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THE DICO GUIDE
Cleaner oil.
More informed frying.
Understand what happens in your fryer—and how filtration, temperature control and oil monitoring work together.
Crumbs and batter accumulate during frying. Left in the oil, these particles can continue to cook and burn, affecting the flavour and appearance of subsequent batches.
Regular filtration removes suspended residue and supports a more consistent frying routine.
Oil passes through a filter medium while solid food particles are retained. The result is less physical debris circulating in your fryer.
Filtration does not reverse all chemical changes caused by heat and repeated use.
Acrylamide can form in certain foods during high-temperature cooking, including frying, baking and roasting.
It develops through reactions between naturally occurring sugars and amino acids, particularly asparagine. Foods such as fried potatoes, bread and biscuits can contain it.
Animal studies have shown that acrylamide can cause cancer. Evidence from human dietary studies remains limited and inconclusive.
Reducing unnecessary formation means paying attention to ingredients, preparation, cooking time and temperature.
Removing frying residue is useful for oil management. However, removing particles does not demonstrate that acrylamide has been removed from cooked food.
DICO filtration complements appropriate cooking practices as part of a consistent kitchen routine.
PUT IT INTO PRACTICE
Build consistency into the way your team prepares, cooks and monitors every batch.
Follow appropriate cooking times and temperatures for each product.
Cook potato products to golden yellow. Avoid excessive browning.
Follow suitable ingredient storage and preparation guidance.
Combine regular filtration with staff training and oil-quality checks.
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