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| Reduce Oil Absorption |
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| Reduce Fat Calories |
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| Reduce Carcinogens |
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| Reduce Cooking Time |
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| Enhance Flavor |
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| Enhance Environment |
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Enhance Flavor
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Less peroxide value in frying oil
Peroxide value is the measurement of the rancidity of oil that has been used repeatedly for frying. High peroxide values often results in the unpleasant taste of fried foods that were cooked in old oil. Test on oil has shown that peroxide values were lower in oil with GFT than without GFT
Foods retain moisture
Cooking with Golden Fry Tech plates can increase moisture in fried foods by up to 5%.
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ALLIED COMPUTECH, INC. 3287 Pamakani Pl., Honolulu, Hawaii, 96822 | Phone (408)-300-7033 / 808-286-2066 |Email: info@goldenfrytech.net |