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Karbonaid
XX is an inert material with billions of microscopically
fine spaces to collect impurities. Its unique
particle structure allows for the greatest degree
of filtration available and its porus nature traps
even the smallest particles as they pass through
the filter cake . . . "polishing" or
cleaning cooking oil.
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| BENEFITS
OF FILTERING WITH KARBONAID XX |
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EXTEND
THE LIFE OF COOKING OIL . . . by filtering
out dissolved and undissolved impurities,
which cause oil breakdown.
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REDUCE
OIL ABSORPTION . . . fried foods absorb less
cooking oil when filtered with Mies Karbonaid
XX.
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ASSURES
TASTIER FRIED FOOD . . . fried foods keep
their fresh flavor when cooked in clean filtered
oil.
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ELIMINATE
TASTE TRANSFER . . . by filtering out food
particles, fatty acids and unappetizing flavor
and odors.
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REDUCE
OIL COSTS . . . filtering with Mies Karbonaid
XX not only extends the life of cooking oil,
it also removes impurities that promote oil
breakdown.
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FRYER
WALLS WILL BE VIRTUALLY FREE OF GUMMY DEPOSITS
. . . making it easier to clean and maintain
fryers.
NOTE: Karbonaid
XX is also ideal for scouring and cleaning
fryers and cooking vessels. |
RELY
ON MIES KARBONAID XX . . . it will remove most
soluble food juices and soluble fat breakdown
products from your cooking oil, which cannot be
accomplished with filter paper alone. The capability
of filter paper is limited to straining and removal
of water from cooking oil.
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| DIRECTIONS
for using Karbonaid XX filter aid powder. |
| Step 1. |
Prepare filter equipment for operation
according to manufacturer's instructions. |
| Step 2. |
Add approximately 1/2 lb. of Karbonaid
XX for every 25 lbs. of cooking oil. |
| Step 3. |
Carefully add Karbonaid XX to hot
cooking oil and stir in gently. Karbonaid XX should
be added directly to the filter tank. |
| Step 4. |
Start filter immediately and recirculate
hot oil through the filter. Continue filtering until
the oil looks clear. This should take 3 to 5 minutes. |
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IMPORTANT:
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Cooking
oil must be hot (approx. 325°F.) in order
to assure proper degree of oil viscosity for
quick, efficient filtering. |
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