I am new to the forums and need your advice. I am working on research project regarding whether there is a market for an absorption pad within the restaurant industry. The pad material would be FDA approved for food contact and capable of absorbing 10-15 times its weight in grease. We envision it being used to absorb the grease from hamburgers and other greasy types of foods. The pad could come in almost any size and would be disposable.
Could anyone give me any insights into whether this might be a good idea or not?
I’d use it to help clean my flat top, and deep fat fryer and smoker, as long as it didn’t cost an arm and a leg.
Thank you. The feedback thus far has been extremely helpful. The comparison versus simply using paper towel is certainly a big hurdle. It has me rethinking some of the “oh this would be great” comments from people not involved in the industry. With that said, perhaps I need to look more towards the fast food part of the industry. Doesn’t that segment microwave large numbers of burgers that they leave sitting in grease or on a rack of some type?
That is what I was thinking, “paper towel”. I honestly cannot think of anything that one would need a “special” grease soak up pad for. Maybe for “soaking” up the dirty grease in the bottom of the fryer when cleaning? A hazardous spill kit for the kitchen? Hell, I don’t know…
Someone already invented it. It’s called a paper towel![:D][:D][:D][8D]
THE WILD DOG
is this a commercial sham wow ? Is it made by Germans ? Cuz you know they make good stuff…
Is this a one time use pad ??????????? I don’t think I ever had something I cooked have so much grease on it that a paper towel couldn’t handle the problem……………
I know of a guy that has a party store, he makes his own sandwiches and displays them for sale in a refrigerated glass cooler. He was looking for a pad that would soak up the moisture under the sandwiches as they became soggy by the end of the day. Maybe something there, I don’t know. His problem sounded more like poor air circulation, and I recommended getting the sandwiches slightly elevated off the shelf, some of that netting stuff I see in the local meat dept was my suggestion or wire selving. Nothing worse than a soggy sandwich.
Advice Needed from restaurant owners
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