Process - Oil Immersion Cooking Develops Consistent Color & Flavors
Oil Immersion
Cooking in hot oil develops desirable browning color and flavor notes to products in a way that water immersion cannot duplicate. The oil is indirectly heated by a high pressure steam jacket and an external heat exchanger in the oil recirculation line. In a “low temperature” deep frying configuration, the ContinuTherm is ideal for cooking pizza toppings, meatballs, chicken and beef cubes or strips and at the same time maximizing yield. Increasing the residence time or raising the cook oil temperature produces a tighter texture and darker finish - also resulting in lower yields. Results on pizza toppings indicate that the Blentech low-temperature, Full-Immersion cooking process improves yields versus continuous belt ovens.