The choice is crystal clear: the fryer using the least oil is the best and the better the oil quality, the better (and healthier) the end product.
So, with that in mind, what is the best available for the processor who wants to ensure the product leaving their plant - whether it be French fries or potato crisps - is top quality?
Add to this the need to cut costs and overheads to ensure profitability in these troubled financial times and the task becomes a little bit harder.
It's a funny old world and, despite the slimness mania and acrylamide scares, the market of fried products just continues to grow and grow.
Frying is an extremely effective way to cook food, after all it's been around for over 4,000 years and it is estimated in excess of 20 million tons of frying oil and fats are used in the westernised world each year.
Well, a fried product tastes good, has a good flavour and is ready to eat within a few minutes.
READ MORE IN OUR ONLINE MAGAZINE...
Preview: processing lines requirements for exotic #potato shapes http://t.co/DF9HTjDzKy
@PotatoCouncil's action to support #Scottish #potato industry: http://t.co/dtDUfnSmD2
The summer issue of Potato Business Digital is now online! http://t.co/tMcIZ67HfE