Oil Quality

27 May 2015

Why Frying Oil Quality and Food Quality are the Same

By | 2018-04-26T18:32:37+00:00 May 27th, 2015|Categories: Fry Oil Tips, Frying Oil|Tags: , , , , , , , , , , , , |Comments Off on Why Frying Oil Quality and Food Quality are the Same

Foodservice and restaurant operators are in the business of selling food. And fried foods – whether it’s French fries, chicken, pies, or even cheese – are among the most popular menu items in these operations.

It’s imperative that foodservice and restaurant operators do whatever they can to maintain the quality of these foods, especially in today’s world […]

21 Apr 2015

What Will Damage My Frying Oil?

By | 2018-04-26T18:33:49+00:00 April 21st, 2015|Categories: Fry Oil Tips, Frying Oil, SuperSorb Carbon Pads|Tags: , , , , , , , |Comments Off on 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 proper cleaning […]

7 Apr 2015

More Enemies of Frying Oil and Your Fried Food Program

By | 2015-04-07T11:53:04+00:00 April 7th, 2015|Categories: Fry Oil Tips, Frying Oil|Tags: , , , , , , |Comments Off on 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 components in […]