Did you know that Filtercorp’s Supersorb® Carbonpad is the only frying oil filter pad to earn the prestigious American Culinary Federation, Inc. (ACF), Seal of Approval? The American Culinary Federation, Inc. (ACF), is the nation’s premier organization for professional chefs and cooks. The product was submitted for extensive testing and was approved by members […]
Filtercorp is proud to be showcasing at NAFEM 2019. The 2019 NAFEM Show will be held February 7-9, 2019 in Orlando, Florida.
Come visit us at booth #2341, where we will be educating attendees about how our products can make a difference in their foodservice operation. At Filtercorp, we operate on the premise that we are a […]
Keep fryers set at the proper frying temperature
Temperature is very important. Gradually bring the heat up slowly until the oil is between 350 and 375 degrees Fahrenheit. If the temperature of the oil is too low, you’ll get greasy food. If the temperature is too high, the oil will start to burn.
Many restaurants are switching over to fresh-cut fried potato products. These include the traditional French fry, wedges and other cuts. The trend is in-keeping with national trends to present consumers with fresher and more wholesome choices.
So, first off, let’s compare the frozen par-fry used in so many restaurants with our fresh potato. In a commercial French […]
For over 50 years many industry experts have stated that there are many factors that can improve the life of your frying oil.
- Design, construction & maintenance of equipment
- Proper operation of equipment
- Properly clean equipment
- Minimize exposure to UV
- Keep salt & metals away from oil
- Filter regularly
Proper operation of equipment includes several elements which […]
Football season is upon us and that means tailgating, watching games with friends and especially enjoying hot wings, a tailgate favorite. What makes a fried hot wing (or leg) so tasty? Wings have a crunchy texture of the coating and the hot and spicy flavors that compliments the flavor of the chicken itself. Some operators marinade […]