It is the High-Volume filter for your Low-Volume fryer! Our new fry oil filter is the next-generation of our SuperSorb® CarbonPad. The Supersorb® F-23LV has a pleated pre-filter stitched on top to collect the larger food debris. This technology enables the filter to be even more efficient, resulting in a two filters-in-one system that has all […]
Filtercorp is participating in the upcoming Burger King national convention taking place November 6 & 7th at the Sands Hotel in Las Vegas. Stop by booth 2820 to learn how Filtercorp can help you reduce labor, reduce oil usage, have fewer change outs and ensure consistent food quality resulting in increased profit! This conventional will be […]
Keeping fryers clean is an essential element for managing fryer operations in restaurant. It is also one of Dr. Robertson’s five basic principles for quality frying. But, how often should a fryer operator boil out their fryers and how should this be done? Boiling out a fryer is not something that needs to be done every […]
Over the years, Filtercorp has seen just about everything fried. And just when we think we have seen it all? Someone is out there surprises us. With the start of fall and the end of summer, there are many local fairs and festivals taking place throughout the country. This is the time when people go out […]
When we launched SUPERSORB® over 25 years ago, we knew that they had a product that was good, but the past years have demonstrated that it is more than just good. Back in 1967, the Canadian oil chemist, Dr. Robertson, highlighted the following as essential for quality frying;
- Proper design, construction and maintenance of equipment
- Proper […]
The SIZZLE is a new blog series from Filtercorp, sitting down with some of our favorite food industry people to talk food, frying, and the good life.
We had a quick chat with Tommy Hogue: GSM Enterprises / DBA Krystal Restaurants.
Tommy is the Director of Operations for a Krystal Hamburger franchise […]