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.
There is an old saying that says,
“When all else fails, read the directions.”
If a company invests the time and money to develop and implement an oil management program, which includes treating your oil with SuperSorb® pads, this saying can be tweaked to say,
“When managing your oil, you must follow the directions.” […]