Take the Get Rid of Gunk Challenge

Get Rid of the "Gunk"

The build up of “gunk” on frying and manufacturing equipment is a result of polymerization, a chemical process that occurs when oils are used for an extended period of time. Polymerization increases oil viscosity, decreases oil quality and leaves a sticky film on restaurant and manufacturing surfaces. Removing polymerized solids is essential to maintain product quality and equipment efficiency, but it costs time and money

Take our virtual quiz to test your knowledge on polymerization and related issues that can affect your operation.

TAKE THE CHALLENGE
Take the Get Rid of the GUNK Challenge

Our virtual quiz tests your knowledge on polymerization and takes a look at related issues in your operation.

Know the Facts
1

Why do many trans fat free cooking oils cause polymerization?



Know the Facts
2

Which fatty acids are ideal for helping reduce polymerization?



Know the Facts
3

Which commercially available cooking oil results in the least amount of polymerization?





Know the Facts
4

How often do you change your frying oil?





Know the Facts
5

Which issues occur in your restaurant kitchen? (check all that apply)




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Know the Facts
6

What criteria do you use in the selection of a frying solution? (check all that apply)




Submit
Know the Facts
7

Which most closely resembles your role within your current organization?




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Answer:Incorrect

Most trans fat free oils have high levels of polyunsaturated fatty acids, which have multiple double bonds, that break down at a quicker rate during frying. The fatty acids polymerize and form into a solid, covering fryers and equipment surfaces with a sticky muck. The unique fatty acid profile of Omega-9 Oils, which are high in monounsaturated fats, results in significantly less oil polymerization than other zero trans fat oils.

Answer:Incorrect

Monounsaturated fats have one double bond, which breaks down more slowly than the multiple double bonds of polyunsaturated fatty acids. The oil results in less polymerized solids, so it stays more fluid and leads to cleaner equipment and increased efficiency. Omega-9 Oils are uniquely high in monounsaturated fat and low in polyunsaturated fats, resulting in less oil polymerization.

Answer:Incorrect

As you can see, the unique fatty acid profile of Omega-9 Canola Oil produces less build up than other common solutions, making Omega-9 Oils the clear choice for cleaner frying.

Answer:Incorrect

Although it varies with the type/amount of foods fried and the volume of your operation, generally there is room for improvement, if you change your oil once a week or more. Polymerized solids are challenging to remove, and replacing your current oil with Omega-9 Oils can save labor costs with fewer oil changes and less cleaning.

Answer:Incorrect

If you experience any of these side effects, you may have issues with polymerization. Choose a cooking oil that is uniquely high in monounsaturated fatty acids, such as Omega-9 Oils, to lower levels of polymerization and alleviate these concerns.

Answer:Incorrect

Your oil should meet all four of these needs and, if it doesn’t, you may want to consider alternatives. Omega-9 Oils are available to meet your frying needs — there are no other oils like them in the market. Omega-9 Oils typically save money over time, provide the functional characteristics chefs demand, maintain the flavor customers love and can reduce bad fats from menus by up to 80 percent.