Fry Right System

The Fry Right System teaches commercial kitchen employees how to work with the chemistry of frying so they can safely recycle their oil. Stay Golden!

[Fry Right System @FryRightSystem]

Frying is a dehydration process. You’re exchanging moisture from the food for heat from the oil.

The moisture exits the food as steam which creates a phenomenon called the Leidenfrost Effect.

The Leidenfrost Effect is a vapor barrier that protects your fried food two different ways. The water exiting the food pushes and repels the oil the food is submerged in.

The first is sheer force. It literally pushes the oil off the food.

Check out @MythBusters and @donttrythis video on YouTube where they show the power of this force by sticking their hands in molten metal and not getting burned.
https://t.co/nYUyFikpnV

The second and more powerful aspect of the vapor barrier is polarity. Water is polar, oil is non-polar. This is why, when mixed together, they separate. Like two magnets repelling each other.

The repelling aspect of the shield is strongest at the beginning of your oil cycle when your TPM (total polar material) are low. As the TPM increase from the chemistry during the cycle, the repelling aspect significantly weakens.

Once the TPM measure 24, the repelling is no longer effective. At this measurement, frying oil is no longer fit for human consumption. Fry Right calls this TPM Poisoning!

The Fry Right System teaches employees how to measure and understand TPMs and how to optimize the force within frying, consistently producing the following results:

-Eliminate TPM Poisoning
-Longer hold times = lower food costs
-Longer oil cycles = lower oil costs
-Prolonged Quality = increased sales

Learn more at https://t.co/qjbTw482Hc

[Fry Right System @FryRightSystem]

Thanks @Starlink @elonmusk

Being able to have fiber optic speeds out in the country is game changing for my company!

Digging the gen3 connections and the adapter so I could utilize the stand I permanently placed on my roof

Also, thanks for the really long cord
🫶🏻🔥💪🤙

[Fry Right System @FryRightSystem]

@DNIGabbard

[Fry Right System @FryRightSystem]

@joekent16jan19 Thank you for your courage 🙏����🇸

[Fry Right System @FryRightSystem]

@thevivafrei Your best catch yet 😂

[Fry Right System @FryRightSystem]

@oldstatemark LFG!

[Fry Right System @FryRightSystem]

@dr_ericberg That you can be healthy on the American food supply

[Fry Right System @FryRightSystem]

@kfc It was totally worth it!

[Fry Right System @FryRightSystem]

🫶🏻 @MikeTyson

[Brian Roemmele @BrianRoemmele]

Really powerful Super Bowl Advertisement for healthy single ingredient foods by @MikeTyson.

[Fry Right System @FryRightSystem]

@AwakenWithJP @brucefenton

[Fry Right System @FryRightSystem]

Slaco from Rusty Taco in Rexburg ID.
Just look at that golden fried chicken. So delicious with The Fry Right System

[Fry Right System @FryRightSystem]

@pepsi So stop drinking Pepsi?

[Fry Right System @FryRightSystem]

@ThrillaRilla369

[Fry Right System @FryRightSystem]

@SteaknShake

[Fry Right System @FryRightSystem]

@bluemontauk

[Fry Right System @FryRightSystem]

@stfuesh Fry Right

[Fry Right System @FryRightSystem]

Knowing the micron of your filter medium is only half the battle.

Knowing how often you need to filter is the other half.

Some restaurants maintain quality with two filter sessions per day, while others need to filter 7+ times a day for the same quality!

Does your frying program know if it is the fryer or the filter machine that dictates the number of times required to maintain a good Quality Cycle.

[Fry Right System @FryRightSystem]

@DavidWolfe Oil of oregano 🌿

[Fry Right System @FryRightSystem]

@BrianRoemmele “Egg shell mist” and “oatmeal salmon” are not the same!

[Fry Right System @FryRightSystem]

@vegastarr Long enough that I can’t remember

[Fry Right System @FryRightSystem]

@mikeroweworks