Method and apparatus for degreasing fried foods

Claim 1

(New) An arrangement for degreasing food material or the like placed in contact therewith; said arrangement comprising: (a) a first layer of absorbent material suitable for absorbing and retaining oil and grease drawn from material placed in association with said arrangement; (i) said first layer of absorbent material comprising a non-woven web of relatively loosely bound highly absorbent fibers selected from the group comprising: polyethylene, poly-n-methylpentene, arylene, styrene, polyesters, copolymers, and blends, polyamides, polycarbonates and combinations thereof; each fiber having a diameter of between about 0.1 and 250 microns; and, said web having a basis weight of between about 5 and 1000 gms/m 2 and a density of about 0.032 to 0.52 gm/cc. (b) a second layer of highly permeable protective material operationally positioned in a covering relationship with respect to said first layer of absorbent material; (i) said second layer of protective material comprising a non-woven bonded polypropylene web having substantial wicking characteristics for draining and transport of oil and grease, but also having a lesser capacity, per unit weight, for oil and grease and said first layer; (ii) said second layer having an overall thickness of about 0.0127-0.0381 cm, and a tensile strength of between about 70 and 4,400 gm/cm; and, (iii) the fibers of said second layer being generally of larger average diameter than the fibers of the first layer.