High Performance Oil consists of a fine blend of vegetable frying oil (including refined High Oleic sunflower oil). With a high boiling point (above 210ºC) and a low free fatty acid content, the shelf life of High Performance Oil is much longer than that of normal oils.
Choose a frying oil that will improve your restaurant's performance in terms of costs and meal quality.
During the rest period, do not set the thermostat to more than 90º;
Dry the food before introducing it into the fryer;
Do not mix with other types of oils;
Do not add salt to the food before or during frying;
Do not overload the fryer basket, maintain a portion of 6 parts of oil to 1 of food;
Use a strainer or slotted spoon to remove food residues that float in the oil.
Benefits
It has a low trans fat content (<0.8%) and a high content of unsaturated fatty acids (about 80%). The foods fried with High Performance Oil do not shine and have a more natural appearance...
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