Frywatcher
Frywatcher
®
®
B & D Ingenieursburo BV, Kalkovenweg 1A, 2401 LJ Alphen aan den Rijn, The Netherlands
Phone +31172438841, fax: +31172438443, email: fwnl@frywatcher.com
© Copyright 2016, all rights reserved
Decisive for the quality of fried food is the quality of frying fat. The "younger" the fat, the better. However, water, which inevitably enters into the frying fat from the frying material, makes that fat age. The more water, the faster. The taste gets worse, the fat has to be exchanged at high costs and disposed of.
This does not have to be: Frywatcher® keeps your frying fat longer in “good shape ". With absolutely harmless electromagnetic waves, it influences the fat / water reactions, being crucial for fat aging at high temperatures.
The effects on frying oil and fat are convincing. Many customers report:
®
®
- A considerably longer service life, often more than double.
- Reduced viscosity and therefore better energy transfer within the frying zone.
- Reduced anisidine and acrylamide contents.
- Less "frying fumes".
- Shorter heat-
up time.
... this way the chips taste better and you save money!
The benefits for the customer: Fries and other deep-
A prestigious institute has already been commissioned by us to confirm these observations scientifically.
Ask us! If you need further information or would like to cooperate with us. We look forward to hearing from you!
This new technology is also available for larger Industrial food processing equipment.
Click here for the Netherlands, France, Germany, Spain
