MirOil P46C Fry Powder Oil Stabilizer Filter Aid, 46 x160ml Size C Portion packs

Miroil P46C – Frypowder Antioxidant and Filter Aid – Daily Portions 404466 Prolongs Oil Life and Prevents Accumulation of Carbon and Gum Deposits – (46) ‘C’ Size Individually Packed Portions, 160 ml. Deep fried foods taste better and cook more quickly when you add Frypowder oil stabilizer from Miroil to your cooking oil. Your order will include 46large daily portions of the product that helps eliminate breakdown reactions while you are frying. Heavy gum deposits start disappearing after just a few days, and carbon deposits break loose after just a few weeks to help prolong the life of your fryer. This product is designed to cut your frying costs in half, and will give you an oil life of a full 180 frying hours.  With FryPowder Oil Stabilizer Filter Aid, food cooks with consistent and enhanced quality Prevents breakdown reactions and protects cooking performance. Absorbent Filter Aid And Antioxidant Oil Stabilizer, Oil Stabilizer When You Fry; Filter Aid When You Filter,  Compatible with all filter machines Savings on oil more than cover the cost of fry powder Add to hot oil before each 6 to 8 hour frying session Keywords Frypowder Fryer Oil Stabilizer, Fryer Filter Aid, Enhanced food quality from frying, Fry Oil Savings, filter oil, deep fryer filtration, Frying oil antioxidant

MirOil P100 Fry Powder Oil Stabilizer Filter Aid, 90 x160ml Size C Portion packs

Miroil P100 – Frypowder Antioxidant and Filter Aid – Daily Portions 404555 Case of 90 x ‘C’ Size Individually Packed Portions, 160 ml each Prolongs Oil Life and Prevents Accumulation of Carbon and Gum Deposits  Deep fried foods taste better and cook more quickly when you add Frypowder oil stabilizer from Miroil to your cooking oil. Your order will include 46large daily portions of the product that helps eliminate breakdown reactions while you are frying. Heavy gum deposits start disappearing after just a few days, and carbon deposits break loose after just a few weeks to help prolong the life of your fryer. This product is designed to cut your frying costs in half, and will give you an oil life of a full 180 frying hours.  With FryPowder Oil Stabilizer Filter Aid, food cooks with consistent and enhanced quality Prevents breakdown reactions and protects cooking performance. Absorbent Filter Aid And Antioxidant Oil Stabilizer, Oil Stabilizer When You Fry; Filter Aid When You Filter,  Compatible with all filter machines Savings on oil more than cover the cost of fry powder Add to hot oil before each 6 to 8 hour frying session Keywords Frypowder Fryer Oil Stabilizer, Fryer Filter Aid, Enhanced food quality from frying, Fry Oil Savings, filter oil, deep fryer filtration, Frying oil antioxidant

Miroil FryLiquid, BULK SAVER, LF1201 Pack of 12 x 1 Liter, Fry Oil Extender

MirOil LF1201 Fry Liquid contains 12 x 1 liter bottles of FryLiquid in a case.  MASTER Shipper BULK Savings Only $25.83 each with free shipping You can save money by extending the life of your deep fry oil while you help prevent the accumulation of unhealthy substances when you add Fryliquid Antioxidant from Miroil Filter Products. This unique product is made from natural ingredients, and adds back healthy and flavorful antioxidants that become lost during the cooking process. Fryliquid will help your foods cook faster with hotter centers and absorb less oil. BULK SAVE – Box containing 12 x 1 liter bottles of Miroil FryLiquid Fry Oil Saver. Also Available in a case of 3 x 1 liter bottles. Fry liquid has natural ingredients replace antioxidants that are lost by heat and cooking Includes dispensing bottle for portion control, 80 applications for 35/40 lb fryers, 53 applications for 50/60 lb Less oil on food pays for cost of product. Food centers cook hotter and faster. Prevents carbon/gum deposits. BENEFITS – Reduced oil absorption on/in the fried food, Less oil discarded, Reduced energy consumption, Less FFA and especially less OFA, Healthier Fried Food keywords: miroil fry liquid protect clean oil improve fry oil filtration Filtering Frying oil filter powder Oil antioxidant How does fryliquid™ antioxidant work? fryliquid adds back antioxidants to the oil to prevent thermal degradation and oxidation reactions. This prevents the formation and the accumulation of unhealthy breakdown substances. Why it is important to use fryliquid™ antioxidant? ·         Oil producers add antioxidants to their oils. They do this to protect the oil while it is waiting to be put into the fryer. These antioxidants are not designed to function at frying temperatures so they “burn” up in a few minutes in the fryer. ·         All antioxidants are consumed as they accomplish their mission (to prevent oxidation breakdown reactions). In order to provide this important effect, antioxidants must be replenished as they are lost from heat and cooking. ·         fryliquid™ adds back antioxidants to the oil to prevent its thermal degradation and creation of unhealthy breakdown compounds.  ·         These breakdown substances are small molecules and pass through ALL filters. fryliquidTM Benefits ·         Reduced oil absorption on/in the fried food ·         Less oil discarded ·         The ability to maintain production quotas and quality criteria while cooking at lower temperatures ·         Reduced energy consumption ·         Less FFA and especially OFA, less oxidative degeneration ·         Waste is reduced ·         Improved sensory properties ·         Longer shelf life of the fried food ·         Improved work environment ·         Faster freezing cycle ·         Cleaner fryer surfaces ·         A most important benefit: Healthier Fried Food More fryliquidTM Benefits ·         Free Fatty Acids are formed by thermal hydrolysis (heat in the presence of moisture) and also by oxidation. ·         The FFA from thermal hydrolysis have a more benign impact on oil performance while OFA (formed by oxidation reactions) aggressively undermines cooking performance. ·         A most important benefit of fryliquid is the elimination of OFA (oxidized fatty acids). ·         It is found that FFA quality limits may be increased significantly without compromising food quality when there is minimal or no OFA present in the oil.