- VITO in Zurich - Frying oils - A swiss delicacy

1. VITO AG - NEWSLETTER
Swiss cheese is known all over
the world!
In article 3 you will get to know
it in a new way
ISSUE 06/21
What you can expect this issue:
Which oil is suitable for deep-
frying and what are the
differences? Read more in
article 2
ST. GALLER
DELICACIES
It's hard to imagine Pumpstation
Gastro GmbH without the VITO! In
article 1, Maik Pfister
reveals why
VITO ON LAKE
ZURICH
© 2020 All right reserved by VITO AG - Imprint - Data protection - AGB
THE DUEL OF THE
FRYING OILS

2. As a trained executive chef, he also knows the
challenge of cleaning the deep fryers late at night.
"Handling hot oil is dangerous and if you have
6 fryers like we do, it also takes a long time,"
says Maik.
When the VITOs were purchased, you could
clearly see the difference in oil purchasing
compared to the previous year. "We saved a
pallet of oil." Thanks to the cleaning with VITO,
the oil lasts longer and thanks to the control with
the VITO oiltester, every chef knows exactly when
the oil needs to be changed. "We have
integrated the VITO operation into our
hygiene concept," explains Maik. Whether it's
fine Lake Zurich fried fish or a delicious
Wienerschnitzel, as a guest you notice that quality
is a main focus (not only with the frying oil)! A visit
is absolutely recommended.
Maik can
recommend
the VITO
100%:
"All
businesses
that deep fry
their
products on a
daily basis,
need a VITO."
VITO oil filter systems have been in use in the
businesses of "Pumpstation Gastro GmbH"
owned by Michel Péclard and Florian Weber
since 2013. The kitchen teams are convinced
by the filtration units and use them every day.
It is raining when I meet Maik Pfister at Fischers
Fritz restaurant. "Since the terraces are open
again, we were very busy and I hardly have
time for anything else," Maik explains. Looking
at the beautiful view on Lake Zurich and the
terrace, I can imagine why business is going well
for them.
Maik is the "kitchen manager" for all 14 locations
of "Pumpstation Gastro GmbH", which are
located around Lake Zurich and in the city itself.
He describes himself simply as the "girl for
everything". Maik started 15 years ago in the
position of sous-chef at Restaurant Coco, one
location of "Pumpstation Gastro GmbH", and
worked his way up to his current position.
Maik Pfister
"This is why we use a VITO oil filter system in
all our businesses that use deep fryers. It
saves us up to one hour of working time every
day." In order to offer customers the best quality
all day long, the kitchen team filters the oil in the
afternoon and in the evening. With 400 meals
that we prepare per day, VITO makes an
important difference.
Lake
Zurich
fried
fish
By Angela Thoma

3. Choosing the right frying oil/ fat is an important decision for every restaurant
operator. Frying oil becomes part of the fried food during the cooking process and
thus influences the taste and nutritional values. Different frying oils differ
significantly in their shelf life and handling.
The main question: deep-frying oil or deep-frying fat?
Deep-frying fat hardens quickly and can thus be disposed in the normal waste. Moreover,
palm- and coconut fats, for example, can be heated quite high and splatter less. Deep-frying
fats predominantly contain saturated fatty acids, which is rather unfavourable from a
nutritional point of view.
Sunflower oil, peanut oil and rapeseed oil, for example, are well suited for deep-frying thanks
to their heat stability and many monounsaturated fatty acids. Since some of these oils have
an intense flavour of their own, which is not always wanted, refined oils can be an
alternative. Refined oil is lighter in colour and more neutral in taste. It contains slightly fewer
nutrients because the oil seeds are strongly heated before processing, but it has a longer
shelf life.
The number of unsaturated fatty acids
influences whether a fat is solid or liquid at
room temperature. Fats with many
saturated fatty acids, such as coconut oil or
beef tallow, are solid at room temperature,
whereas predominantly unsaturated fats
such as vegetable oils tend to be liquid.
Everything you need to know
Article 2

4. Article 2
Oils with a very high content of polyunsaturated fatty acids and a low smoke point
should not be used for deep-frying. They are usually cold-pressed, light-sensitive
and should be stored in a cool place as they oxidise quickly and become rancid.
Refined oils have a smoke point of just over 200 degrees Celsius. Virgin and cold-
pressed oils have a smoke point between 120 and 190 degrees Celsius.
In general, you should not heat your oil too high. We advise a cooking
temperature of 175 degrees Celsius. At higher temperatures, the fried food
does not cook more quickly, but the oil goes bad more quickly and substances
that are harmful to health can form.
Furthermore, it is important to follow certain guidelines when deep-frying in
order to ensure optimal quality of the fried food.
You can find more information about this topic in the last issues of the VITO
Newsletter.
Animal fats Solid vegetable fats Refined
vegetable oils
Fatty acids
Composition
Characteristics
High content of
saturated fatty
acids
pure fat, almost free of
water
almost protein-free
can cope with high
temperatures
suitable for frying
and baking
good for short
suitable for deep
frying
frying
High content of mono -
and polyunsaturated
fatty acids
tasteless and
long shelf life
universally applicable
high smoke point
odourless
High content of
saturated fatty
acids
pure fat
does not splatter
neutral taste
long shelf life
quickly
well suited for frying
and deep-frying
Use
Examples
Lard
beef fat
coconut
fat
palm fat
sunflower oil
rapeseed oil
corn oil
peanut oil

5. 150 ml milk
150 ml water
50 g butter
½ tsp salt
nutmeg, pepper
200 g flour
4 eggs
200 g St. Gallen monastery cheese,
Quality, filtered frying oil
grated
1. First start boiling the milk, water, butter and spices. Then
reduce the heat and add the flour in a fall. Then stir until a
smooth dough has formed.
Then leave to cool slightly and stir in the eggs one by one until
the dough is smooth. Finally, add in the cheese and mix.
Ingredients:
Preparation:
2. Heat the deep-frying oil to 160-180 °C. Form nut-sized balls
from the dough and deep-fry in portions in the oil until golden
brown. Then remove, drain and serve hot!
ST. GALLER CHEESE BALLS
Recommended side dish: Apple puree. If you prefer something
heartier, you can also serve the cheese balls with salad, red
cabbage or a vegetable sauce.
.
By the way: The cheese balls can also be deep-fried half-floating
in the wok!
Article 3