Available exclusively from JM Posner, the new LightFry oven uses a two-phase steam process, which first cooks the fries and then gives them a crispy surface through a stream of hot, dry air.
JM Posner said the machine, which is designed to meet the demand for healthier fried foods, can produce fries that are between 40-60% lower in fat.
The LightFry can also be used to cook other fried foods such as onion rings, chicken nuggets and breaded mozzarella.
According to the equipment supplier, there are a host of benefits to using a LightFry versus a standard fryer.
As well as the obvious health benefits of cooking without oil, LightFry removes the need to purchase, maintain and dispose of oil – all of which can be both costly and time consuming.
Safety benefits
Safety problems often associated with frying are also avoided, JM Posner said. This includes burn injuries and the risk of fire, while the absence of grease vapour also makes for a better working environment for staff and dining experience for customers.
There is no need to install sophisticated kitchen ventilation or invest in a fat separator either – as the LightFry needs only an extraction hood or canopy (kitchen extract duct 2A), the company suggested.
This makes it an accessible method of frying for those with limited kitchen facilities, or in an open location.
The LightFry can cook 16 kg fries per hour, which is comparable to many standard deep-fat fryers, JM Posner claimed.
Up to 600g of fries can be produced in four minutes and 20 seconds, and preloading is quick and easy enough to be performed by all kitchen staff, it added.