ITERG frying audits

expertise tailored to your products and equipment

Frying processes are based on a complex balance between the nature of the product, operating conditions, equipment design and the quality of the fat used. Controlling these factors determines process performance, the sensory quality of the finished product and the durability of the frying baths.

At ITERG, we support frying manufacturers in the analysis, optimization and overall control of their processes, in order to improve oil stability, finished product quality and plant safety.

Why carry out an audit?

The problems encountered are often manifold:

Fat degradation: oxidation, formation of polar compounds and/or triglyceride polymers, increased acidity
Sensory alteration of fried products (undesirable tastes, odors)
Excessive oil consumption
Accumulation of solids in deep fryers
Risk of fire starting

Our approach

Our audits are based on technical, scientific and analytical expertise.

Each intervention includes :

On-site analysis using the 6M method (Manpower, Material, Method, Environment, Machine, Measurement)

Document consultation: process diagram, production parameters, analytical data.

An interpretation of observations in relation to good frying practices and regulatory requirements.

Our work is based on Decree no. 2008-184 of February 26, 2008 on quality criteria for frying oils and fats,

as well as good frying practices published by FEDIOL, the European federation of vegetable oil and protein producers.

A full appraisal report

Each assignment gives rise to an audit report detailing, as required, concrete recommendations covering in particular :

process control (temperatures, flow rates, renewal rates, etc.)
choice of equipment (fryer design, filtration system, thermal regulation, etc.)
On-line analyses and quality controls to be implemented as required
line cleaning and maintenance methods
inerting practices for oil storage.

Additional Services

ITERG also offers :

Professional Training techniques dedicated to the use of frying oils, to support operators and quality managers in implementing best practices.
Sensory analysis to describe characteristic frying odours and/or assess the flavour of fried products

Fields of application

ITERG audits cover all frying processes and matrices, whether for starchy, breaded, candied or snacked products: French fries, potato chips, croutons, doughnuts, cordon bleu, nuggets, etc.

Comprehensive support for frying industry players

Our expertise is aimed at manufacturers who carry out frying operations, as well as plant designers and integrators, to ensure that good frying practices are taken into account right from the design stage and throughout the production cycle.

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