Filtration Facts

Cleaner Cooking Oil Leads To Tastier Snack Foods

  

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Potato chips aren’t the only snack food that tastes better and stays crunchier when cooked in fresh cooking oil. Corn dogs, donuts, and most deep fried foods benefit from the cleanest oil possible. So do yucca chips, a taste sensation whose popularity is growing by leaps and bounds. In many parts of South America, yucca (also known as casava or manioc) is a staple food prepared in many ways, including rolls, soup, and cake. The yucca is a tropical nutritious root vegetable grown in fields and resembles a long, thin potato. When deep fried as yucca chips, the taste has been described as “sweeter than potato chips” by some and “a little more starchy” by others. But everyone seems to agree that they taste best when deep fried in pure and clean cooking oil. And just as with potato chips, keeping the cooking oil clean and clear of crumbs and “fines” for as long as possible is a huge challenge. Some sort of filtration is needed in the deep frying process.

“Hands-Off” Cooking Oil Filtration Is The Answer

Strainers of different types and sizes are often used to try to filter the cooking oil, as well as variations of barrier filters. But none seem to work very well. One yucca chip producer in Ecuador tried them all, but was not thrilled with the results. Just when they thought they had tried everything they were told about a single piece of equipment that could:

• Improve the taste and crunchiness of their chips

• Keep the production line running longer without stopping

• Reduce cooking oil waste

• Use a minimal amount of energy.

They gave it a try -- a LAKOS Centrifugal Separator. It turned out to work even better than advertised.

Download the Yucca Chip Case Study 

Want to learn more? Download the Yucca Chip Case Study and read how a LAKOS Separator prolonged the usable life of cooking oil and reduced energy and maintenance costs. You will be stunned by how quickly the right cooking oil filtration system can pay for itself !