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	<title>Restaurant Equipment &#187; fryer guidelines</title>
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		<title>Proper deep fryer techniques</title>
		<link>http://www.truerestaurantequipment.com/proper-deep-fryer-techniques/</link>
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		<pubDate>Fri, 03 Feb 2012 04:00:56 +0000</pubDate>
		<dc:creator>True-Restaurant-Equipment</dc:creator>
				<category><![CDATA[Deep Fryer]]></category>
		<category><![CDATA[Food Preparation]]></category>
		<category><![CDATA[Fry Oil]]></category>
		<category><![CDATA[Restaurant Equipment]]></category>
		<category><![CDATA[fryer guidelines]]></category>
		<category><![CDATA[fryer oil]]></category>
		<category><![CDATA[fryer usage]]></category>
		<category><![CDATA[oil breakdown]]></category>
		<category><![CDATA[oil degradation]]></category>
		<category><![CDATA[techniques]]></category>
		<category><![CDATA[trans fat]]></category>

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		<description><![CDATA[As we&#8217;ve already touched on, fry oil will change it&#8217;s composition as it interacts with food placed in it, the heat from the heating elements, and the oxygen in the air. As a result of this chemical interaction with these elements by-products are created in the oil which changes the overall make-up of the oils [...]]]></description>
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