Cost effective frying

Cost effective frying Spanish health regulations require deep fryer oil to be replaced once the polar compound levels reach 25%. Polar compounds (Pc´s) are the substances that result from the chemical breakdown of olive oil during the frying process.

Although costlier, Montabes EVOO outperforms other oils and cooks better at higher temperatures which means a greater number of frying cycles and fewer oil changes. The result is actually greater long- term savings and lower frying costs than using lower priced refined oils or less nutritional fats. Its lower absorption rate further reduces the overall quantity of oil needed to refill your deep fryer.

By closely following these simple steps when deep frying breaded foods, you can maintain a low absorption rate that will virtually double the life of a frying cycle and cut costs by as much as 300%.

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