It’s been called “game changing” by the former President and CEO of McDonald’s, USA.
It’s said to be “a big step toward better health” by the President of the American Council on Science and Health.
It’s been touted as “signature technology” by the former President of ConAgra Foods, Lamb Weston.
Is it Tofu French fries? Sugar-free marshmallow Peeps?
No. It’s a revolutionary fryer technology from Spinfresh. It was first introduced at the 2009 National Restaurant Association show in Chicago and subsequently won a coveted Kitchen Innovations Award for 2010. Pitco, a division of The Middleby Corporation picked up the manufacturing contract for Spinfresh in 2010 and added Spinfresh as an upgrade package to their Solstice line of fryers in January of 2012. It is now in production.
The difference in Spinfresh frying is something called “Centrifugal Cooking”. Food is deep fried in a round basket that holds just slightly less than two traditional side-by-side fryer baskets. Once cooked, the basket is raised out of the oil and a spinning mechanism engages the basket. Food spins at a variable combination of speeds (faster for French fries, slower for delicate fish) and times. Excess oil and water spin off the food while convection heat inside the enclosed cooking system continues to cook and crisp the food.