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Reduce Frying Costs While Optimizing Food and Oil Quality

Wednesday, July 12, 2017
10:00 am - 11:00 am PST

Corby Stow, Oil Solutions Group
Mark Finck, FSTC

The FSTC's Mark Finck and guest Corby Stow of Oil Solutions Group will walk you through best practices for your frying operation: learn the importance of filtering, how to eliminate bad habits, tips to prolong the life and quality of your oil and how fryer selection and maintenance play a key role in the success of your frying program. This webinar will be filled with practical information that can help you identify opportunities to reduce frying costs while optimizing food and oil quality.

Attendees will learn:
· Why filtration is important to a frying program
· How to eliminate habits that may be shortening the oil life
· When and how to replace fryer oil
· Tips to keep fryer maintained

Get all your questions answered during a Q&A session!
Don't miss out- sign up today!!
Earn CEU’s! (Approved for FCSI CEUs = 1)

Corby Stow, CFSP, Fe3 is the Director of Sales and Marketing for Oil Solutions Group, Inc. He has worked in various capacities within the foodservice industry for 20 years. Recognized as an industry expert with fryers, oil filtration, and frying oil management, Stow has worked with the vast majority of the major QSRs, casual dining, and fryer manufacturers with the development of filtration media, components, methods, as well as filtration practices customized for an Operator’s frying operation.

Mark Finck is the Lead Engineer at the PG&E Food Service Technology Center (FSTC) in San Ramon, CA. He has more than twenty years of experience in commercial cooking equipment product development - including performance, application and efficiencies. With another decade of background in Quick Service Restaurants (QSR) kitchen operations, food science chemistry, equipment manufacturing and agency codes, Finck has helped many companies expand their menus and change their operational methods of food processing with the development of new appliances. » more about Mark

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Wednesday, July 12th, 2017
Reduce Frying Costs While Optimizing Food and Oil Quality

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