Fifty years ago, Canadian oil chemist Dr. C.J. Robertson proposed five basic principles for maintaining frying oil quality. These five principles may be seen below and remain true today.
- Proper design, construction and maintenance of equipment
- Proper cleaning of equipment
- Minimize exposure to ultraviolet light
- Keep salt and other sources of metal away from oil
- Filter regularly
The last principle, filter regularly, has become more important as time as gone on as operators have learned that it not only improves oil and food quality, but has a positive effect on the bottom line. There are many different types of filters used in food service. From built-in systems, to others such as cone filters where the oil is poured through a cone held in support.
Fortunately, cone filters and other systems where restaurant employees must physically remove hot oil from a fryer and pour it through the filter are quickly on their way out. It is not that these systems do not work, the issue is that they are dangerous. Cone filters have caused numerous injuries over the years due to handling hot oil. This in itself should be more than enough to abandon cone type filters and move to a built-in system where handling of hot oil is not an issue. Another issue is that cones really do not lend themselves to utilizing active filter media, which have been shown to enhance simple filtration.
This is the essence of the Filtercorp message; not just filtration but treatment of the oil using active filter media. Use SUPERSORB® pads in a built-in filter system and get all the benefits that this product can offer, including a safe working environment for your employees.