THE BEST SOLUTION FOR YOUR FRYING OIL NEEDS.

Filter oil a minimum of one time per day, when most convenient for your operations
Use a fresh piece of filter media and MAGNESOL® filter powder before starting the filtration process
Be sure to circulate the oil for at least 5 minutes during the filtration process
Use a tracking sheet to track your daily filtration & disposal habits

The decision to discard oil should always be made after the fryer is filtered
Let us customize an oil management program for you

MAGNESOL® is available in 5 convenient forms.

Daily filtration with MAGNESOL® will benefit your bottom line by extending the life of your oil and foster consistent fried food quality.

AIR

air

Air bubbles that are pumped into oil during filtering causes oxidation and impacts flavor.
Example: Leaving the filter pump on after all oil has been pumped out of filter tank.
Prevention: Keep frying vats covered and recirculate oil for 5 minutes during filtering.

CARBON

food

Breading and small pieces of food carbonize and cause a chemical reaction that leads to oil breakdown.
Example: Fried food crumbs left in the oil.
Prevention: Skim vats frequently and clean carbon build-up frequently.

HEAT

heat

Fryers left at high temperatures causes oil to oxidize faster.
Example: Leaving fryers on while unused.
Prevention: Turn off fryers when not in use. Calibrate fryers and set to recommended temperatures.

WATER

water

Water from products, steam, and cleaning break down oil through hydrolysis and causes oil to darken and smoke.
Example: Filter tank is not dry before oil is drained from fryer or excess ice from frozen products.
Prevention: Avoid filling baskets directly over open fryer.  Make sure all equipment is completely dry before use.

SOAP

soap

Soap produces alkaline flavor and causes oil to darken.
Example: Soap residue from improperly rinsed tools or from cleaning fry vat with soap.
Prevention: Use only hot water to clean inside of fry vats. Properly rinse and dry all tools.

SALT

salt

Salt from marinades and breading breaks down oil life.
Example: Salting food before frying.
Prevention: Avoid seasoning food over open vats.

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