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2 Minutes with Monoj: Frying Oil Filtration vs. Treatment

* The following post is the third in our three-part series with Monoj Gupta. Mr. Gupta is the president and founder of MG Edible Oil Consulting International, Inc. He founded the company in 1998 utilizing his 45 years experience in the field of oil technology and food processing. He holds a Master’s degree in chemical engineering from […]

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2 Minutes with Monoj: What Is Trans Fat?

* The following post is the second in our three-part series with Monoj Gupta. Mr. Gupta is the president and founder of MG Edible Oil Consulting International, Inc. He founded the company in 1998 utilizing his 45 years experience in the field of oil technology and food processing. He holds a Master’s degree in chemical engineering from […]

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2 Minutes with Monoj: Paper vs. Depth Oil Filtration

* The following post is the first in our three-part series with Monoj Gupta. Mr. Gupta is the president and founder of MG Edible Oil Consulting International, Inc. He founded the company in 1998 utilizing his 45 years experience in the field of oil technology and food processing. He holds a Master’s degree in chemical engineering […]

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Frying Oil Compliance and Why It’s Important

Compliance is a very broad term in the food industry. It can be used as a reference for following laws and regulations established by local, state, or federal regulatory authorities. This is regulatory compliance. Failure to follow laws and regulations may result in fines, facility closures, and even arrests. If the regulatory failure results in […]

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Why You Should Micro-Filter Your Frying Oil?

The United States is one of the few nations in the world that operates on the English system of measurement. We use miles, yards, feet and inches, whereas most of the world uses the metric system – kilometers, meters and such. Americans are often puzzled by the metric system, so when someone talks about how […]

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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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The Benefits of Low Oil Volume Fryers

Over the last several years, many large cities have banned the use of trans fats in commercial cooking. This has had a great impact on foodservice operators. While the foods now being served are healthier, they are also more expensive to cook. As a result, many fryer manufactures have developed a new type of fryer […]

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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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What Is the Most Accurate Sense for Predicting Bad Frying Oil?

Bad frying oil can often be hard to spot with the naked eye. Whether it’s reused too many times or it’s improperly filtered, the eye test isn’t always the best way to determine whether oil should be changed or filtered. There’s another sense, though, that can often steer us in the right direction. Bad oil […]

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