Jestic’s timely fryer workshop answers every operator’s acrylamide questions

Henny Penny fryer

Jestic is set to hold another instalment of its free frying and oil management workshop, presenting a timely opportunity for operators keen to get their heads around this week’s introduction of new acrylamide guidelines.

The day-long course, at Jestic’s development kitchen in Paddock Wood, will take place on Tuesday 12 June and give operators a chance to understand how they can adapt their kitchen practices to comply with law.

Michael Eyre, culinary director at Jestic, said: “The workshop is open to those looking to find out more about how they can comply with the new EU legislation, and the course includes detailed theoretical and practical advice, tips and techniques that can help satisfy enforcement officers when visiting a site.”

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Earlier this week, trade body UKHospitality published interim guidance on identifying and reducing levels of acrylamide in food while the industry waits for EU legislation to be finalised.

Mr Eyre said Jestic remained “fully supportive” of UKHospitality’s guidance and as the UK distributor for Henny Penny, one of the industry’s leading frying equipment brands, it has previously worked with key regulatory and food standards bodies to identify its own best practice for operators using its equipment.

“As a natural by-product of the cooking process, particularly in starchy ingredients, acrylamide has always been present in our food, and it is not possible to eliminate this. However, by taking actions to identify and reduce the formation of the chemical substance, businesses can comply with the new legislation,” he explained.

With frying recognised as one of the primary sources of the formation of acrylamide, particularly when cooking starchy foods such as chips, Jestic has drawn on its own findings, along with that of Henny Penny in the US, to create the course content for its frying and oil management workshop.

The session also covers key topics such as oil life, filtration, cooking times and temperatures and the importance of following manufacturers’ recommendations.

“By utilising the information available in the course, the latest frying technology, using computerised controls, automatic temperature and time settings and state-of-the-art filtration systems to maintain the oil quality, operators can dramatically reduce acrylamide in their dishes,” added Mr Eyre.

“Those without the latest equipment (there is no requirement to replace fryers until there is an operational need), can take simple steps to demonstrate compliance, including storing foods, such as potatoes in the correct way, cooking at the right temperature (between 160°C and 175°C), not over-filling a basket or over-cooking and maintaining an even size.”

Operators wishing to secure their free place on the course can call 01892 831 960 or visit

Tags : acrylamidefryingJesticTraining
Andrew Seymour

The author Andrew Seymour

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