Production Guide	Fry Station Training
Training Guide

• 100% soybean oil, partially hydrogenated
• Convenient to pour in the fryer and saver to handle
• Maximum fry life over 90 hours (depending on types of fried food)
• Minimum absorption in fried food for increased profitability (less frequent refill)
• More economical to use than normal oil
• Better tasting fried products without flavor transfer from other fried products
• Superior taste and appearance of the fried food without “greasy taste” or oily appearance
• High smoke point (no smoke), cleaner kitchen atmosphere
• Resists foaming in the fryer
• Can be filtered hot or cold (minimizes hazards of hot filtering)