Saving Tony! Tony is a drop of oil, just like those you can find in any fryer. We are going to tell the story of Tony and his millions of colleagues, just the way it is, or could be, in thousands of different kitchens every day.
Go to the film
––––––––––––––––––––––––– Saving Tony – The Film –––––––––––––––––––––––––
Expertise, tips and tricks for the proper handling of frying oil and answers to questions, e.g. “Is the color of the oil a quality criterion?” are available here
Go to The A – Z of Frying Oil Quality
––––––––––––––––––––––––– A – Z of Frying Oil Quality –––––––––––––––––––––––––
The term “frying oil regeneration” refers to the process that reduces the polar compounds in the oil. The deciding factors for oil quality and food safety compliance are the TPM (Total Polar Materials).
Go to Frying Oil Regeneration
––––––––––––––––––––––––– Frying Oil Regeneration –––––––––––––––––––––––––
––––––––––––––––––––––––– Oil Quiz –––––––––––––––––––––––––
Download Documentation – if you need operating manuals, dosage tables and media reports full of helpful frying and frying oil information – literature is available for download to your PC here.
Go to Download Documentation
––––––––––––––––––––––––– Download Documentation –––––––––––––––––––––––––
