by Carla Landi

If you let the oil sit too long in your fryer, you risk the quality and consistency of your menu items served to your customers. On the other hand, if you dispose of the oil too quickly, you throw costly resources out with the waste. So, what do you do?

What if you could put a system in place that preserves costly oil by reducing the waste of good oil? How would you like to reduce operating costs, increase profits, and maintain food quality? And, what if you could do all this while minimizing the risks presented to employees while handling hot oil?

Here’s the good news. Pitco, the first fryer company to have a fully contained filtration system within a fryer, asked themselves the same questions and came up with a solution. With Pitco’s built-in filtration system, you can ensure you are getting the most out of your oil both in quality and shelf life.

How does it work?

When you start a filter cycle, the drain at the bottom opens up, and the oil drains down to the bottom of the fryer tank to a drawer with a filter screen and fresh filter envelope. These act as barriers to help catch the residue and sediment that darken fryer oil with use and separate them from the oil that is still usable for the fryer. A pump then returns the newly filtered oil back into the fry vat and leaves behind the waste.