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.
Generally, each fryer bank requires a separate oil filtering system. Multiple fryers can be piped in to one filtration system at the factory, but the system will filter only one fryer at a time. Operators can choose from manual and electric cooking oil filtration systems, depending on their needs.
Ensure the oil filtration system’s capacity meets the operation’s production levels. While a smaller-volume restaurant may only need a 50-gallon unit, one with a higher volume may need to accommodate as much as 200 gallons.
Decide what type of filtration fits with the operation and budget. Options include paper, filter pots, portable systems and built-in filtration.
Mobile filtration units can be messy and require a place for storage. Systems built into the equipment do not take up additional space, which may be a consideration in some kitchens.
Determine if accessories are necessary, such as test strips to determine when oil needs replacing, filter cartridges and bags, and oil stabilizer that allows frying at lower temperatures to save energy and extend oil life.
