An In-Depth Study of Water Retention in Frying Oil Filtration
The following study was conducted by Monoj Gupta, a frying oil filtration expert from MG Edibile Oil Consulting Int’l Inc. Its goal was to determine water retention and water absorption rates by SuperSorb® Carbon Pads.
Objective
The objective of the study was to determine if the SuperSorb® […]
Why Cascading Frying Oil in Foodservice Fryers Doesn’t Work
By Rick Stier and Monoj Gupta
There are many foodservice frying operations that utilize a practice called ‘cascading’ as a means of managing frying oils. Cascading is a process in which the operator transfers the frying oil from one fryer to the next on scheduled intervals.
Operators […]
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 from […]
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 system. At […]
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 the end […]