Saturated fats are very stable and do not deteriorate easily during heating and storage; unsaturated fats contain double bonds. They are prone to oxidation. For every extra double bond, the oxidation rate increases approximately 10 times. In addition, the higher the temperature, the faster the oxidation rate. Oxidation can cause the oil to become sticky, and it can also produce some harmful ingredients and unpleasant odors.  Which Oils Are Suitable For Frying And What About The Oils That Have Been Fried?

The use of a deep fried food oil filter can filter out the remaining oil residues of the frying oil in time to ensure the cleanliness of the frying oil, prevent repeated heating and carbonization of the food residue, inhibit the rancidity of the frying oil, and reduce the waste oil produce! Reduce the production cost of products for enterprises! Improve food taste and appearance quality! Provided a guarantee for the enterprise's product competition.