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| Categories | Oil Filter Powder |
|---|---|
| Brand Name: | LVBOSHI |
| Place of Origin: | CHINA |
| MOQ: | 10kg |
| Price: | USD3-6/kg |
| Payment Terms: | T/T |
| Supply Ability: | 10000mts per year |
| Delivery Time: | 5-8 work days |
| Packaging Details: | 18kg per carton or customized |
| Product Name: | Oil Filter Powder |
| Chemical Name: | Magnesium Silicate |
| Color: | White |
| CAS No.: | 1343-88-0 |
| Molecular Formula: | xMgO·ySiO2·nH2O |
| Appearance: | Powder |
| Company Info. |
| Zhejiang Qiuda New Materials Co.,Ltd. |
| Verified Supplier |
| View Contact Details |
| Product List |
| Attribute | Value |
|---|---|
| Product Name | Oil Filter Powder |
| Chemical Name | Magnesium Silicate |
| Color | White |
| CAS No. | 1343-88-0 |
| Molecular Formula | xMgO·ySiO2·nH2O |
| Appearance | Powder |
Product Name: Oil Filter Powder (food grade Magnesium Silicate for Catering Frying)
CAS No.: 1343-88-0
Molecular Formula: xMgO*ySiO2*nH2O
| No. | Item | Specification |
|---|---|---|
| 1 | Silica (SiO2), % | ≥67 |
| 2 | Magnesium oxide (MgO), % | ≥15 |
| 3 | Free alkali | ≤1.0 |
| 4 | Soluble salt | ≤3.0 |
| 5 | Loss on Drying, % | ≤18 |
| 6 | pH Value (5% suspension) | 9.0-12.0 |
The application of magnesium silicate filter powder positively optimizes back-of-house operational efficiency and workflow. The traditional oil-changing process is a cumbersome, time-consuming, and potentially hazardous task. Staff must wait for the oil to cool, manually drain heavy, hot vessels, clean the fryer thoroughly, and then refill it with new oil, rendering the equipment unusable for a significant period. This process disrupts the kitchen's rhythm, especially during peak hours, and diverts labor from other essential tasks like food preparation and service. In contrast, the filtration process using magnesium silicate is typically faster, safer, and can be integrated seamlessly into daily closing or opening procedures. It often involves pumping hot oil from the fryer through a filter machine coated with the powder and returning the clarified oil to the vessel. This process is less physically demanding, reduces the risk of burns from handling hot oil, and minimizes equipment downtime. A fryer can be back in operation much more quickly than with a full changeover. This streamlined workflow enhances overall kitchen productivity. It allows for better planning, as filtration can be scheduled during natural lulls, ensuring all fryers are in optimal condition for busy periods. This operational efficiency translates to faster service times, increased capacity, and a more organized, safer working environment for kitchen staff, ultimately contributing to a smoother and more profitable operation.
Customized package available.
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