By Carla Landi

 

We all know how important the process of filtration is when utilizing fryers for your menu items. Fryer oil filtration effects the quality and consistency of menu items and can significantly impact bottom line profits for an operation. Regular filtration practices can extend the life of your costly fryer oil and can make or break customer satisfaction.

 

It is recommended that fryer filtration happens twice a day, depending on your menu. If it’s a challenge to keep up with the recommended filtration schedule in your busy operation, you may want to take a look at other filtration methods and give yourself an upgrade.

 

In the video below, Tony Jordan from Frymaster provides a quick view of cone filtering, filtering with portable systems, and utilizing built-in filtration methods.