Owners Manual
Table of Contents
What is Sysco Fry-On… and Fry-On...ZTF?
What is Sysco Fry-On... and Fry-On...ZTF
1
Estimated Nutritional Information
2
Proper Cleaning Procedures
3
Proper Frying Levels and Temperatures
How much to fry
How hot is too hot
4
4
4
Frozen Foods
What about refreezing
5
5
Troubleshooting Guide
6-7
Sysco DFQM Check List
8
Remember... Sysco Fry-On... and Fry-On...ZTF
Pack Sizes
9
9
Best Frying Practices
10
Fry-On… and Fry-On...ZTF are uniquely processed, nutritional, 100% vegetable
corn and canola oil blends. They are manufactured exclusively for SYSCO to
meet rigid specifications.
Why these blends? Corn oil, nutritious by its very own nature, has the highest
percent of vitamin E over any other vegetable oil.
Vitamin E is a natural antioxidant. It fights oxidation, it’s a stabilizer, a
strengthener and greatly contributes to our EXTRA long fry life. It also
assists in NO FLAVOR TRANSFER and is CHOLESTEROL FREE.
Canola oil is the 4th largest oil seed crop in the world, and has become well
known for its health aspects. Extremely quality conscious, Canada is one of the
largest producers of canola oil. It holds almost 60% of the vegetable oil market.
Canola oil is very low in saturated fats (6% salad oil, 7% to 13% frying oil),
high in mono-unsaturated fats and medium in poly-unsaturated fats, displaying
a particularly healthy profile. It is the lowest in saturated fats of any oil on the
market today. A vegetable oil, canola is free of cholesterol.
The Blending of canola oil and corn oil developed a tough, stable, nutritious,
long distance frying oil that give SUPERIOR performance, even under the
most abusive frying conditions and has only 10% saturated fats and no
cholesterol.
Fry-On… and Fry-On...ZTF have a light, pure, clean taste that brings out the
good taste in fried foods, enhancing the foods own flavors and providing a
light golden appearance. Highly resistant to flavor transfer, fish, chicken, french
fries and onion rings can all be fried in the same oil.
Fry-On… and Fry-On...ZTF have “low melt points” providing a clean food
appearance and a “melt-in-mouth” feel.
Fry-On… and Fry-On...ZTF can be filtered
COLD and is Kosher certified.
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Estimated Nutritional Information
The poly-unsaturated fats versus saturated fats are the highest of any
competitive frying oil tested. In addition, corn oil has been shown to contain
the highest vitamin “E” content before and even after cooking of any oil
available. Canola oil has the lowest saturated fat level of any oil available.
Nutrition Facts - Fry-On...
Nutrition Facts - Fry-On...ZTF
Amount Per Serving
Calories
120 Calories From Fat 120
% Daily Value*
Total Fat
14g
22%
Saturated Fat
2g
8%
Trans Fat
2g
8%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol
0mg
0%
Sodium
0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
Vitamin
0% Vitamin C
0%
Calcium
0% Iron
0%
Vitamin E
10%
Amount Per Serving
Calories
120 Calories From Fat 120
% Daily Value*
Total Fat
14g
22%
Saturated Fat
1g
5%
Trans Fat
0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol
0mg
0%
Sodium
0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
Vitamin
0% Vitamin C
0%
Calcium
0% Iron
0%
Vitamin E
10%
*Percent Daily Values are based on a 2,000 Calorie Diet.
*Percent Daily Values are based on a 2,000 Calorie Diet.
Serving Size 1 Tbsp (14g)
Servings Per Container about 1134
Serving Size 1 Tbsp (14g)
Servings Per Container about 1134
Percentage of the U.S. recommended daily allowance (USRDA) contains
less than 2% of the USRDA for protein, vitamin “A”, vitamin “C”, thiamine,
riboflavin, niacin, calcium and iron.
Proper Cleaning Procedures
Keep your fryers spotlessly clean. A clean fryer will give you appetizing fried
foods and help Fry-On… and/or Fry-On...ZTF last longer.
Cleaning is important, but soap, chemical or caustic residue is bad. The
smallest trace left in your fryer will immediately cause foaming, turn the
oil dark and reduce the fry life of the oil by as much as 50%. Fry-On... and
Fry-On...ZTF contains special additives to prevent foaming, but will foam if
cleaning residue is left in the fryer.
Procedure:
1. T urn thermostat to off position and let cool, so the oil w ill not cause painful
burns. Remember Fry-On… and Fry-On...ZTF can be filtered cold.
2. Drain into a clean container.
3. Fill the fryer with hot water & detergent or Sysco Boil Out.
4. Scrub w ith a T eflon brush or pad. N ever use w ire brushes, copper pads
or steal wool. For hard to clean spots or crusting, use a hard bristle/Teflon
brush. Keep baskets in fryer during cleaning.
5. T urn to betw een 200º to 250º and just bring to a slow boil. Continue to boil
for 15 to 30 minutes. Do not leave fryer unattended. If necessary, scrub with
a long handle Teflon brush. Drain and dispose.
6. Rinse with clean water and drain.
7. Fill w ith clean w ater mix ed w ith w hite vinegar ( 1 pint for 35 lb. fryers, more
for larger fryers). Keep baskets in fryer. Turn to 250º and boil for several
minutes. Drain.
8. Fill with clean water, rinse and drain.
9. Wipe fryer dry with clean paper towels.
10. Fill with Sysco Fry-On… or Fry-On...ZTF
Information of fat and cholesterol content is provided for individuals who on
the advice of their physician are modifying their total dietary intake of fat and
cholesterol.
Fry-On… and Fry-On...ZTF fit a nutritional profile, and promise a long fry life
even under the toughest frying conditions and have no flavor transfer!
Fry-On...ZTF contains zero grams trans fat per serving and is cholesterol free.
2
3
Proper Frying Levels and Temperatures
• Fryer bask ets should be cleaned thoroughly. B ask ets should be placed into
fryer during the boil out process and the water and vinegar rinse cycle to
insure all soap, chemical or caustic traces are removed, if baskets are placed
in the dishwasher nightly, spray baskets with vinegar and water mixture,
rinse with water, dry and paper towel and place into fryers.
• U sing vinegar to neutralize any remaining soap, chemical or caustic residue
is extremely important. Without this step, oil performance can be reduced by
as much as 50%.
• D o not use pick le juice in place of vinegar. T he “ex tra additives” ( spices,
sugar, etc.) even when wiped out properly will contaminate fresh oil. White
vinegar will do the best job.
How much to fry?
• Fill bask ets no more than half full. D o not overload the fryer, maintain
a 1-8 or 1-10 ratio of food to fat.
• Keep baskets clean and free of fat build-up.
• Do not load baskets directly over fryer.
• Remove excess water before frying.
• Do not salt or season directly over fryer.
• Check turnover rate. R ate should be based on a 5 day turnover for foods
such as chicken and fish.
• Remove surplus of breading and/or batter regularly with a skimmer.
• Do not allow frozen foods to thaw before frying.
• Drain fried foods thoroughly before serving.
How hot is too hot?
Ideal frying temperature range is between 350º and 360º F. If you fry at too
low of a temperature your food takes longer to get done, soaks up more oil,
tastes greasy and you have to add oil to the fill line more often. If you fry at
too high a temperature the food will get done too quickly on the exterior. By
the time the interior gets done you will have a dark or burnt look plus this will
cause the oil to break down more rapidly and maybe even cause smoking.
Please keep and eye on the temperature and remember to do the following:
4
• U se an oil thermometer ( should go to 500º) to check actual frying
temperature.
• G ive fryer thermostats proper maintenance and calibrate them. Check it
everyday. If you do heavy frying the thermostats can go wrong frequently.
• T urn fryers dow n to 200º during slack / slow periods. T his allow s a quick fast
recovery to 350º and minimizes oil breakdown.
• Cover fryers w hen not in use. Light, temperature and ox ygen add to the
breakdown of oil and covering prevents contamination from cleaning
chemicals, especially when cleaning fryer hood.
• Adjust fry temperature for certain foods such as chick en and fish & chips.
• Fryers should be turned off during initial filling.
Frozen foods
It is best to put frozen products directly into the fryer instead of thawing
them first.
You should always drain or blot any excess water from foods before frying,
including any ice crystals on the surface.
Oil doesn’t get along with water! Excess water in your fryer can cause the
following problems:
• More energy w ill be required to maintain the proper frying temperature.
• E x cess w ater causes the temperature to drop, w hich means a longer frying
time and the chance of undercooked foods.
• Spattering can occur around the frying area.
• Water reacts w ith oil and mak es break dow n more quick ly by dark ening,
smoking and foaming. Chemists call this “hydrolysis”.
What about refreezing
Frozen foods should be fried frozen. Foods that are refrozen can potentially
absorb more shortening thus making them more greasy. This can also make
them dry, brittle and tasteless. When foods are thawed and refrozen excessive
ice forms. Ice crystals can bond food pieces and cause clumping. So always
remember:
• Always fry frozen foods frozen
• Never refreeze thawed foods
• Blot excess water and ice crystals from foods before frying
• Do not accept thawed foods from your supplier
5
Troubleshooting Guide
Problem
I. Excess Foam (Light yellow
bubbles on oil surface)
Probable Cause
Solution
A. Frying at too high a temperature Check temperature and thermostat
B. Failure to rinse fryers thoroughly, Rinse and dry fryer thoroughly
leaving gum and soap residue
thoroughly
Problem
Solution
Check oil temperature and
thermostat for accuracy
Clean fryer and refill with fresh
shortening
C. Holding oil at fryer temperatures Reduce thermostat to
during inactive frying periods 150º - 200º F
150 - 200° F
C. Fryer overlaoded with food
product
Reduce amount of food to be fried
in fryer baskets
D. Poor fryer heat recovery
D. Low frying volume with low
Consider a smaller capacity fryer
shortening turnover (or use)
Have equipment checked by
service technician
E. Frying time too short
Check recommended frying time
for each food product
E Hot spots (uneven temperature)
in fryer
II. Excess Smoke (Unusually large
A. Overheating of shortening
volume of smoke coming from
fryer)
B. Inadequate filtering or allowing
food particulate build-up
Have a service technician check
fryer equipment
Check oil temperature and
thermostat
Skim particle build-up from oil
more frequently. Check filter
operationclean exhaust system
A. Shortening is broken down or
V. Foods are Excessively Greasy
fry life has ended
(Foods appear and feel as
they have absorbed too much B. Frying at below normal
shortening)
temperature
D. Low volume and low shortening Consider a smaller capacity fryer
turnover (or use)
E Inadequate cleaning of fryer
Boil out and rinse fryer thoroughly
A. Oil has been overheated
Check oil temperature and
thermostat
B. Food particulate build-up
Skim and filter oil more frequently
Boil out and rinse fryer thoroughly
E Hot spots (uneven temperature)
in fryer
Have a service technician check
frying equipment
Check fryer thermostat
D. Poor fryer heat recovery
Have fryer checked by service
technician
E Fryer overloaded with food
product
Reduce food amount to be fried in
fryer baskets
VI. Shortening has Odor and Flavor A. Excess food particulate build-up Skim and filter food particulate
from oil more frequently
(offensive, stale odor from fryer. in fryer
Shortening has stale or rancid B. Poor ventilation causing oil
Clean exhaust system
flavor)
build-up on exhaust system with
residue dripping back into fryer
C. Low volume and low shortening Consider a smaller capacity fryer
turnover (or use)
D. Inadequate cleaning of fryer
Clean fryer and refill fresh
shortening
C Inadequate draining of fried food Increase drain time
directly after frying is completed
Clean exhaust system
C. Poor ventilation causing oil
build-up on exhaust system with
residue dripping back into fryer
II. Excessive Darkening
of Shortening
(Black appearance in fryer)
Probable Cause
IV. Food Appearance to Light in
A. Fryer temperature too low
Color (Foods not browning or
cooking in expected time)
B. Frying in excess foam
VII. Foods have Objectionable or
Stale Flavors
C. Shortening is broken down or
fresh fry life has ended
Clean fryer and refill with fresh
shortening
A. Excess food particulate build-up
in fryer
Skim and filter food particulate
from oil more frequently
B. Shortening is broken down or
fry-life has ended
Clean and refill with fresh fry
shortening
C. Excess oil absorption in food
products
Check fryer temperature. Check
shortening for remaining fry life
D. Shortening dripping back into
Clean exhaust system
fryer from residual build-up on
exhaust system
6
7
SYSCO DFQM Check List
A.M P.M.
T he temperatures of the frying oil is calibrated w ith the setting
on the thermostat.
The fryers are clean.
The hoods are clean and have good ventilation.
T he tools used for frying ( fry bask ets, sk immers, etc. ) are clean,
rinsed and dry.
Remember... Sysco Fry-On... & Fry-On...ZTF
• Is a healthy, nutritious, 100% vegetable
corn and canola oil blend.
• H as only 10% saturated fats. Most premium competitors have between
14% and 20%.
• Has no cholesterol.
• Has no sodium.
• O ffers Superior Q uality, providing long extended fry life even under the
most abusive frying conditions.
• Provides a light, pure, clean taste, enhancing the foods own natural flavors.
Remove noticeable food particles from the fryer.
• Is highly resistant to flavor transfer.
Use the skimmer.
• Fry-O n… and Fry-O n. . . Z T F is a pourable liquid frying oil that can be
filtered either hot or cold.
Reduce fry temperatures during slow periods down to 150º - 200º F.
• 450º smoke point.
Ensure the shortening is not smoking.
• Kosher certified.
Fried foods are not be seasoned over the fryer
(i.e. salt, pepper, spices).
• Convenient pack sizes.
Replenish the fryers with fresh oil when oil levels are down.
Remember to filter the oil.
The fried foods quality should be checked for color and off flavors.
• Competitively priced.
Pack Sizes:
Fry-On...
Fry-On...
Fry-On...ZTF
1/35 lb container
2/17.5 lb containers
1/35 lb container
SUPC 5085253
SUPC 4119517
SUPC 7644909
Ask your Sysco Marketing Associate for Sysco Fry-On… and Fry-On...ZTF
frying oil and use the best!
• Sysco Boil Out
• Free Fry-On test kit
• Elbow Length Rubber Gloves
• Goggles
• White Vinegar
• Oil Thermometer (has to go to 500º)
• Long handle Teflon brush
• Paper towels
• Paper filtering cones
• Rack for paper filtering cones
• Skimmer
8
9
Best Frying Practices
1. Fry at the proper temperature ( 350º) . Frying at a higher temperature
decreases fry life of the shortening/oil.
2. Check oil temperature frequently and calibrate fryer thermostat regularly.
3. R educe temperature of fryers during slow periods. I f a fryer is not used for
an extended period of time, it should be turned off.
4. Frozen foods should be tak en directly from the freezer before frying.
Do not allow product to thaw, temper and/or refreeze.
5. For optimum performance, don’t fill the fryer bask et more than half full.
6. Sk im frequently to remove food particles.
7. Fry shortening should be k ept to the fill line mark ed on the inside
of the fryer.
8. B efore filtering, turn off fryer and allow temperature to drop to about 200º.
9. Filter the shortening/ oil every day. R emember, Fry-O n. . . and Fry-O n. . . Z T F
can be filtered cold for safety.
10. T he most common cause of shortening break dow n is ox idation. T o
minimize oxidation, don’t splash or pour from too great a distance.
11. D on’t season or salt fried foods w hile they are hanging over the fryer.
Always use a separate tray away from the fryer.
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Distributed by Sysco Corporation • Houston, Texas 77077-2099 • www.sysco.com