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.
The objective of the study was to determine if the SuperSorb® […]
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.
* 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 […]
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 a […]
“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 to ensure […]
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 seven most […]