Fast food restaurants often prefer solid fats like shortening for frying due to their higher smoke points, providing stability and longer shelf life. This results in crispier textures and richer flavors in items like French fries. While some are exploring healthier liquid oils, solid fats remain essential for achieving that iconic crunch.
The hi-limit in a fryer is an essential safety feature that shuts down the fryer when the thermostat fails to regulate the temperature. It prevents overheating by cutting off gas or electrical supply when temperatures exceed safe levels, protecting against fire hazards. Addressing frequent tripping indicates possible thermostat failure or electrical issues, requiring immediate attention.
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To prevent hi-limit tripping in gas, electric, and computer-controlled fryers when using solid fat, wrap the fat around fire tubes or heating elements, minimizing air gaps. Start at the lowest thermostat setting, and gradually increase the heat after the fat melts. Even with automated fryers, this precaution ensures efficient melting and prevents overheating.