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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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A Side-by-Side Comparison of SuperSorb CarbonPads and Competing Oil Filtration Pads

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 […]

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Frying Oil Filtration: SuperSorb CarbonPads vs. Adsorbent Powder

What Happened When a Large Seafood Chain Switched to SuperSorb? A large seafood chain of more than 600 locations uses multiple fryers that are dedicated to specific menu items – French fries, chicken, shrimp, oysters, hush puppies, and fish. Their frying oil process included a cascading system that transferred oil from fryer to fryer at […]

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What Makes the Perfect French Fry?

Who makes the perfect French fry? Why is it perfect? Can those qualities be replicated? In a recent article on Serious Eats, J. Kenji López-Alt took an entertaining deep dive into the perfect fry made by one of the biggest names in the foodservice industry. In his hamburgling efforts to find out how the perfect […]

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What Is a Fry Oil Study?

As part of our efforts to bring you voices and information from across the foodservice industry, Filtercorp recently sat down with Monoj Gupta, president of MG Edible Oil Consulting International. MGEdibleOil provides technical expertise in several key areas of oil processing, production, and training. They specialize in vegetable oil processing and its application in fried […]

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More Frying Oil Questions Answered by a Food Scientist

  *** This is part two in our series with food scientist, Rick Stier. To read part one first, click here. Stier is a consulting food scientist experienced with frying oil and frying oil programs. He helps foodservice operators develop safety, quality, and sanitation programs with the goals of increasing profits for the establishment. He […]

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5 Frying Oil Questions Answered by a Food Scientist

  Rick Stier is a consulting food scientist experienced with frying oil and frying oil programs. He holds degrees in food science from Rutgers University and the University of California at Davis. Mr. Stier helps foodservice operators develop safety, quality, and sanitation programs with the goals of increasing profits for the establishment. He is a […]

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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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