The SIZZLE #1: Tommy Hogue from Krystal Hamburgers

Tommy Hogue

The SIZZLE is a new blog series from Filtercorp, sitting down with some of our favorite food industry people to talk food, frying, and the good life. We had a quick chat with Tommy Hogue: GSM Enterprises / DBA Krystal Restaurants. Tommy is the Director of Operations for a Krystal Hamburger franchise group in Tennessee, […]

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Reasons for Discarding Frying Oil and How to Test It

There are many ways to determine the discard point of your frying oil. Some are more accurate than others. To start, let’s take a look at the main reasons for discarding frying oil, and then we’ll review some options for testing it. Reasons for Discarding Frying Oil: TASTE Many experienced restaurant operators can determine when oil […]

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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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More Enemies of Frying Oil and Your Fried Food Program

By Rick Stier Deep fat frying is perhaps the most dynamic cooking process known. Foods of all sorts are dropped into hot oil that ranges in temperature from 275ºF to over 400ºF. This cooking oil is in a constant state of flux thanks to its exposure to high temperatures, air, moisture, food, and the different […]

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