Table of Contents. What is Sysco Fry-On and Fry-On...ZTF?

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1 Owners Manual

2 Table of Contents What is Sysco Fry-On... and Fry-On...ZTF 1 Estimated Nutritional Information 2 Proper Cleaning Procedures 3 Proper Frying Levels and Temperatures 4 How much to fry 4 How hot is too hot 4 Frozen Foods 5 What about refreezing 5 Troubleshooting Guide 6-7 Sysco DFQM Check List 8 Remember... Sysco Fry-On... and Fry-On...ZTF 9 Pack Sizes 9 Best Frying Practices 10 What is Sysco Fry-On and Fry-On...ZTF? 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. 1

3 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... Serving Size 1 Tbsp (14g) Servings Per Container about 1134 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 0% Dietary Fiber 0% Sugars Protein Vitamin 0% Vitamin C 0% Calcium 0% Iron 0% Vitamin E 10% *Percent Daily Values are based on a 2,000 Calorie Diet. Nutrition Facts - Fry-On...ZTF Serving Size 1 Tbsp (14g) Servings Per Container about 1134 Amount Per Serving Calories 120 Calories From Fat 120 % Daily Value* Total Fat 14g 22% Saturated Fat 1g 5% Trans Fat Polyunsaturated Fat 4g Monounsaturated Fat 9g Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrates 0% Dietary Fiber 0% Sugars Protein 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. Vitamin 0% Vitamin C 0% Calcium 0% Iron 0% Vitamin E 10% *Percent Daily Values are based on a 2,000 Calorie Diet. 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. Turn thermostat to off position and let cool, so the oil will 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 with a Teflon brush or pad. Never use wire brushes, copper pads or steal wool. For hard to clean spots or crusting, use a hard bristle/teflon brush. Keep baskets during cleaning. 5. Turn to between 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 with clean water mixed with white vinegar (1 pint for 35 lb. fryers, more for larger fryers). Keep baskets. 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

4 Proper Frying Levels and Temperatures Fryer baskets should be cleaned thoroughly. Baskets 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. Using 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%. Do not use pickle juice in place of vinegar. The extra 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 baskets no more than half full. Do 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. Rate 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: Use an oil thermometer (should go to 500º) to check actual frying temperature. Give fryer thermostats proper maintenance and calibrate them. Check it everyday. If you do heavy frying the thermostats can go wrong frequently. Turn fryers down to 200º during slack/slow periods. This allows a quick fast recovery to 350º and minimizes oil breakdown. Cover fryers when not in use. Light, temperature and oxygen 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 chicken 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 will be required to maintain the proper frying temperature. Excess water causes the temperature to drop, which means a longer frying time and the chance of undercooked foods. Spattering can occur around the frying area. Water reacts with oil and makes breakdown more quickly by darkening, smoking and foaming. Chemists call this hydrolysis. What about refreezing Frozen foods should be fried frozen. Foods that are refrozen can potentially absorb more 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 4 5

5 Troubleshooting Guide Problem I. Excess Foam(Light yellow bubbles on oil surface) II. Excess Smoke (Unusually large volume of smoke coming from I I. fryer) Excessive Darkening of Shortening (Black appearance ) Probable Cause A. Frying at too high a temperature D. Low frying volume with low turnover (or use) E Hot spots (uneven temperature) Solution Check temperature and thermostat B. Failure to rinse fryers thoroughly, Rinse and dry fryer thoroughly leaving gum and soap residue thoroughly C. Holding oil at fryer temperatures Reduce thermostat to during inactive frying periods 150º - 200º F F A. Overheating of B. Inadequate filtering or allowing food particulate build-up Consider a smaller capacity fryer Have a service technician check fryer equipment Check oil temperature and thermostat Skim particle build-up from oil more frequently. Check filter operation clean exhaust system C. Poor ventilation causing oil Clean exhaust system build-up on exhaust system with residue dripping back into fryer D. Low volume and low Consider a smaller capacity fryer turnover (or use) E Inadequate cleaning of fryer Boil out and rinse fryer thoroughly A. Oil has been overheated B. Food particulate build-up C. Low volume and low turnover (or use) D. Inadequate cleaning of fryer E Hot spots (uneven temperature) Check oil temperature and thermostat Skim and filter oil more frequently Consider a smaller capacity fryer Boil out and rinse fryer thoroughly Have a service technician check frying equipment Problem IV. Food Appearance to Light in Color (Foods not browning or cooking in expected time) V. Foods are Excessively Greasy (Foods appear and feel as they have absorbed too much ) Probable Cause A. Fryer temperature too low B. Frying in excess foam C. Fryer overlaoded with food product D. Poor fryer heat recovery E. Frying time too short A. Shortening is broken down or fry life has ended B. VI. Shortening has Odor and Flavor A. (offensive, stale odor from fryer. Shortening has stale or rancid flavor) VII. Foods have Objectionable or Stale Flavors Frying at below normal temperature Solution Check oil temperature and thermostat for accuracy Clean fryer and refill with fresh Reduce amount of food to be fried baskets Have equipment checked by service technician Check recommended frying time for each food product C Inadequate draining of fried food Increase drain time directly after frying is completed D. Poor fryer heat recovery E Fryer overloaded with food product Excess food particulate build-up B. Poor ventilation causing oil build-up on exhaust system with residue dripping back into fryer C. Shortening is broken down or fresh fry life has ended A. Excess food particulate build-up B. Shortening is broken down or fry-life has ended C. Excess oil absorption in food products Clean fryer and refill fresh Check fryer thermostat Have fryer checked by service technician Reduce food amount to be fried in fryer baskets Skim and filter food particulate from oil more frequently Clean exhaust system Clean fryer and refill with fresh Skim and filter food particulate from oil more frequently Clean and refill with fresh fry Check fryer temperature. Check for remaining fry life D. Shortening dripping back into Clean exhaust system fryer from residual build-up on exhaust system 6 7

6 8 A.M P.M. T he temperatures of on the thermostat. The fryers are clean. the frying oil is calibrated with the settin g The hoods are clean and have good ventilation. T he tools used for frying (fry baskets, skimmers, etc.) are clean, rinsed and dry. Remove noticeable food particles from the fryer. Use the skimmer. Reduce fry temperatures during slow periods down to 150º - 200º F. SYSCO DFQM Check List Ensure the is not smoking. Fried foods are not be seasoned over the fryer (i.e. salt, pepper, spices). 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. Remember... Sysco Fry-On... & Fry-On...ZTF Is a healthy, nutritious, 100% vegetable corn and canola oil blend. Has only 10% saturated fats. Most premium competitors have between 14% and 20%. Has no cholesterol. Has no sodium. Offers Superior Quality, providing long extended fry life even under the most abusive frying conditions. Provides a light, pure, clean taste, enhancing the foods own natural flavors. Is highly resistant to flavor transfer. Fry-On and Fry-On...ZTF is a pourable liquid frying oil that can be filtered either hot or cold. 450º smoke point. Kosher certified. Competitively priced. Convenient pack sizes. Pack Sizes: Fry-On... 1/35 lb container SUPC Fry-On... 2/17.5 lb containers SUPC Fry-On...ZTF 1/35 lb container SUPC 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 9

7 1. Best Frying Practices Fry at the proper temperature (350º). Frying at a higher temperature decreases fry life of the /oil. 2. Check oil temperature frequently and calibrate fryer thermostat regularly. 3. Reduce temperature of fryers during slow periods. If a fryer is not used for an extended period of time, it should be turned off. 4. Frozen foods should be taken 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 basket more than half full. 6. Skim frequently to remove food particles. 7. Fry should be kept to the fill line marked on the inside of the fryer. 8. Before filtering, turn off fryer and allow temperature to drop to about 200º. 9. Filter the /oil every day. Remember, Fry-On... and Fry-On...ZTF can be filtered cold for safety The most common cause of breakdown is oxidation. To minimize oxidation, don t splash or pour from too great a distance. Don t season or salt fried foods while they are hanging over the fryer. Always use a separate tray away from the fryer. 1 0 Distributed by Sysco Corporation Houston, Texas

Name: Chicken Burrito Vegetable Red / Orange, Vegetable Beans / Peas, Grains, Meat / Meat Alternate

Name: Chicken Burrito Vegetable Red / Orange, Vegetable Beans / Peas, Grains, Meat / Meat Alternate Main Dishes Ingredients: Indicate fresh, frozen, canned, drained, packed in water, juice, dried, dehydrated,