Do you know how does a fat separator work? If you are looking for a way to separate fat from your food, then you need to know how a fat separator works. A fat separator is a kitchen tool that is used to separate the fat from the food.
Read this article until end to know more about how does a fat separator work. In this blog, we also have an article about best fat separator that you might want to read about it.
What Is A Fat Separator?
A fat separator or gravy strainer is a kitchen tool that is used to separate fat from liquids. The fat separator is a cup-like container that has a spout on one side and a container on the other side. The spout is for pouring the liquid into the container and the container is for collecting the separated fat.
This type of fat separator can be found in almost every home that has a kitchen sink. However, it’s important to know how this device works so you will know what type of food products your fat separator is capable of separating. There are two types of fat separators: gravity-fed and centrifuge-operated.
- Gravity-fed fat separators, Separate fat by using the force of gravity. They use a simple funnel at the top of the unit that allows all liquids to flow through. All fats, including oil, grease or butter, are then collected in the bottom portion of the unit.
- Centrifuge-operated fat separators, separate foods based on their density. These units allow food items with densities greater than water (such as meat, eggs, beans) to pass through while fats and oils remain behind. The collection containers on these devices have a strainer screen to keep the solid materials out.
How Does A Fat Separator Work
So, how does a fat separator work? Here are the breakdowns for it:
- Typically, a fat separator looks a bit like a measuring cup, having a handle on one side. But, it also has a long spout on the other side.
- The spout isn’t at the top of the jug, though, as you might expect at first: instead, it comes out of an opening in the bottom of the jug.
- To use the fat separator, you pour drippings from your roasting pan into the jug, and let rest for a few minutes. The fat rises to the top, because it is lighter than the juices, while the juices stay at the bottom, where the opening for the spout is, and now it all starts to make sense. As you tip the jug to pour it, the juices from the bottom come out first, because they are right there where the exit hole for the spout is.
- Some alternative designs have a hole with a plug in the bottom of them. Using a lever button, you lift the plug out of its hole in the bottom of the jug, letting the juices pour out of the bottom.
- Fat separators are clear so that you can see the juices. The separators are usually made of heat-resistant plastic with side markings that allow you to gauge how much juice you have. There are, though, a few brands made of glass, spout and all. Some have a strainer over the opening as well to strain out bits.
What to Look in a Fat Separator
A fat separator is a device used to separate fats from liquids. It works by passing the liquid through a filter paper which has tiny holes in it. The liquid passes through the holes but the fats stick to them. After this process, the liquid will appear clear and the fats will remain at the bottom of the container. Here are some things that you need to look in a fat separator before you buy it:
The material used to separate fats from oils is called a centrifuge. There are different types of centrifuges available depending on the type of separation required. For example, if you want to remove only oil from a mixture, then a decanter would be suitable. If you wanted to remove both water and oil, then a rotary evaporator would be best.
The size of the separator will depend on the amount of fat you want to separate from the rest of the sample. A small separator may not be able to separate all the fat from the sample, but it will give you a better idea of where the fat is located.
The best way to separate fats from liquids is by using a strainer. This is because fats will not pass through a sieve but rather clog it. A mesh strainer is ideal for this purpose. It has small holes which allow fats to pass through but prevent any liquid from passing through.
The handle should be made from stainless steel or plastic. It should be easy to grip and hold without slipping. If it has sharp edges, they should be rounded off so that they don’t cause injury.
The heat resistance of fats is determined by the melting point of each fatty acid. For example, stearic acid (C18) has a melting point of -15°C, which means it will melt at temperatures below 15°C. This makes it ideal for margarines and shortening. But if you want to fry foods like chips, then you’ll need palmitic acid (C16), which melts at 30°C.
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