Oil Management Programme: Step 1: Fryer Management. Oil Management

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1 Oil Management Overview Oil Management Overview - Description Drain and Store Fines Adjust Oil Oil Monitor Oil Quality Half Hourly OR Heads Needed The objective of the Oil Management programme is to provide an effective way of managing oil for KFC in order to extend the fry-life and to improve product and oil quality and consistency. Operations are simplified and overall costs will be reduced, since oil is discarded less often when managed properly. The oil used to cook KFC products must be 100% vegetable oil. Oil quality is vital to the taste, colour, quality, and consistency of our fried products. Please note that the oil management system does not apply to Crispa Oil. Oil management includes the following 4 steps that will improve product quality and consistency, and extend oil life. Oil Management Programme: Step 1: Fryer Management Only turn ON the fryers needed to meet product projections heads heads heads heads heads heads heads Half Hourly OR Heads Needed 0 4 heads 5 8 heads 9 12 heads heads Half Hourly OR Heads Needed 0 9 heads heads heads heads heads heads Calculations based on 3 drops per hour. Refer to MP&C half hourly projections heads Yum Restaurant Services Group, Inc. 1 of 11

2 Cook as many heads of chicken as possible in each fryer every day.collectramatic/ Wells: 1 fryer per heads daily8-head Henny Penny:1 fryer per heads daily When adding back oil, take oil from the least used heated fryer. If a fryer is not cooked in or turned ON, you will not have to clean and filter the oil of that fryer. Fryers are to be programmed to automatically go into CooL mode when the cooking cycle is completed. Leave fryer in CooL mode. Only exit CooL mode when getting ready to bread a round. The reheat time for a fryer to return to drop temperature is 5 to 8 minutes. This is less time than it takes to bread a round of chicken. Step 2: Filtering Definition: Filtering is pumping the Oil from the fryer through the filter and back into the fryer only one time. This allows for the cleaning and flushing of the fryer. This does not involve continuous recirculation. Filter each fryer in use at least twice a day, once after the midday peak and a last time at the end of the day. Fines, free radicals and heat are responsible for breaking down oil. Oil filtering at closing removes excessive heat, fines and free radicals, ensuring optimum fry life. Step 3: Cleaning the Fryer Thoroughly clean every fryer with the brushes and scrapers as per the specific type of fryer. Step 4: Discard Oil when any one of the following criteria is met Oil visibility is less than the 5 cm mark. Product colour does not meet colour chart. Refer to and follow troubleshooting and if necessary discard the Oil. Product has an off-flavour. Oil is smoking excessively. Oil is foaming. Specifications: Receiving and Storing Item Size Minimum Remaining Shelf-life delivered to Restaurant KFC Palmolein Oil Filter Paper: Henny Penny 4- and 8-Head Filter Paper: Collectramatic and Wells 3M Oil Monitor 18.4 kg (20 litre) per case 2 x 9.2 kg bags 35 cm x 50 cm 42.6 cm x 57.1 cm 40 strips per plastic bottle Unopened: 2 months Opened: 48 hours Refer to Receiving and Storing Standards Library. Only approved filter paper from approved suppliers is to be used in the restaurants. Storage Store Room 12 months Store Room 12 months Store Room 12 months Store Room Yum Restaurant Services Group, Inc. 2 of 11

3 To prevent solidification of oil during colder months: - Remove projected amount of oil from storeroom - Remove bags from box - After the Upright Holding Cabinet has been turned OFF, put bags of oil on a solid bun pan on the bottom shelves, close the door and leave overnight - The next morning before switching ON Upright Holding Cabinet, remove bags for use Yum Restaurant Services Group, Inc. 3 of 11

4 Drain and Store Fines Oil Management Overview - Description Drain and Store Fines Adjust Oil Oil Monitor Oil Quality Fines from our Original Recipe are gathered from the fryers and used to make KFC Gravy. The fines provide the gravy with its flavour and its rich colour. Pour into Filter Assemble a clean conical filter and place in a conical filter holder over the stockpot. Wear insulated gloves and pour fines into conical filter. Stir fines thoroughly with a spoon. This allows the oil to drain and mixes the fines. Package Fines Remove fines from the upright holding cabinet before it is turned ON in the morning. Mix fines from all Original Recipe fryer conical filters, so gravy is consistent in colour and flavour. Put Filter in Cabinet Put the stockpot with the cone filter and cracklings on a rack and bun pan into the Upright Holding Cabinet. After the upright holding cabinet has been turned OFF, let the fines drain overnight with the cabinet door closed. If the cabinet is ON, operating at 82 C, drain for no more than 2 hours. Use a scale to weigh the fines. Divide and weigh the fines into 340 g portions (or 680 g for a full batch of gravy). Put each portion into an unperforated plastic bag and seal each bag. Only a weight of 340 g (or 680 g for a full batch) from approved pressure fryers will produce quality KFC Gravy Yum Restaurant Services Group, Inc. 4 of 11

5 Frozen Fines Mark Use-by Date Put a Use-by sticker on each weighed bag of fines and write the discard date on it: 7 days in the walk-in cooler, or 4 weeks in the walk-in freezer, from the date collected. Store on a bun pan with a rack in the walk-in cooler on the non-bloody side or store in the walk-in freezer and off the floor. Follow the First-In, First-Out (FIFO) system. When using frozen fines, remove the bag from the freezer about 2 hours before the fines are needed. Put the bag on a bun pan on a rack in the upright holding cabinet set at 82 C, to thaw. Once thawed, fines must be used. Fines cannot be refrozen. Practice Certify What are fines used for? What portion sizes are the fines measured into? What is the shelf life of fines in the walkin cooler? What is the shelf life of fines in the freezer? When using frozen fines, how long should they be thawed for? And at what temperature? Can thawed fines be refrozen? Pour Oil into Cooker Pour the oil drained from the fines into the cooker. Make sure that the oil already in the cooker is at or near the same age as the oil being added Yum Restaurant Services Group, Inc. 5 of 11

6 Adjust Oil Oil Management Overview - Description Drain and Store Fines Oil levels must be above the heating elements during cooking or the result could be a flash fire and scorched oil. In addition, not using enough oil could result in some product not getting fully cooked. Using too much oil could increase food costs. Check Oil Levels The cookers and open fryers must be level for proper cooking. This means that the oil surface must be equal distance from the fryer rim on all sides. Cooker legs/wheels can be adjusted up or down to level the cooker. Adjust Oil Oil Monitor Oil Quality Check the oil level when the display reads "drop" Pour oil from the 10 litre bag into the fryer to bring it to the correct level. Stir the oil to stabilise the temperature. Remove Oil (if needed) You will need to experiment until you are able to judge how much oil to add each time you top up an open fryer or cooker. Start with a very small quantity of oil to test how this affects the level. Do not overfill the open fryer or cooker. Check oil level: For all Henny Penny Cookers, the Oil level should be within 1.25 cm from the lower Oil level mark. For Collectramatic Pressure Cookers, the Oil level should be just below the Oil Level mark. For Wells Pressure Cookers, the Oil level should be just below the Oil Level mark. For open fryers, Oil level is above the dome/heating elements on the mark. Add Oil (if needed) If the oil level is too high, drain off extra oil into the filter unit. Practice Certify At what level should the Oil be? What could result if the Oil does not cover the heating elements / domes / burner tubes? If the oil does not cover the heating elements/ domes/burner tubes, the result could be a flash fire and scorched oil Yum Restaurant Services Group, Inc. 6 of 11

7 Oil Oil Management Overview - Description Drain and Store Fines Adjust Oil Oil Monitor Oil Quality The oil visibility tester (RAU stick) is a stainless steel rod cycle. specially designed to test the quality of the oil. The rod has an indented mark on it that is exactly 5 cm from the bottom disk/ plate. This mark is used to judge the oil condition and discard point. Turn fryer to ON. Let the Oil heat to the right drop temperature in preparation for a cooking Lower Tester in Oil Filter Oil Refer to Filter Oil Collectramatic Pressure Fryer Refer to Filter Oil Henny Penny 4- Head Cooker Test oil in the fryer. Do not check the quality of the oil while it is in the filter tank. The reading will be incorrect due to the presence of fines, or food particles. Pump the oil back into the fryer and then check it. It is important to have the hood lights ON, with all lights working, when using the Oil visibility tester. If hood does not have lights, or the hood lights are blocked by the cooker lid, use penlight torch/flashlight. Refer to Filter Oil Henny Penny 8- Head Cooker If possible, do not use a penlight torch/flashlight if the hood has lights. Refer to Filter Oil Open Fryer Skim Fryer Skimming an open fryer: For open fryer, use the skimmer to scoop particles from the fryer after each cook to reduce particle build up. Check the oil, using the tester in the morning during the pre-heat cycle (after the oil reaches the drop temperature). During the day, check the oil visibility after polishing when it has been brought back to a drop temperature. Lower the oil visibility tester into the oil in the fryer until the round plate is no longer visible. Heat Oil Raise Tester and Check Visibility Yum Restaurant Services Group, Inc. 7 of 11

8 Raise the oil visibility tester until the plate is just visible. Minimum oil quality is where you can see the disk/plate when the oil is level with the notch on the shaft at 5.0 cm. If you have to raise the tester higher to see the disk, the oil quality is bad and the oil must be discarded. Certify Where is the mark on the Oil visibility tester (RAU stick)? Why should the quality of Oil never be checked in the filter tank? When should Oil be discarded? Clean Tester The Oil tester will be hot from the Oil. Exercise caution when handling. Rinse tester under hand-hot water. Wipe rod and plate with clean dry blue/ green cloth. Further Discard Point Criteria Discard oil if any of the following situations occurs (also discard product if off flavour or off colour): Off flavour product. Off colour product per quality guide. Excessive smoking of Oil. Foaming of Oil. Troubleshooting Problem Possible Cause Solution Greasy product, product with burnt taste, product too dark The quality of oil impacts product quality. Check the oil to ensure quality. Discard if applicable. Practice Yum Restaurant Services Group, Inc. 8 of 11

9 Monitor Oil Quality Oil Management Overview - Description Drain and Store Fines There are many indicators that signal oil breakdown. Oil breakdown may be caused by multiple changes. Watch for signs of oil breakdown to help ensure oil and product quality. Identify Changes that Signal Oil Breakdown Adjust Oil Oil Monitor Oil Quality When food is placed in hot oil, a rapid, clear bubbling action will occur. Foaming is when small, dense, white or cloudy bubbles persist throughout and after the cooking cycle. If there is a great deal of foaming that continues during the cooking cycle, then the oil has broken down and must be DISCARDED. As oil is used, a gradual chemical change occurs. These changes will occur more rapidly if oil management is not effectively executed. Any of the following changes indicate the oil breakdown and generally happen in the order which follows: 1. Changes in colour: Oil darkens in colour as it is used. Oil darkens more rapidly if it is not filtered and cleaned properly. Any rapid change in colour indicates that the oil is breaking down. Oil breakdown has reached an unacceptable level when the base plate of the oil visibility tester is not visible at a depth of 5 cm. 2. Excessive Smoking: As oil is used, a gradual chemical change occurs. This change makes the oil begin to smoke at cooking temperatures. Smoking is when visible, dense smoke appears over the entire oil surface when it reaches 154 C. If oil creates excessive smoking while cooking, then it has broken down and must be DISCARDED. 4. Change in Smell: If the oil has a bad smell, or has an "old oil" flavour, then it has broken down and must be DISCARDED. 5. Off Flavour (Burnt Taste): If the oil, or what has been cooked in it, exhibits a scorched, burnt, or bitter taste, or has a rancid flavour, then the oil has broken down and the product must be DISCARDED. 6. Excessive Oil Usage: As oil is used, it becomes a mixture of vegetable oil and chicken fat. This combination, along with poor oil management, makes the oil break down quickly. This causes the food to absorb the oil more easily and become greasy. Consequently, this results in an increased usage of oil. Identify Causes of Oil Breakdown Heat: 3. Excessive Foaming: Yum Restaurant Services Group, Inc. 9 of 11

10 Check the temperature calibration of the controller regularly (every 8- hour shift) by measuring the actual temperature of the oil and checking it against the temperature indicated on the controller. A higher oil temperature will cause premature breakdown of the oil and a lower oil temperature will cause excessive oil absorption by the product. Apply heat to Oil only when it is needed to cook. If fryer is not immediately needed to cook another round, leave fryer in "CooL" mode. This keeps the oil at 121 C. Leaving the fryer at "drop" temperature all of the time damages the oil and uses more energy. Air: Air gets into oil during the filtering process; that is, if the nozzle of the filtering unit is not below the surface of the oil, or the pump is not switched OFF after the Oil is refilled back into the fryer. Food and Carbonised Particles: Breading and small pieces of food break away and float in the oil during cooking. If these unwanted particles are left in the oil, they continue to cook and turn into carbon, thus darkening the oil and affecting product quality. The carbon produces a chemical reaction with the oil that causes it to break down. Inadequate filtration and skimming (i.e. removal of unwanted food particles) will result in premature darkening of the oil or smoking, thus reducing the fry-life of the oil. Not cleaning the crackling ring after each round will also increase the chance of having carbonised particles. Detergents and soaps can get into the oil through the use of cooking utensils and equipment that have been cleaned in such products without undergoing thorough rinsing. The fryer and all equipment that comes in contact with the oil should be cleaned with hot water only. If stronger solutions of chemicals are needed due to carbon build-up, all chemicals must be thoroughly rinsed from the fryer and peripheral equipment. Water: The reaction of water with frying oil results in the development of breakdown components that reduce the fry-life of the oil. Water gets into the oil in the following ways:product: Natural chicken juices, frozen foods and chips contain water.steam condenses into water at the end of the cooking cycle.always make sure that equipment and utensils are completely dry before use. Salt: Salt (and seasoning) is in the breading of the chicken and can accelerate the breakdown of oil. Avoid salting or seasoning fried food over/near the fryers. Metals: Metals such as copper, iron, aluminum, etc. can speed up oil breakdown. Frying baskets, drain pipes, and other smallwares that come in contact with the oil must be made of stainless steel. Practice Chemicals, Detergents, and Soaps: Certify Yum Restaurant Services Group, Inc. 10 of 11

11 Name the signals of shortening breakdown. Name the causes of shortening breakdown Yum Restaurant Services Group, Inc. 11 of 11