Monday, August 17, 2009

Get Your Food Tasting Incredible Through The Process Of Micro Oil Filtration

By Brad Swanson

With the jumps in cooking technology, there were major enhancements to the way food has been prepared. One of the primary goals most food corporations have attempted to do is maintaining consistency in food production. With cooking oil filtration systems becoming freely available and with most conglomerates using these, food is prepared to specific standards that are way more simply accomplished.

Oil Filtration Technology

Filtration technology to process and clean cooking oil has been about for some time, but the technology has reached a point now where oil may be cleaned by up to 90 9 p.c. When food is cooked, there's a big amount of sediment left over in the oil caused by minute particles falling off into the oil. This is the cause of the oil to become rancid, to change in color and odor. This negatively has effects on the food being cooked in a frying range thru successive generations since these minute particles incline to stick to the fresh food giving an overcooked odor, color and taste.

What the cooking oil filter accomplishes is to mechanically run oil between the frying range, through a number of ever smaller filters that trap particles and clean the oil. The filter then pumps the oil back into the frying range delivering cooking oil that has been scrubbed clean of particle matter. The result is food being fried that looks, smells and tastes fantastic.

Benefits of using a cooking oil filtration system

Any chef will immediately testify to the indisputable fact that food cooked in fresh oil is finer in quality than food that's prepared in cooking oil that has been used to fry food earlier. As mentioned above the first benefit of using a filtration system to scrub oil is food that's consistent in quality. The absolute best restaurants and food manufacturing resources pride themselves in the consistency of the food they produce. Now, with cooking oil filtration systems becoming widely available, this consistency could be maintained by everybody.

Next, there is a good deal of time wasted on changing oil in the frying range. This is because, once cooking has become rancid to a point where it is just unusable, it has to be replaced. Replacing the oil means letting the oil cool so that it could be handled, it means emptying the range, cleaning the range and finally replacing the old oil with new. Cooking oil that is continually cleaned by a filtration system increases the life of the oil in the frying range by almost 5 times. This means that the frying range can now be continuously be used for 5 times longer.

There is also an enormous cost advantage too here since by trying the frying range longer and steadily, more food can be processed. This straight away increases the revenue the multinational stands to gain. Also, there's an extra increase in the quantity of money that is saved due to less oil changes. With oil being changed five times less, there's a fivefold saving in the money being spent on cooking oil.

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