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.
Our virtual quiz tests your knowledge on polymerization and takes a look at related issues in your operation.
Why do many trans fat free cooking oils cause polymerization?
Which fatty acids are ideal for helping reduce polymerization?
Which commercially available cooking oil results in the least amount of polymerization?
How often do you change your frying oil?
Which issues occur in your restaurant kitchen? (check all that apply)
What criteria do you use in the selection of a frying solution? (check all that apply)
Which most closely resembles your role within your current organization?