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12th May 2005
Aga Foodservice issued a warning to the catering industry at a summit in London on 12 May about the safety and efficiency of sediment zone fryers, the type used most restaurants, schools and catering operations, and called for improved training for caterers on oil changing and filtration.
Delegates at The ‘Clean Up Frying’ summit, held at The Lincoln Centre, Lincolns Inn Fields, London heard from a range of speakers highlighting three key issues:
•The health implications of poor quality and old oil used to cook food
Independent research commissioned by AGA Foodservice highlighted caterers attitudes to fried food, fryers use in the day to day commercial kitchen as well as the reality of how often the fryers they use are cleaned. The survey results highlighted very poor understanding of when and how to change the cooking oil and that cleaning the fat fryer is considered by the majority to be the worse job in the kitchen.
Technical people at Falcon, Aga Foodservice Group’s commercial cooking operation, who have spent 18 months conducting extensive equipment testing, presented their findings on the health hazards found in the sediment at the bottom of Cool Zone Fryers.
Falcon’s research was confirmed by scientists from Reading University who presented results from independent testing on oil quality that has been carried out over the last few months.
Dietician Helen Stracey highlighted the importance of a certain amount of fat in a balanced diet to demonstrate that calling for an outright ban on fried food would be unrealistic, but that more attention needs to be given to the quality of the fried food.
• Fryer safety in the commercial kitchen and health and safety when handling hot oil
Leading expert on health and safety in the commercial kitchen, Chris Purslow demonstrated the potential dangers of poorly designed kitchens, using inappropriate equipment and employers’ liability should accidents occur. He also outlined the confusion over the new EU regulations over the disposal of used cooking oil.
• Environmental issues relating to Fryer Efficiency current legislation
The gap between efficiency standards imposed on domestic appliances and those in the commercial sector was also highlighted.
Stephen Rennie, Chief Operating Officer of Aga Foodservice Group, commented:
“Such is our concern over the health and hygiene implications of our findings that we sought the views of experts in the catering industry and brought them together at this event. We have heard about the reality of what happens in the commercial kitchen from grass roots research as well as hearing the results of independent scientific results and the results make compelling news
“Unlike food manufacturing for the retail market, the foodservice sector lags behind in respect of hygiene, health and efficiency legislation. These are serious issues that need to be addressed and I hope that this debate has kick-started the quest by Aga Foodservice to help raise food standards and safety in the kitchen.”
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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