Reduce Fryer Cross Contamination

Cross-contamination can happen in many ways; one way it can occur is through cooking in a fryer. A restaurant may use its fryer to deep-fry shellfish like prawns, and then not change the oil. They then go on to cook chips in the same fryer with the same oil still containing traces of the shellfish. If somebody eating those chips had an allergy to shellfish there would be a significant risk of experiencing an allergic reaction. It is really important that restaurants and other foodservice operations prevent this from happening.
Valentine recognises these issues and has created a clever solution to prevent cross-contamination in fryers by introducing the Valentine Evo 2200PP Twin Tank Fryer.
What makes the new 2200PP fryer unique is its enhanced oil filtration system. The design is created to ensure the complete segregation of oil in the two separate pans. This is very useful for the prevention of cross-contamination of allergens. It’s baskets and key components that can be swapped are colour-coded to stop them being mixed-up.
It can also be used to prepare food for people with different food requirements (i.e. frying food containing meat in one basket and vegetarian food in the other). Valentine continue to build their fryers to the highest quality and design standards in its Swiss factory and have successfully done so for over 60 years. READ MORE bit.ly/33qG3aR