Using the Magol™ active oil filtration system, can not only remove suspended particulate matter and residues in the oil but also remove harmful oil-soluble impurities, making fried foods golden in color, delicious, healthy, and nutritious. Moreover, it can significantly extend the service life of frying oil, reduce the cost of the store, and increase the profit.

The following experimental information on the frying oil is from a store of a catering group headquarters in Beijing and tested by our company.

TPM with/without Magol™-Day 4   On the fourth day of use, the total polar components of the oil rise to the red warning level, close to the oil disposal standard but still within the scope of national standards. After being treated with Magol™ oil filtration, the value drops within the safe level.

TPM with/without Magol™-Day 5   On the fifth day of use, the total polar components of the oil are still in an excessive state. The background is red, indicating that the oil should be disposed of. After being treated with Magol™ oil filtration, the value drops significantly and reaches within the standard range. The oil can continue to be used.

Conclusion：

• Without using Magol™, the polar components of the frying oil in the store exceed the standard on the second day, and the oil needs to be discarded, resulting in high cost. The color of the oil turns black and foams. The fried foods are black, have a strong odor, and have poor taste.

• Using Magol™ treatment can extend the service life of the oil from 2 days to 5 days. The fried foods are golden, crispy and have a better taste. 

• Using Magol™ not only saves costs but also exceeds customers' satisfaction. The accumulated cost savings in franchises are astonishing, creating attractive benefits and a strong brand reputation. James Chem, simply your best partner and your consistently high-quality fried foods collaborator.

*Please find our service consultant for more details.

Related Products

Magol™ Oil Filter Powder for Catering