Watford-based JM Posner used the Hospitality Show to demonstrate how oil-free fryers are a viable alternative technology to conventional fryers.
The firm’s recent LightFry oven utilises a two-stage steam process which it claims results in 40-60% less fat in the chips and other battered products which can be cooked within.
“Chips contain a small amount of fat from when they are fast frozen, so the steam uses this to cook them,” said Justin Posner, managing director of JM Posner.
“As no other oil is needed, the calories are halved. This could allow school caterers to serve chips more than once a week without increasing the calories for children. It also opens up a market for A1 licensed businesses such as kiosks and service stations which are not allowed to fry food.”
Touchscreen programming can adjust the cooking time to the size of chip/fried food used and a rotating basket agitates the food to ensure consistent coverage. With a basket capacity of up to 2.5kg, LightFry can cook 16kg of chips an hour, lasting four minutes and 20 seconds per load.
The manufacturer says the LightFry can offer cost savings such as removing the need to purchase and dispose of oil, as well as avoiding safety problems associated with oil, such as burn injuries.
The product has already launched in Sweden, Denmark, Switzerland and Holland. Posner reported that a restaurant in Hartford is currently trialling the LightFry.