Page 14 - O Bunge Oils Resource Guide

13
FiLTERiNG ThE ShORTENiNG
The following points should be observed when the shortening is filtered manually:
1. For best results, allow the shorten- ing to cool to 180°F - 225°F before filtering .
2. Disposable filters are preferred over washable filters . With washable filters, if all the soap is not removed and if the filter is not dry prior to use, the shortening may be damaged rather than helped by filtration . Note: Do not reuse disposable filters.
3. Filtering aids are quite effective in the removal of fine particles from the shortening when used as directed, but care must be exercised in select- ing the right one .
4. Every precaution must be taken to insure that no unnecessary aeration of the shortening occurs during filter- ing . Do not pour or drain shortening from too great a distance . Aeration, splashing, or blowing air through the shortening with a pump will promote rapid oxidation, decreasing the shortening’s frylife .
5. Rinse out the residual crumbs from the fryer with a portion of the filtered shortening if the fryer is not to be washed at this time .
6. When the fryer is refilled, check to ensure the correct shortening level is maintained for optimal results . It is very important that this be kept at the level specified by the manufac- turer to ensure proper operation of the unit .
Use disposable filters.
Do not pour or drain shortening from too great a distance.
quality shortening produces quality foods.