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What Is MirOil FryPowder — And Why Your Commercial Fryers Need It
Posted by Joseph Moore on
A restaurant owner in eastern NC called us a while back. He was going through 35-pound jugs of fryer oil every few days and couldn't figure out why his fried food had started tasting off. He'd cleaned the fryer, changed the oil on schedule, done everything right — or so he thought. The problem wasn't the fryer. It was the oil management routine. He didn't have one. What fryer oil actually does to your food Fresh oil makes great fried food. Dark, broken-down oil does the opposite — it smokes, it stinks up the kitchen, it leaves food greasy, and...