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2002/014236/23

Trouble Shooting Guide:


Bad flavours and odours:
“Off” flavours and odours may arise due to the following:







Oil quality monitoring:
Checking oil quality and knowing when to change used frying oil, are critical to maintaining good fried food quality and to operate
Within the law.  For this purpose quality indicators ( Test Kits available from CH OIL TRADERS) are used in combination with
appropriate thermometers in order to control frying oil tempreature during frying.

More information regarding the above can be obtained from CH OIL TRADERS cc.