Oil Filtration

Filtering can increase the longevity of the oil, produce better-tasting food and save money.

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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.

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