Frying Oil Filtration or Treatment: Is There a Difference?

Fifty years ago, Dr. C.J. Robertson published an article in Food Technology Magazine that listed five basic elements for maintaining frying oil. Even though this is an old publication, these five principles remain the same. Dr. Robertson’s basic principles for quality frying were introduced in an article that was prepared for this publication back in […]

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The Importance of Boiling Out Your Fryer (and How to Reduce the Frequency)

“Cleanliness is next to godliness.” This old, old saying applies to things as simple as washing your hands before dinner to keeping a commercial kitchen clean and sanitary. In restaurant operations, this means keeping all the equipment, utensils, counters, and other workspaces clean. A clean operation is essential to not only protect customers but also […]

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7 Main Factors for Managing Your Restaurant’s Frying Oil

By Rick Stier The ultimate yardstick for frying is the quality of the food. The longer the frying oil is able to produce quality food, the more efficient the frying operation. For this to occur, the operator must manage the oil. There are many factors to consider in an oil management program. Here are the […]

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Why Managing Frying Oil Is Easier Than Grease (and More Profitable)

By Rick Stier Sustainability is the new buzzword in the food processing industry, and integral parts of that are recycling and making more efficient use of resources. People act as if this is new, but it’s really not. During the Second World War, the United States and other nations all practiced recycling including the recycling […]

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Follow Directions to Increase Fry Oil Quality

There is an old saying that says, “When all else fails, read the directions.” If a company invests the time and money to develop and implement an oil management program, which includes treating your oil with SuperSorb® pads, this saying can be tweaked to say, “When managing your oil, you must follow the directions.” There […]

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Why Frying Oil Quality and Food Quality are the Same

Foodservice and restaurant operators are in the business of selling food. And fried foods – whether it’s French fries, chicken, pies, or even cheese – are among the most popular menu items in these operations. It’s imperative that foodservice and restaurant operators do whatever they can to maintain the quality of these foods, especially in […]

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Let Your Filter Supplier Be Your Partner in Quality Frying

A vendor should be more than just a company that sells something to you, and that is exactly what we believe at Filtercorp. Our SuperSorb® pads are the best oil treatment product in the business, and we are willing to work with potential and future customers to show them that this is true. We feel […]

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What Will Damage My Frying Oil?

The instant frying is initiated using fresh oil that oil begins to degrade. The key to optimum frying is to acknowledge that the oil is constantly degrading and take steps to slow the breakdown. Foodservice operators need to operate their fryers according to established procedures: fry at lower temperatures; keep the equipment clean and follow […]

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More Enemies of Frying Oil and Your Fried Food Program

By Rick Stier Deep fat frying is perhaps the most dynamic cooking process known. Foods of all sorts are dropped into hot oil that ranges in temperature from 275ºF to over 400ºF. This cooking oil is in a constant state of flux thanks to its exposure to high temperatures, air, moisture, food, and the different […]

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