut a peice of METALl fine mesh SCREENING  the size of bottom of fryer ,attach  wire peices  to the four corners and pull it out every once in a while. This will also remove some of the junk.  Good Luck  Only other thing that will work is a self filtering fryer.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 6
Thread Starter 
We have calamari that we marinate in beer the day of use and then toss in breading to order. Thanks alot. I actually wanna try that egg thing. Don't know if it will actually help wih the amount of calimari and I have been thinking about taking apart a china cap and growing that on the bottom of my fryer.
post #6 of 6

The comment was made about pre-breading the calamari. Obviously this is not your way but if you were to consider that option you may find less crumb in the oil. The refrigeration does help make the crumb stick better. Since you sell so many orders it may work.

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