Thanks to oil-filtration systems, the days of kneeling in front of a fryer with a filter cone and a stock pot, anticipating the flow of boiling-hot oil, are over.
Oil is the most expensive food product in the kitchen. The customers buy products cooked in oil, and at the end of the oil life, operators recycle or throw away the used shortening. Filtering plays an important role in getting the most from an operation’s fryer oil.
Service agent John Schwindt, general manager and vice president of operations at Hawkins Commercial Appliance Service Co., Englewood, Colo., shares a few tips on maintenance considerations for oil-filtration systems.
Featured Products
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Standalone Oil Filtration
Frontline International
A standalone oil filtration unit designed to extend the life of cooking oil is part of a wheeled caddy system for fryers that lack built-in filtration. Three filter media types are available. The caddy system is suitable for fryers that cannot be directly plumbed to a waste oil containment tank or for operators looking to safely port oil from a fryer to a containment vessel.
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