According to rough estimates of research, catering establishments in Ukraine produce about 250,000 liters of used vegetable oil and other fats every week. Among which, most of them are spent deep fat fats.
A significant amount of these waste products fall into the sewage system and further in a circle into the water supply and water treatment systems. As a result, there is an excessive load on the resources of state enterprises that serve this area, and, of course, this is a huge damage to the environment.
With proper management and approach to the issue of used deep-frying fats, environmental pollution and expenses can be minimized. Continue reading
Soft smoked pork meat with a delicate smoky aroma can conquer the heart of any gourmet. Of course, store shelves offer an abundance of names for similar products. However, smoked meats cooked in the kitchen of your restaurant can become a “chip” of the institution and increase the influx of visitors and regular guests!
Smoking is a type of heat treatment of products that use smoke. Smoke appears from the decay of wood, which gives the meat a special aroma and taste. During smoking, products lose some water, thereby increasing their shelf life.
There are 2 types of smoking: Continue reading