SuperSorb Carbon Pads

19 May 2016

An In-Depth Study of Water Retention in Frying Oil Filtration

By | 2018-04-26T17:57:20+00:00 May 19th, 2016|Categories: CarbonPads, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , , |Comments Off on 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® […]

22 Mar 2016

Why Cascading Frying Oil in Foodservice Fryers Doesn’t Work

By | 2018-04-26T18:02:57+00:00 March 22nd, 2016|Categories: CarbonPads, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , , , , , , , , , , |Comments Off on 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 […]

10 Feb 2016

2 Minutes with Monoj: Paper vs. Depth Oil Filtration

By | 2018-04-26T18:07:56+00:00 February 10th, 2016|Categories: CarbonPads, SuperSorb Carbon Pads|Tags: , , , , , , , |Comments Off on 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 […]

11 Jan 2016

Why You Should Micro-Filter Your Frying Oil?

By | 2018-04-26T18:15:19+00:00 January 11th, 2016|Categories: Frying Oil, SuperSorb Carbon Pads|Tags: , , , , |Comments Off on 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 a […]

28 Dec 2015

The Importance of Boiling Out Your Fryer (and How to Reduce the Frequency)

By | 2018-04-26T18:16:57+00:00 December 28th, 2015|Categories: Fry Oil Tips, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , , , |Comments Off on 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 to ensure […]

30 Nov 2015

7 Main Factors for Managing Your Restaurant’s Frying Oil

By | 2018-04-26T18:19:39+00:00 November 30th, 2015|Categories: Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , |Comments Off on 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 seven most […]

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