CARE OF FAT

In three to six months you may spend as much for fat as you paid for your kettle. So fat is an item you want to know all about; how to select it; how to manage it. The more production you can get from each pound of fat, the more profitable your frying operation will be.

To get a high rate of production per pound of fat you have to avoid two things. One is early breakdown and spoilage of the compound so that you have to throw it away before it does enough work to "earn its keep." The other is excessive sponging up of fat by the food being fried.

The main cause of fat breakdown is excessive heat. On the other hand abnormal absorption is caused by frying too long at too low temperatures. One answer to both problems is exact control of heat — so that fat neither smokes up nor soaks up.

Of course, no fat "keeps" forever. Not only heat, but air and moisture, salt particles and crumbs of food work to break it down. But you can slow up fat deterioration by maintaining proper temperatures and by draining your kettle, filtering or straining the fat once or twice a day and by keeping the kettle itself absolutely clean.

A number of commercial devices and materials are available to aid in eliminating fat impurities. There are several excellent models of pressure filters as well as strainer-type filters, which, if used regularly, will prolong life of fat.

However, no purification device will renew broken down or rancid fat or put new life into it. Once you have allowed fat to break down it becomes unsuitable for frying — in fact browning is impossible.

In addition to filtration, you can prolong the usefulness of fat by sweetening it with fresh compound every day

-replacing about 15% of the bulk you started with. If you do enough frying so that normal absorption of fat in food amounts to 15% to 20% of the capacity of your kettle every day - then you can call that your turn-over food. It means you can add the recommended 15% of fresh fat without discarding any of the old.

10 POINT PROGRAM

TO PRESERVE FAT AND PRODUCE THE FINEST FRIED FOODS

1.Choose a fat that does not break down quickly. Hydrogenated shortening, corn, and peanut oils are less likely to break down under high temperatures.

2.Do not fry foods at temperatures above those recommended. The higher the fat temperature, the more rapid the rate of fat deterioration.Above 400°F fats quickly deteriorate.

3.During short intervals between frying, turn the

heat down. Do not keep heat on for long periods between batches.

4.Keep fat clean. Strain or filter daily or at end of each shift. Add at least 15% fresh fat to your kettle daily.

5.At least once a day, cool a small amount of fat and taste it to see if it has picked up foreign flavors.

6.Discard fat that tends to bubble excessively before food is added.

7.Do not overload baskets-pieces should not touch when frying. Shake baskets to prevent food from sticking together. Fry similar sizes together.

8.Never salt foods directly over fat, salt in fat reduces its life.

9.Raw, wet foods, such as potatoes and oysters, should be drained or wiped dry before frying to extend the life of the frying fat. Have foods to be fried at room temperature.

10.Keep fat temperatures below smoking point to minimize frying odors.

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Toastmaster TMFG18-LP, TMFG30-NAT, TMFG18-NAT, TMFG30-LP manual Care of FAT
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TMFG30-LP, TMFG18-NAT, TMFG18-LP, TMFG30-NAT specifications

The Toastmaster TMFG18-NAT, TMFG30-LP, TMFG30-NAT, and TMFG18-LP are versatile and robust commercial-grade gas griddles designed to meet the culinary demands of professional kitchens. These models are characterized by their exceptional performance, durability, and user-friendly features, making them a preferred choice among chefs and food service operators.

The TMFG18-NAT is a natural gas model that boasts an 18-inch cooking surface, offering ample space for grilling a variety of foods simultaneously. Its powerful burners deliver high heat output, ensuring rapid cooking times and consistent results. The griddle's stainless steel construction not only enhances its longevity but also makes it easy to clean, an essential factor in fast-paced kitchen environments.

Similarly, the TMFG30-LP and TMFG30-NAT models feature a larger 30-inch cooking surface, ideal for higher volume food preparation. The TMFG30-LP operates on propane, while the TMFG30-NAT uses natural gas, providing flexibility based on the kitchen's energy requirements. Both models are equipped with heavy-duty, cast-iron grates that distribute heat evenly across the cooking surface, allowing chefs to achieve perfectly seared meats and vegetables.

The TMFG18-LP model rounds out the line-up, offering an 18-inch option with propane capabilities. This model shares many features with its natural gas counterpart, including a durable construction and a focus on maximizing heat transfer. Each griddle is designed with adjustable temperature controls, enabling chefs to tailor the cooking conditions to suit different foods and preparation methods.

Incorporating advanced technologies, these Toastmaster griddles feature a quick ignition system for hassle-free start-up. The built-in grease tray streams the process of cleanup, allowing for efficient waste disposal and contributing to a hygienic cooking environment. With safety as a priority, the models include flame failure detection devices that help mitigate risks by automatically shutting off the gas supply if ever a flame goes out.

Overall, the Toastmaster TMFG18-NAT, TMFG30-LP, TMFG30-NAT, and TMFG18-LP embody reliability and efficiency, meeting the rigorous standards of commercial kitchens. Their combination of powerful cooking capabilities, versatile configurations, and user-friendly features makes them an invaluable asset for any food service operation, whether in restaurants, catering, or food trucks. Chefs can trust these models to deliver outstanding performance and exceptional results day after day.
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