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12th May 2005
In his summing up at the Clean Up Frying summit held today (12 May 2005), William McGrath, Chief Executive, Aga Foodservice Group plc, urged for a call to action by the catering industry on safety, health, hygiene and waste relating to the use of fryers in commercial kitchens.
“At today’s summit we have heard the views of academics, dieticians, scientists, catering industry experts and from caterers who prepare thousands of meals everyday. It is clear that fried food is here to stay – consumers enjoy it and caterers profit from it – but there is a need for change to ensure that caterers are only serving the best quality fried food.
“Our call to action is on the following grounds:
SAFETY
Hot oil, inexperienced staff, complex machinery and tight space – a combination that contributes to making oil related injuries the primary cause of commercial kitchen accidents.
We welcome the current review by the HSE of regulations covering commercial kitchens. We believe in-built filtration and reducing oil movements in the kitchen can make a real contribution to accident reduction, offered by our new Infinity Fryer.
HEALTH
Academic research and the gathering of industry test data into free fatty acids in cooking oil and on process contaminants such as acrylamides is, surprisingly, still at an early stage. We welcome the international research programmes that are radically improving the knowledge base.
We are pleased to be providing the Food Standards Agency with our findings and are launching a major 6-month investigation with Reading University. We call on major users, such as the QSR chains, to respond as the food manufacturers themselves have done so and join in the analytical work.
HYGIENE
The primary research among foodservice operators shows that oil may be changed once a week in restaurants, every half term in schools or perhaps only when it is rancid. Filtration and oil change practices are arbitrary. All users should be reviewing their operational practices and more training is a must.
OIL USAGE AND LIFE
Oil is the largest consumable cost in frying. We call on the finance teams at foodservice companies to recognise that 16 litres needed in the Infinity Fryer is less than 24 litres in most standard fryers and that longer life, with fewer complete changes, is a bottom line opportunity.
WASTE
The combination of efficient burners and in-built filtration means that consumption of oil and gas falls dramatically. In the USA, states like California have identified QSRs as wasteful users of natural resources. Wasting oil and gas because of outdated burners is hardly defensible when climate change is a key challenge. We call on DEFRA to recognise that tighter regulation can bring real benefits immediately.
The consumer 86% against commercial 50% efficiency requirement is an anomaly that should go. Efficiency levels can rise. DEFRA should show commitment to its own rules as on waste oil. The November 2004 regulation designed to keep waste oil out of animal feed is under-publicised. It should be given teeth as there is no reason for non-compliance. /3
We have clearly highlighted areas where our sector should do better; customers and regulators have the right to expect it, but we have also the means to bring improvement. So one further call to action. Workers of the world unite – we have nothing to lose but our chains to cool zones – Join the revolution.
“Our Infinity Fryer is a revolution because the burner efficiency and inbuilt filtration not only increases output, but also raises standards in safety, health and hygiene. We are proud as manufacturers to highlight what a commitment to R&D can deliver for our customers and consumers.”
ENDS
Issued on behalf of Aga Foodservice Equipment by Leapfrog PR. Editorial contacts are Felicity Read and Stephanie Whitmore on 01451 812230 or mob 07887 608353. Email: felicity@leapfrogpr.com
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