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® filter pad absorbs any water from the fryer oil. Experimental […]

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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 who utilize the cascading practice usually have four […]

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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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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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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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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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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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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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