Abstract: A method for degreasing a substance such as food is described. The method includes providing in contact with the item to be degreased, an arrangement having a layer for transport of grease from the item to be degreased; and, another layer for ultimate receipt of the grease or oil from the layer in contact with the item. The layer in contact with the item is preferably of a material resistant to collapse or melt at the surface temperature of the item to be degreased. The other layer comprises finer material of higher absorbency, more likely to be damaged by the heat of the items to be degreased. The method concerns transport of the grease through one layer to another layer, in a preferred manner.

Abstract: An arrangement is provided for use in the preparation of food materials, to substantially de-oil or de-grease same. The preferred arrangement comprises a two component structure having an outer protective layer and an inner absorbent layer. The inner absorbent layer may comprise a variety of oil absorbing materials, including conventional ones. The outer protective layer is generally permeable, and operates to protect food from direct contact with the absorbent material, and also to disperse heat from the food, which might otherwise inhibit the ability of the absorbent inner material to perform. The preferred outer protective material is a permeable, non-woven, polypropylene web arrangement having the particular physical characteristics described. A method is provided for degreasing food through application of such an arrangement.