FRYING OIL
FRYING OIL
Frying oil undergoes enormous stress during the frying process. There is an ongoing challenge to balance consumer health demands with the efficiency of the baking process and the stability of the final product.
With the help of filtration and/or active treatment, oil degradation can be slowed down and the lifespan can be significantly extended.
The filter system
The self-cleaning back pulse filter SCFD-206 has been specially developed for the industrial frying industry for the filtration of, for example, Palm, Rapeseed and Sunflower oil at a temperature of up to 200 °C.
The self-cleaning filter system is supplied as a fully automatic 'Plug & Play' unit, mounted on a skid.
ARBOCEL® & VITACEL®
The high filtrate quality is achieved thanks to a Rettenmaier ARBOCEL® or VITACEL® pre-coat of 100% cellulose. This keeps the oil clean of microparticles and degradation will be significantly slowed down.
DALSORB®
DALSORB® is a patented product of the Dallas Group of America, specially developed to adsorb free fatty acids (FFA) and total polar components (TPC) from the hot frying oil.
Degradation of the oil is greatly slowed down by actively removing the contaminants.
DALSORB® release
The video shows a typical DALSORB® release, after the adsorbent has adsorbed the free fatty acids or total polar substances from the frying oil.
The DALSORB® is very dry, thanks to the effective drying process. This means that a minimum of oil is lost.
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