Application · Convection ovens
Bake instead of fry, and why oven makers ship the sprayer with the oven.
A clear shift is under way in professional kitchens, away from the deep fryer and towards the convection and combi oven. Operators want the crisp, golden finish their customers expect, without the oil, the mess, the smell through the kitchen, and the fryer to clean at the end of the night. The oven can do it, breaded and coated foods like schnitzel, wedges and chips come out crisp and close to fried, a whole tray at a time instead of a few pieces in a pan.
The problem
Deep frying is heavy on oil, messy to run, and it leaves a smell through the kitchen.
Who uses it
Kitchens and oven buyers who want to cut oil and mess without losing that finish, from in-store bakeries to chains and hotels.
The result
A crisp, close-to-fried finish on schnitzel and breaded foods, with far less oil, no deep fryer, and none of the smell.
The material
A thin, even layer of oil, sprayed on before baking.
A quote from a kitchen using the method goes here.
Name, role, company
The sprayer used. The foodSPRAY Pro.