Oil Filtration

Oil filtration systems are often one of the most abused pieces of equipment in a commercial kitchen. Because nobody likes to filter their grease, operators often assign the most inexperienced staff member to handle this task, which can be messy, hot and stinky. Usually, the filtering process happens after a shift when the oil is at a cooking temperature of between 330 degrees F and 375 degrees F.

Proper oil filtration increases the longevity of the oil, produces better-tasting food and saves money in purchasing oil over the long term. Operators need to regularly maintain their oil filtration systems as they do water filtration systems for this equipment to function properly. When purchasing an oil filtration system, ease of cleaning and maintenance are two key considerations.

Operators should filter fryer oil at least once a day and more frequently for high-volume operations. Dirty oil not only negatively impacts the taste and texture of food, and increases the cost of fryer oil and utility bills, but it also can cause fryers to break down and may result in a grease fire.

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.