Fried Chicken and Steamed Rice Held in CVap Stay So Nice!
Uncle Jack Fried Chicken is a Malaysian restaurant chain that uses our Collectramatic pressure fryers to cook fried chicken. Ordinarily they placed the finished chicken in a display warmer for serving. To maximize holding time, they limited the warmer to 35°C (95°F), putting a limit on the amount of time they could hold cooked chicken before it was no longer fit to sell. We suggested they test our CVap holding cabinet, in the hopes of extending their holding time and improving food quality. The test results were exciting!
Holding Cabinet Preparation: The CVap Holding Cabinet was set at food temperature 54°C (129°F) and food texture at + 28°C (82°F). The evaporator was filled with hot water, and the cabinet was allowed to preheat for 45 minutes, to reach full temperature.
12:05pm: Chicken was cooked and removed from the fryer, and put into holding cabinet (15 pieces). Initial taste of chicken: crispy outside, moist inside and meat is very hot to touch and taste.
12:10pm: Cooked rice (wrapped in oil paper) is put into the same holding cabinets with fried chicken. Initial taste of rice: moist, sticky, and fragrant.
13:05pm: (holding 60 minutes)
Chicken was still crispy outside (though very slightly less crisp than when first removed from fryer), moist inside, still hot, and color had not changed. The chicken breading remained crisp.
13:35pm (holding for 90 minutes）
Chicken was still crispy and moist. Color was good. Food retained flavor, with minimal loss of freshness.
13:55pm (holding for 2 hours)
The skin remained crispy, though not as crisp as when it was initially fried. Flavor and moisture were still good. Color had not darkened.
14:00pm (rice held for 2 hours)
Rice was hot and tasted fresh; not dried out at all.
15:35pm (3.5 hour holding time)
Chicken tasted good, skin remained crispy, meat was moist. Although the chicken was not “just cooked” fresh after 3.5 hours, it was still at safe temperature, and appetizing enough to serve.
15:40pm (after holding for 3.5 hours)
Rice was hot, and texture was good.
These photos, taken at different times over the course of testing, give you an idea of the appearance of the food.
Electricity Consumption: 800 watts
Holding Capacity per Cabinet: 13 full size sheet pans, each rack equals one basket (4 heads) chicken, or 338 pieces
CVap Holding Cabinet Test Conclusions
Goals for Future Testing
- Extending the holding time for the chicken without compromising the texture, taste, and food safety.
- Testing other products, (wrapped rice was incorporated).
- Improving staff work flow.
- Staff can pre-prepare chicken during lean hours in preparation for peak hours, thus shortening the waiting time while producing the best tasting fried chicken.
- During lean hours, customers can still savor the taste of freshly fried chicken from the holding cabinet.
- Minimize food shrinkage.
- Minimlize food waste.
- Extension of holding times for other foods is possible, since CVap cabinets are versatile enough to hold both crispy and moist foods.
One Final Note – CVap Technology is great, but it’s not magic.
The very nature of fried foods (crisp outside with moist interior) promotes evaporation. CVap technology is the best available to maximize holding time, but even CVap, using the necessary high differential setting (the difference of food texture setting over the food temperature setting) will eventually lose the battle to maintain food temp and freshness. It’ll hold fresh longer than the competitors, but if the food is crunchy (fried chicken, French fries, etc), it can only be held for so long.
On the other hand, moist foods, such as rice or noodles, are perfect for CVap, and can be held for many hours with no loss of temperature or quality.
The consensus of the Uncle Jack test was that it was possible to lengthen the holding time for chicken. More testing would be needed to perfect the texture, taste and crispiness, to come up with the Uncle Jack Standard Operating Procedure.