The only true way to compare oil filtration methods is to look at them side by side. This allows restaurant owners and foodservice operators to make data-driven decisions on which methods lead to higher quality foods and greater cost and labor savings.
One such test was conducted to compare SuperSorb® CarbonPads with another leading filtration system. At the restaurant where the tests were conducted, the competing pads had been the approved filter media. The test was administered sequentially. First, the other pads were tested to create a baseline, and then the SuperSorb CarbonPads were tested. Various oil samples were collected for chemical analysis including the following situations:
– Fresh oil brought to temperature, before food was added
– Oil from each shift, both before and after filtration
– Oil being discarded from the fryer
Oil samples were measured in three different ways. Percent of Free Fatty Acids (FFA) and Parts per Million (PPM) soap were analyzed at the MG Edible Oil lab. Additionally, selected samples were sent to an outside laboratory approved by the America Oil Chemists Society (AOCS) for total Polar Materials (TPM) analysis. Finally, restaurant personnel also studied TPM values on site using an Ebro hand-held unit.
The conclusions from the testing provided some important data:
Try SuperSorb Pads, and see for yourself.
Restaurants across the country are learning about new ways to increase the quality of their fried foods while simultaneously saving both time and money with their filtration methods. Get a free trial of our SuperSorb CarbonPads, and see the difference for yourself.
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